Half Roasted Tomato Salad With Salsa Verde Recipe

Name: Half Roasted Tomato Salad With Salsa Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the salad:; 1 quart sweet cherry tomatoes, preferably a mixture of colors and shapes; 3 garlic cloves, lightly crushed; Olive oil, for roasting; Coarse salt, for sprinkling, plus more to taste; 2 tablespoons drained capers; 1 large or 2 medium/small ripe beefsteak tomatoes, chopped into large chunks; 1 handful thinly sliced red onions (half-moon shape), soaked in ice water for 10 minutes, drained, and dried (optional step that will remove the bite from the onion); 1 handful fresh basil leaves, or fewer depending on your preferences; 1 splash red wine vinegar, optional; Greek yogurt, for serving; Fluffy pita, for serving; For the salsa verde:; About 1/2 cup extra-virgin olive oil; 1/2 teaspoon dried oregano (or 1 teaspoon fresh); 1/4 cup coarsely chopped basil; 1 cup coarsely chopped flat-leaf parsley; 1 small garlic clove; 1 anchovy; 1 tablespoon drained capers; 1 pinch red pepper flakes; 1/2 lemon, for juicing; Freshly ground black pepper

Servings: persons

For the salad:
1 quart sweet cherry tomatoes, preferably a mixture of colors and shapes
3 garlic cloves, lightly crushed
Olive oil, for roasting
Coarse salt, for sprinkling, plus more to taste
2 tablespoons drained capers
1 large or 2 medium/small ripe beefsteak tomatoes, chopped into large chunks
1 handful thinly sliced red onions (half-moon shape), soaked in ice water for 10 minutes, drained, and dried (optional step that will remove the bite from the onion)
1 handful fresh basil leaves, or fewer depending on your preferences
1 splash red wine vinegar, optional
Greek yogurt, for serving
Fluffy pita, for serving
For the salsa verde:
About 1/2 cup extra-virgin olive oil
1/2 teaspoon dried oregano (or 1 teaspoon fresh)
1/4 cup coarsely chopped basil
1 cup coarsely chopped flat-leaf parsley
1 small garlic clove
1 anchovy
1 tablespoon drained capers
1 pinch red pepper flakes
1/2 lemon, for juicing
Freshly ground black pepper

1
Preheat the oven to 425u00b0 F. Pour the cherry tomatoes and garlic cloves onto a parchment-lined baking sheet, making sure everything fits in a single layer. Pour a generous layer of olive oil over the tomatoes so that it forms a shallow pools in the base of the baking sheet-you'll be repurposing this oil later. Sprinkle generously with coarse salt. Bake for 20 to 30 minutes, until the tomatoes are blistered and deflated and have released their juices.
2
Toss the capers with 1/2 teaspoon of olive oil and pour them onto a separate baking sheet. Bake for 10 to 15 minutes, stirring once or twice, until they're fragrant and crispy.
3
When the tomatoes are out of the oven, you can start on the salsa verde: Pour all of the extra juices and oil from the cherry tomato baking sheet into a liquid measuring cup. Pour in enough extra-virgin olive oil so that you have 3/4 cup total.
4
Add the oregano, basil, and parsley to a food processor and process until the herbs are all finely shredded and paste-like. Pour in a small amount of the oil (a couple of tablespoons) and process.
5
Add the garlic, anchovy, capers, and red pepper flakes and process to combine. With the motor running, stream in the rest of the olive oil and process until you have a uniform sauce. Taste it, then add a squeeze of lemon and freshly ground pepper, as desired. Don't add salt until after you've tasted the sauce-the anchovies and capers might be plenty salty on their own!
6
In a large salad bowl, dump the blistered cherry tomatoes, roasted capers, raw tomato chunks, red onion, and a handful of basil leaves. (You can also reserve the capers for later and add them to the top of the salad at the very end-this will help them to retain their crispiness.) Add a spoonful of salsa verde and mix. You can add the salsa verde until it coats all the vegetables and pools at the bottom of the bowl or you can stop earlier. Taste for acid and add red wine vinegar as you see fit; add salt and pepper to taste.
7
Serve the salad spooned over Greek yogurt and scoop everything up with fluffy pita (even better if the pita is warm). Drizzle with more salsa verde as you see fit.

201

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: For the salad:, 1 quart sweet cherry tomatoes, preferably a mixture of colors and shapes, 3 garlic cloves, lightly crushed, Olive oil, for roasting, and more.

Yes, Half Roasted Tomato Salad With Salsa Verde falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Half Roasted Tomato Salad With Salsa Verde

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions