Warm Roasted Tomato, Onion and Feta Salad

• Vegetarian
• Gluten free

• Produce

  • 1 Basil, fresh
  • 2 Larger tomatoes, slices thick
  • 1 Red or yellow onion, medium large
  • 1 Variety of small tomatoes

• Condiments

  • 1/2 cup Balsamic vinegar

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 tbsp Brown sugar
  • 1 Salt

• Oils & Vinegars

  • 1/4 cup Olive oil

• Dairy

  • 6 7 oz. (200 g block Feta cheese

Found on seasonsandsuppers.ca

Description

Directions

• Preheat oven to 350° F (180° C). Cut onion into thin wedges. Place in baking dish or roasting pan and drizzle with a bit of olive oil. Roast in the pre-heated oven for 30 minutes. Place feta slices into roasting pan and drizzle with a bit of olive oil. Scatter any feta crumbles around the pan. Place a large tomato slice over most of the large rounds of feta. Scatter smaller tomatoes around the pan. Give one final drizzle of olive oil over tomatoes and a bit of freshly ground pepper (if using dried basil, you can add now, as well). Return to the oven and roast another 35-45 minutes.
• Meanwhile, add balsamic vinegar and brown sugar to a small saucepan. Bring to a boil over medium heat and then lower the heat and simmer until reduced by half. Set aside.
• Allow to cool 5 minutes. Sprinkle with fresh basil leaves, a bit of salt and drizzle with the reduced balsamic vinegar. Serve warm.

Nutrition