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.
Roasted tomatoes are amazing and totally worth turning on your oven on a hot summer day, I promise.
Here’s What You Need For This Tomato Salad:
cherry tomatoes – you’ll roast some and leave some fresh!
feta – I love feta in this salad, but you can keep it dairy-free by omitting the feta or using dairy-free feta
white balsamic vinegar – you 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
sea salt and pepper
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.
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.