Roasted Cherry Tomato and Feta Salad Recipe
Serves: 4-6
  • 2 cups red and yellow cherry tomatoes
  • 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
  1. 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.
  2. 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