Roasted tomato tricolore salad
5
Points®
Total time: 1 hr 15 min • Prep: 15 min • Cook: 1 hr • Serves: 4 • Difficulty: Easy
Basil is a member of the mint family – go figure! This sweet herb is native to India and pairs perfectly with tomatoes in this delicious, summery side salad.
Ingredients
Tomato
800 g, multicoloured
Garlic
3 clove(s), finely sliced
Olive Oil
1 tablespoon(s), extra virgin
Garlic
½ clove(s), crushed
Olive Oil
2 teaspoon(s), infused with basil
Red wine vinegar
⅓ tablespoon(s)
Light Mozzarella
125 g
Pine nuts
1 tablespoon(s), toasted
Oregano, fresh
10 g
Basil, fresh
10 leaf/leaves
Instructions
1
Preheat the oven to 160°C, 140°C fan, gas mark 3. Halve the tomatoes and put them onto a large lipped baking tray with garlic cloves. Drizzle with balsamic and olive oil, season and roast in the oven for 1 hour.
2
Meanwhile, mix the garlic with the basil-infused extra virgin olive oil and red wine vinegar, then season well.
3
Once roasted, arrange the tomatoes on a serving plate with sliced mozzarella then drizzle over the dressing.
4
Season to taste and scatter over toasted pine nuts and a small handful each of fresh oregano and basil leaves.
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