Roasted Tomato Salad



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This roasted tomato salad combines roasted and fresh tomatoes with cucumber, feta and basil for a summery salad that’s so flavorful and refreshing.

Tomatoes are at their peak in Virginia right now and we’ve been purchasing a ton of beautiful tomatoes from a local farmer that is doing in-person meetups right now. We’ve ordered three times now and each time our counter is covered in tomatoes for days.

We’ve been popping the small ones like candy and using the bigger ones for sandwiches, salads and other fun recipes. We’ve been on a caprese salad kick (SO good!), but I’ve also been experimenting with roasting the tomatoes, inspired by this recipe I saw on 101 Cookbooks.

Close up photo of a tomato cucumber salad in a serving bowl.

Roasted tomatoes are amazing and totally worth turning on your oven on a hot summer day, I promise.

Mixing Bowl with feta, cucumbers, basil, red onion and tomatoes.

Here’s What You Need For This Tomato Salad:

  • cherry tomatoes – you’ll roast some and leave some fresh!
  • olive oil
  • maple syrup
  • sea salt
  • cucumber
  • feta – I love feta in this salad, but you can keep it dairy-free by omitting the feta or using dairy-free feta
  • red onion
  • white balsamic vinegaryou can use regular balsamic vinegar, but I love using white balsamic for salad recipes because it’s a bit milder and light in color so your salad still shows the beautiful colors of the fresh veggies rather than looking brown
  • fresh basil
  • sea salt and pepper
Mixing bowl with a tomato salad made with cucumbers, roasted tomatoes, onion, basil and feta.

How to Roast Tomatoes

If your brain works anything like mine, I typically only think to roast heartier vegetables like broccoli and root vegetables. So if you haven’t roasted tomatoes yet, 1) I understand but also 2) you need to try it ASAP! Roasting the tomatoes with a little olive oil and maple syrup was a lovely idea. The tomatoes come out with a robust and sweet flavor, perfect for pairing with fresh veggies and a vinegar based dressing.

In general, you roast tomatoes similarly to how you would roast other vegetables. Start by cutting the cherry tomatoes in half and then toss in olive oil, maple syrup and salt. Arrange them on a rimmed baking sheet in a single layer. Bake until the tomatoes shrink slightly and start to caramelize around the edges. It typically takes about 45 minutes at 350ºF.

Side by side photos of cherry tomatoes on a baking sheet before being roasted, and a photo fo roasted cherry tomatoes on a sheet pan.

Storing Roasted Tomato Salad

Of course, this is delicious right away but I actually love it the next day! The flavors have time to marinate together… it’s the salad that just keeps getting better. This salad should keep in an airtight container in the fridge for up to five days. The vegetables do release liquid after sitting/marinating so if you would prefer a less liquidy salad, you can drain the salad or use a slotted spoon for serving.

Serving bowl filled with a roasted tomato greek salad with a gold serving spoon resting on the bowl.

More Tomato Recipes to Try

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3.95 from 20 votes

Roasted Tomato Salad

This roasted tomato salad combines roasted and fresh tomatoes with cucumber, feta and basil for as summery salad that’s so flavorful and refreshing.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 4


  • 2 lbs tomatoes cherry tomatoes, halved (about 6 cups chopped tomatoes)
  • 1/4 cup olive oil
  • 1 Tablespoon maple syrup
  • 1/2 teaspoon sea salt
  • 3/4 cup diced cucumber
  • 1/2 cup feta, cut or crumbled into small chunks*
  • 1/4 cup red onion, chopped
  • 2 Tablespoons white balsamic vinegar
  • 1 Tablespoon fresh basil, finely chopped
  • sea salt and pepper, to taste


  • Preheat the oven to 350°F and adjust one of your oven racks to the top third of the oven.
  • Cut tomatoes in half and place 1 pound in a bowl, set aside.
  • Gently toss the other pound of tomatoes in a bowl with the olive oil, maple syrup, and salt. Arrange them in a single layer, cut side up, on a rimmed baking sheet.
  • Bake until the tomatoes shrink and start to caramelize around the edges, about 45 minutes. Set tomatoes aside to cool for 30 minutes.
  • Gently toss roasted tomatoes, fresh tomatoes, cucumber, feta cheese, onion, vinegar and basil in large bowl. Sprinkle with sea salt and ground pepper to taste.


  • I love feta in this salad, but you can keep it dairy-free/vegan by omitting the feta or using dairy-free feta
  • Inspired by 101 Cookbooks.


Serving: 1/4 of recipe | Calories: 264kcal | Carbohydrates: 17g | Protein: 5g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 11g | Cholesterol: 16mg | Sodium: 525mg | Fiber: 3g | Sugar: 11g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Salad
Cuisine: American
Keyword: roasted tomato salad
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

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Recipe Rating


  1. 5 stars
    I have never thought about making a salad from roasted tomatoes but it sounds amazing. I love cherry tomatoes as they are kinda sweet and one tomato plant gives a lot of fruits. I have ‘Moscot’ variety from and it’s very rich in crops. Do you think that instead of cucumbers zucchini could be used? I’m not a fan of tomato-cucumber mix so zucchini sounds better for me, what do you think?

  2. 5 stars
    it’s really wonderful article about the health.I think we should all follow this healthy tips. Thanks for this valuable tips.

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