Best Roasted Tomato And Spinach Salad Recipes

Greek Roasted Tomato and Spinach Salad image

Provided by Lorac

Categories Cheese

Time 55m

Yield 4 serving(s)

Number Of Ingredients 12

6 1/2 ounces halloumi cheese (or fresh Mozzarella)
1/4 cup olive oil
2 cloves garlic, crushed
1 teaspoon dried oregano
1 teaspoon dried marjoram
8 roma tomatoes, halved
1 small red onion, cut into 8 wedges,with base intact
1/4 cup extra virgin olive oil, divided
2 tablespoons balsamic vinegar, divided
salt
fresh coarse ground black pepper
6 ounces baby spinach leaves

Steps:

Cut cheese into 1/2 inch thick lenghtwise slices.
Mix oil, garlic and herbs in a shallow dish, add cheese, cover and marinate 1 to 2 hours.
Preheat oven to 400°F.
PLace onions and tomatoes on a baking sheet, drizzle with 2 tbls of the extra virgin olive oil, 1 tbls balsamic vinegar, salt and pepper.
Bake 30 to 40 minutes or until golden brown.
Meanwhile, heat a non-stick frying pan over medium heat, drain the cheese and cook for 1 minute each side or until golden brown.
Divide spinach among 4 serving plates, top with toamatoes and onions.
Whisk together the remaining oil and vinegar and drizzle over the salad.
Top with Haloumi and serve.

Nutrition Facts : Calories 288.1, Fat 27.5, SaturatedFat 3.8, Sodium 43.4, Carbohydrate 10.1, Fiber 2.9, Sugar 5.4, Protein 2.7

ROASTED TOMATO AND SPINACH SALAD image

Yield 4 servings

Number Of Ingredients 8

4c baby spinach
8 asparagus spears(2per serving)
6 plum tomatoes
30ml Olive Oil
4 slices proscuitto
1/8c rice wine vinegar
1/4c grapeseed oil
shaved romano for garnish

Steps:

Blanch trimmed asparagus spears for approximately 1-2 minutes and refresh immediately in ice water. Set aside. Cut plum tomatoes in half lengthwise, season with salt and pepper and grill cut side down on hot grill for 2 minutes, turning a quarterturn after 1 minute to make nice crossmarks. Remove and set aside. In a hot saute pan heat olive oil and quickly fry prosciutto on both sides until just crispy. Remove from heat. Wisk together grapeseed oil and white balsalmic vinegar, and toss vinegarette with spinach. Presentation- On each plate place 3 halves of grilled tomato, in a triangular position. Lay two spears of grilled asparagus over tomatoes in a X, this has created a base for the salad. Place a high pile of dressed spinach in the middle of the tomato formation, giving it height. Place a slice of crisp prosciutto carefully standing in front of spinach. Garnish with a few shavings of romano cheese on top of salad.