Roasted Tomato Salad


6 Servings


  • 3 tomatoes, cut into wedges
  • 1 onion thinly sliced
  • 3 cloves garlic, minced
  • 3 tablespoons very thinly sliced fresh basil leaves
  • 1/2 teaspoon dried oregano
  • rock salt and ground black pepper
  • 3 table spoon olive oil
  • 1 tablespoon balsamic vinegar
  • lettuce leaves
  • 1 cup freshly shaved Parmesan cheese


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix tomatoes, onion, garlic, basil leaves and oregano in a baking dish; sprinkle with rock salt and black pepper.
  3. Drizzle with olive oil and balsamic vinegar and toss ingredients to combine.
  4. Roast in the preheated oven until the tomatoes and onion are soft and the juices turn brown and sticky, 20 to 30 minutes. Set aside to cool while you complete the remaining steps.
  5. Place lettuce leaf onto 6 serving plates. Divide the warm roasted tomato mixture among each salad; top salads with shaved Parmesan cheese. If any caramelized tomato juices remain in the pan, spoon over the salads.

Sankalp Srivastava
Gurgaon, India
About me: I am on a seafood diet. I see food and I eat it :P .
Favourite Food: Mutton Roganjosh , garlic chicken