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:

If you make this roasted tomato salad please be sure to leave a comment and star rating below letting us know how it turns out. Your feedback is so helpful for the EBF team and our readers!

 

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

Roasted Tomato Salad


  • Author: Brittany Mullins
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 4
  • Diet: Vegetarian

Description

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


Ingredients

  • 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

Instructions

  1. Preheat the oven to 350°F and adjust one of your oven racks to the top third of the oven.
  2. Cut tomatoes in half and place 1 pound in a bowl, set aside.
  3. 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.
  4. Bake until the tomatoes shrink and start to caramelize around the edges, about 45 minutes. Set tomatoes aside to cool for 30 minutes.
  5. 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.

Notes

  • 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.
  • Category: Salad
  • Method: Roast
  • Cuisine: American

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 264
  • Sugar: 11g
  • Sodium: 525mg
  • Fat: 19g
  • Saturated Fat: 5g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 17g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 16mg

Keywords: roasted tomato salad

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    32 comments
  1. I made this last night and am eating it for lunch RIGHT NOW. It is soooooooo delicious!!! Stink bugs are killing my tomato plants so we are trying to eat as many tomatoes as we can before everything dies. Making more of THIS salad tonight! Thanks so much!

  2. I just found myself with a ton of tomatoes (currently covering my dinner table at the moment) and this looks like such an easy solution for some of them. I’ve never roasted tomatoes before!

  3. Ummm, what was the status of your roasting pan after you roasted the tomatoes? I used to roast veggies all the time but now my fiancé has banned me from using our cookie sheets because they were burnt and charred beyond recognition with caramelized veggie goodness. Are you using a special secret cleaner?!

  4. Tomatoes are so incredible right now. We just got 1 huge heirloom and a pint of cherry tomatoes from our CSA last week and I seriously look forward to eating them more than I do dessert.

  5. I was at the SOJ Farmers Market this Saturday too, and I got a bunch of tomatoes. But I just through them into a pasta salad this weekend. Next weekend I am going to make this! It sounds so refreshing and yummy!

  6. I am loving tomatoes right now. I think mine are finally starting to make an appearance. I had my first one from the garden last week and now there is no turning back.
    Have a lovely week girl!

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