¼ cup unrefined cold-pressed extra virgin olive oil
½ teaspoon sea salt
2 heads butter lettuce, leaves torn into bite-size pieces
½ cup slivered almonds, toasted
½ cup crumbled feta cheese (my notes: or to make this vegan, sub dollops of Kite Hill almond milk soft cheese or fresh cubed avocado)
1 Tablespoon apple cider vinegar, preferably raw
1 Tablespoon freshly squeezed lemon juice
½ teaspoon freshly ground black pepper
Instructions
Preheat the oven to 400 degrees. On a rimmed baking sheet, lined with parchment paper, toss the tomatoes with olive oil and salt. Roast for 15-20 minutes, or until the tomatoes begin to pop open. Cool in the pan and lightly smash with the back of a spoon to release more juices.
In a large bowl, combine the lettuce, almonds, feta, vinegar, lemon juice and pepper. Pour tomatoes and all their juices over the salad and toss to combine.
Recipe by Pamela Salzman at https://pamelasalzman.com/roasted-cherry-tomato-feta-salad-recipe/