| Level: | Easy |
| Total: | 15 min |
| Prep: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1 pint grape or cherry tomatoes
- 1/3 cup extra-virgin olive oil, plus more for drizzling
- Salt
- Freshly ground black pepper
- 1/4 small red onion, minced
- 1/2 tablespoon Dijon mustard, eyeball it
- 3 tablespoons balsamic vinegar, eyeball it
- 3 hearts romaine lettuce, roughly chopped
Instructions
- Preheat oven to 425 degrees F.
- Place the tomatoes on a baking dish and drizzle with a little extra-virgin olive oil and season with some salt and pepper and transfer to the oven. Roast until the tomatoes start to burst, about 10 minutes. Remove from the oven and let cool. Once cool, transfer to a salad bowl and slightly smash up the tomatoes with a fork, add the minced red onion and the mustard and vinegar. In a slow steady steam, pour in the extra-virgin olive oil, to taste, while mixing with a fork. Add the romaine lettuce and toss to combine.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 223 |
| Total Fat | 19 g |
| Saturated Fat | 3 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 5 g |
| Sugar | 7 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 726 mg |
Reviews
good way to use up some tomatoes going wrinkly. Tastes good too!
This has become one of my “go-to” salads. It is so quick and easy and has great flavor. I serve it as described or I add whatever I have on hand, cucumber, chick peas, artichoke hearts, feta, goat cheese, etc. It always turns out great and people always comment on how good it is. I skip the onions because they don’t agree with me and it is still delish! The better your balsamic the better the dressing will be.
I suggest putting aside about 1/4 of the tomatoes or grabbing some fresh ones to cut and put in the salad. The fresh and roasted combination is really good and the raw tomatoes add a splash of color and the flavor makes the salad “pop”. I also throw in yellow tomatoes if I can get them and they are so yummy and colorful too!
I LOVED this! I substituted three (3 red tomatoes on the vine, for the grape/cherry tomatoes, and a large shallot for the red onion. I also used a balsamic/extra virgin olive oil mixture for the plain balsamic vinegar, and used canola oil instead of olive oil. I added a minced garlic clove and some Cavender’s All Purpose Greek Seasoning to the dressing, as well. Before serving, I julienned roasted red peppers and added them to the salad. It turned out DELICIOUS!! I will definitely make this for my family again.
Love this salad! Super Simple, and very delicious! I used Tango and Baby Butter instead of the Romaine. The Dressing is so easy and good! 5 STARS For Sure!
This dressing was just ok for me. I love rachael’s recipes but this one just did not do it for me. I probably won’t make it again!
delicious,super-easy and extremely versatile!use it as salad dressing,on pasta,as a sandwich spread,on bruschetta.
I roasted the tomatoes and olive oil with some garlic and a spinkle of basil and salt.
Mashed it all together on the cooking sheet then added white onions and the Balsamic vinegar.I added a small amount of olive oil to the mix. I made more of a paste and put on veggie burgers topped with some melted mozzarella cheese.
Super yummy!
Thanks Rachael for the start of something great!
Mashed it all together on the cooking sheet then added white onions and the Balsamic vinegar.I added a small amount of olive oil to the mix. I made more of a paste and put on veggie burgers topped with some melted mozzarella cheese.
Super yummy!
Thanks Rachael for the start of something great!
nice easy salad to make! and doesn’t take an expert to see the reviews of the wilted lettuce just means you missed the cooling down process…i do wish people would learn to read the recipe before posting….how you can you mess this up? i don’t get it!
made this quite a few times since the episode aired in 2007, appreciate the nuances other viewers had made to this salad
made this quite a few times since the episode aired in 2007, appreciate the nuances other viewers had made to this salad
tom
milwaukee, wi
I just wish I had found this earlier in the summer when I was being overrun with grape tomatoes in my garden! This would be a great sauce for pasta or grilled chicken as well. Thanks to reading previous reviews I did add some additional flavoring — garlic and fresh basil. The fresh mozarella really made the salad. I made the dressing earlier in the day so the flavors had time to mingle and also ensured the dressing was cool enough to add to the salad.
I didn’t love this one.I brought this to a BBQ and noone really ate it. I won’t be making this again. I felt it was missing something. The tomato dressing tasted more like a watery tomato sauce then a dressing. If you make this make sure not to dress the salad until you are ready to eat because the warm tomatoes will wilt the lettuce quickly.