Best Roasted Tomato Dressed Romaine Salad Recipes
FETA ROMAINE SALAD
My friend Cathy, who is of Greek heritage, prepared this simple romaine salad recipe for me. She served it with lamb chops and pitas-what a classic Mediterranean meal! -Michael Volpatt, San Francisco, CA
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first seven ingredients. In a small bowl, whisk the remaining ingredients. Drizzle over salad; toss to coat. Serve immediately.
Nutrition Facts : Calories 139 calories, Fat 11g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 375mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
ROASTED TOMATO SALAD
A starter or side dish, but I could eat these as a main course with some good bread. I have been making these for years now but mainly in the summer months. Its a Delia Smith recipe. I probably use more garlic. If you made these a few times you will find you don't have to refer to the recipe anymore, just get your roasting tin full of the tomatoes and add the seasonings. The dressing is easy to remember too. This is a top summer dish. Can be made in advance.
Provided by PetsRus
Categories Lunch/Snacks
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Skin the tomatoes, cut a cross at the bottom, pour boiling water over them, leave for up to a minute, drain and slip off their skins.
- Cut them in half and place them, cut side up, in an oiled, approx 16x12 inches, roasting tin.
- Season with salt and pepper, sprinkle evenly over them the garlic and the olive oil.
- Tear the basil leaves in half and put them on the tomatoes, flipping them over so they get some oil.
- Place the tomatoes in the oven and roast them for 45 minutes to an hour depending on your oven (the edges should be slightly blackened) Remove from the oven and cool.
- To serve, transfer them to induvidual or a large serving plate (with their juices) whisk together the oil and the vinegar, drizzle over the tomatoes.
- Have some nice crusty bread on the side.
- Scatter over more basil and the black olives.
ROASTED TOMATO VINAIGRETTE WITH GRILLED ROMAINE
A simple light and perfect salad. Perfect summertime salad. This dressing is great with fresh market produce, but I have found it is a great way to use those "mid year" tomatoes which sometimes are a bit bland. The roasting really brings out a sweetness.
Provided by SarasotaCook
Categories Salad Dressings
Time 30m
Yield 6 salads, 6 serving(s)
Number Of Ingredients 15
Steps:
- Tomatoes -- Roast the tomatoes. In a 400 degree oven or on a grill, just slice the tomatoes in half and grill or roast until slightly semi soft. No need for seasoning at this point. Just 5-7 minutes per side. Remove and let cool before chopping.
- Dressing -- Rough chop the tomatoes and add to a small bowl. Add in all other ingredients and mix well with an immersion blender, a regular blender or a small food processor. Puree until you have a smooth texture. Chill until ready to use.
- Romaine -- Slice each romaine heart lengthwise and drizzle with olive oil and season with salt and pepper. Grill the romaine, on either an outdoor grill, a grill pan, or even a saute pan -- anything you have. Just 3-4 minutes per side until lightly brown and slightly wilted.
- Serve -- The warm romaine with the chilled vinaigrette and fresh grated parmesan. ENJOY!
- Note: This dressing is great over fish, grilled vegetables, or pretty much anything. It is a wonderful dressing.
Nutrition Facts : Calories 428.7, Fat 39.6, SaturatedFat 6.6, Cholesterol 7.3, Sodium 185.4, Carbohydrate 15, Fiber 7.7, Sugar 5.5, Protein 8.1
ROASTED ROMA TOMATOES
Simple, fresh ingredients that are amazing together. Roast tomatoes in the oven or on your grill; you want them cooked but still firm, definitely not mushy.
Provided by WendyWendy
Categories Side Dish Vegetables Tomatoes
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat an oven to 375 degrees F (190 degrees C).
- Mix together the tomatoes, olive oil, garlic, parsley, basil, oregano, and salt and pepper in a bowl, working the seasonings into the cavities of the tomatoes. Place the tomatoes, cut sides up, on a baking sheet, and sprinkle each tomato with about 1 tablespoon of feta cheese.
- Bake the tomatoes in the preheated oven until cooked but still firm, about 15 minutes.
Nutrition Facts : Calories 204.6 calories, Carbohydrate 7.1 g, Cholesterol 16.7 mg, Fat 18.3 g, Fiber 1.6 g, Protein 4 g, SaturatedFat 4.8 g, Sodium 216.4 mg, Sugar 4.1 g
CRISP ROMAINE AND TOMATO SALAD
Steps:
- To make the dressing: In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, salt, and pepper.
- In a large bowl, combine the lettuce, bell pepper, and tomatoes. Add the dressing and toss to combine.
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