This salad can be served warm, or at room temperature.
Prep Time10 minsCook Time45 minsTotal Time55 mins
INGREDIENTS
1 Red or Yellow Onion (medium)
¼ cup Olive Oil
2 Tomatoes (large) cut into thick slices
1 Cherry Tomatoes (as many as you like)
7 oz Feta Cheese cut into 3/4" slices
1 tsp Dried Basil
½ cup Balsamic Vinegar8 tbsp of red wine vinegar + 4 tsp of sugar can be substituted
1 tbsp Brown Sugar
Salt as needed
DIRECTIONS
1Preheat oven to 375F.
Cut onion into thin wedges. Place in roasting pan or baking dish and drizzle with a bit of olive oil.
Place feta slices on top of the onions and drizzle with little olive oil. (Scatter any feta crumbles around the pan)
Place a large tomato slice over the feta slices. Add as many cherry tomatoes as you like to the pan. Add one final drizzle of olive oil.
Add little black pepper and dried basil.
Roast for 45 minutes.
2For the glaze:
Add balsamic vinegar and brown sugar to a small saucepan. Bring to a boil over medium heat, then lower heat and simmer until reduced by half. Set aside.
3Allow the roasted tomatoes and feta to cool for 5 minutes.
Drizzle the reduced balsamic vinegar over the dish.
Optional: If you have fresh basil leaves, you can add them too.
Ingredients
1 Red or Yellow Onion (medium)
¼ cup Olive Oil
2 Tomatoes (large) cut into thick slices
1 Cherry Tomatoes (as many as you like)
7 oz Feta Cheese cut into 3/4" slices
1 tsp Dried Basil
½ cup Balsamic Vinegar8 tbsp of red wine vinegar + 4 tsp of sugar can be substituted
1 tbsp Brown Sugar
Salt as needed
Directions
1Preheat oven to 375F.
Cut onion into thin wedges. Place in roasting pan or baking dish and drizzle with a bit of olive oil.
Place feta slices on top of the onions and drizzle with little olive oil. (Scatter any feta crumbles around the pan)
Place a large tomato slice over the feta slices. Add as many cherry tomatoes as you like to the pan. Add one final drizzle of olive oil.
Add little black pepper and dried basil.
Roast for 45 minutes.
2For the glaze:
Add balsamic vinegar and brown sugar to a small saucepan. Bring to a boil over medium heat, then lower heat and simmer until reduced by half. Set aside.
3Allow the roasted tomatoes and feta to cool for 5 minutes.
Drizzle the reduced balsamic vinegar over the dish.
Optional: If you have fresh basil leaves, you can add them too.
Warm Roasted Tomato, Onion and Feta Salad
Fish Food