Savory Summer Salad

1. 1

   To make oven roasted tomatoes, slice about 10 - 12 roma tomatoes (no thicker than 1/4 inch slices), toss in a little olive oil and kosher salt. Place slices in single layer on rack over baking sheet and roast for 2 1/2 - 3 hours in preheated 275 degree oven. This makes about 1/2 cup of roasted tomato slices which can be stored in refrigerator for weeks and used as needed.

2. 2

   Poach eggs or soft boil them (I like to soft boil for about 4 minutes, and use them while still warm.)

3. 3

   Assemble salad in bowl by combining greens, tomatoes, other ingredients already cut up, and grate cheese. Drop cooked eggs directly into bowl while still warm and toss salad. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.