This is a really short post today, mainly because I haven’t really had time all week to deliver an awesome recipe!
With work and preparations for study, plus my new found obsession with yoga and pilates, I have no spare time these days. The good news is as of Sunday I will taking a week-long holiday in the South-West wine region (I know, again). This time there will be fishing, relaxing, card games, cooking, eating, and spending time with my family. Hopefully I will have internet access down there and post up a new recipe.
In the meantime, I hope you enjoy this little cherry tomato salad I make a week or so ago. I was a bit over the normal tomato salad so roasted these little guys. The sweet and salty taste of the tomatoes was amazing! I know they look like just sun-dried tomatoes, but these are still really juicy but also caramelised. Win!
ROASTED CHERRY TOMATO SALAD
Recipe my own
1 punnet of cherry tomatoes, halved
Good quality extra virgin olive oil, for roasting and salad dressing
Sea salt flakes
200g baby bocconcini
Preheat the oven to 200°C.
Place the halved tomatoes on the tray, skin side down, and drizzle over some olive oil. Sprinkle the sea salt and oregano, and roast for 20-30 minutes. If your oven is weak like mine, you can put them under the grill for 3 minutes at the end to really caramelise the tomatoes. Set aside to cool slightly.
Place a good amount of rocket in a large bowl, scatter over the tomatoes and bocconcini, and drizzle a little balsamic vinegar and olive oil over the top.
Serves 4 as a side.