Roasted Tomato and Arugula Salad

Tomato Arugula Salad

Roasted Tomato Arugula Salad

Course Salad
Servings 8 servings


Salad Ingredients to serve 8:

  • 8 ounces arugula
  • Balsamic Vinaigrette see below
  • Oven Roasted Tomatoes see below

Balsamic Vinaigrette

  • 1/2 cup olive oil
  • 2 Tablespoons balsamic vinegar
  • 1 garlic clove minced
  • salt and pepper to taste

Oven-Roasted Tomatoes

  • 1 pound tomatoes I used small tomatoes from Trader Joes. You can also use grape or medium sizes
  • 2 Tablespoons olive oil start with 2 T and add more if needed to coat all the tomatoes
  • 2-3 garlic cloves peeled and thinly sliced
  • several branches of thyme
  • a few sprigs of rosemary
  • salt and freshly ground pepper I use Kosher salt


Balsamic Vinaigrette

  1. Whisk together the ingredients, or combine in a shaker and shake vigorously.

Oven-Roasted Tomatoes

  1. Preheat the oven to 325°F
  2. Pour the olive oil into a shallow baking dish or pan (preferably not a pan made of aluminum). Add the garlic, thyme, rosemary and salt and pepper.
  3. Cut the tomatoes in half horizontally (you can remove the stems if you prefer – I did not.) Toss the tomatoes with the oil and seasonings and then lay them cut side down in the dish.
  4. Bake for 2 hours, until the tomatoes are completely softened and wilted and start to wrinkle. Depending on the size of the tomatoes, they may take longer to cook.

Salad Assembly:

  1. Toss the arugula with the dressing and divide on plates. Top with the roasted tomatoes.

Recipe Notes

Make it Gr8:

I added a piece of fresh mozzarella on the arugula and put the roasted tomatoes on top of the mozzarella. This made it colorful and added creamy deliciousness!

Gr8 Do-Ahead Tip:

The tomatoes will keep for about five days in the refrigerator. They can also be frozen for up to six months.



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