Roasted Tomato Salad
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Published Aug 05, 2020, Updated Jul 24, 2023
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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.
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!
- 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 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
- fresh basil
- 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.
More Tomato Recipes to Try
- Easy Cucumber Tomato Salad
- Mustard Greens Salad with Roasted Potatoes and Tomatoes
- Vegan Black Eyed Peas with Tomatoes and Greens
- Edamame Salad with Corn and Tomatoes
- Tomato Pie
Roasted Tomato Salad
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
- 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.
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!
Love this, so amazing recipe!
Yum! I’m definitely going to make this ASAP. I loooove roasted tomatoes.
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!
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.
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?!
I use Pampered Chef stones for roasting and the char comes off quite easily – you just scrape it off with the scraper and water. 🙂
What I currently use to clean my pan after roasting is a Mr. Clean Magic Eraser. It does the trick beautifully!
Great idea – thanks for sharing!
you can line your cookie sheet with parchment paper or reynolds wrap release…i you parchment paper all the time and haven’t had to scrub a pan in ages
I’ve never tried roasting tomatoes…it looks so yummy!
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!
I love roasted tomatoes! these look good!
As soon as it’s cool enough here to use the oven again I am making this!
As mentioned, a killer salad. Highly enjoyable. Well done Brittany.
Thanks Adam. 🙂
Ahhh looks amazing, I’ve never roasted tomatoes before…. curious about it. Might have to 🙂
Wow, that looks like a fantastic salad. I love the idea of putting some maple syrup with the roasting tomatoes to add a touch of sweetness. Thanks for the great recipe! 🙂
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!
So glad that you like it! Send me a pict if you get a chance. I’m going to do a post with recipe reviews. 🙂
I have it for lunch again today – as promised. I’ll put it on a plate here at work so the picture isn’t a blob of salad in my sad tupperware. ha ha ha! I am making your PB&J smoothie tomorrow morning! Can’t wait!
Yum! it almost looks to good to eat!
This looks really yummy! I used to hate tomatoes up until a few years ago and now I love them. Funny how things change when you get older 🙂 Can’t wait to try this!
This looks delicious…reminds me that I need to do some slow roasting of tomatoes. It takes HOURS but it is always worth it. 🙂
That salad looks soo good! Well done on eating primarily local. I need to make me some of that salad soon; I’ve never roasted tomatoes before and can’t wait to try it
This looks delicious and I love the fact that you’ve used local and seasonal ingredients!
Fantastic recipe. I made it for lunch today. Love it
So glad that you enjoyed it!
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 https://gardenseedsmarket.com/tomato-seeds-en/ 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?
I think zucchini would work perfectly! Let me know how it turns out for you if you try it.
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