Roasted Tomato Salad
Prep time
Cook time
Total time
Serves: 4
  • 1 punnet cherry tomatoes, cut in half
  • 3 roma tomatoes, cut in quarters and cut in half
  • 3 tomatoes, cut in quarters and cut in half
  • 2 tbsp olive oil
  • ΒΌ tsp salt
  • 100g/3oz spinach
  • 1 cup basil, cut into strips
  • 2-4 tbsp baby capers
  1. Preheat oven to 190C/375F.
  2. In a large baking dish place all the tomatoes, toss with half the olive oil and salt. Roast for 20 minutes turning once halfway through baking.
  3. In a small mixing bowl whisk together the remaining olive oil and balsamic vinegar.
  4. Once done baking, in a large mixing bowl add the spinach, basil and tomatoes. Add capers as desired. Since capers are salty, add them to personal taste.
  5. Add the balsamic dressing and toss to coat.
  6. Divide the salad over individual bowls and serve immediately.
Recipe by The Vegan Year at