
I have had the pleasure of reading and cooking from several books recently that have been written by friends. ย The latest is “I Love California” by California native and celebrity interior designer, Nathan Turner. ย Nathan is the sweetest guy and uber talented. ย I met him at Jenni Kayne’s house many years ago for a shoot for Jenni’s blog. ย I was doing the food and Nathan was doing the decor. ย His taste in everything design-related is impeccable, but he is also a great cook. ย Who knew??!!
I love Nathan’s easy, laid-back but chic style which is so California. ย The state of California has many personalities and stories, though. ย Thisย book is a journey up and down Highway 1, from the redwoods of northern San Francisco, to the mountains of the Sierra Nevada, to the beaches of Southern California. Each area has a thoughtfully curated menu paired with beautiful decor and interiors. ย The photography is just as beautiful. I, of course, went right for the recipes, which include Nathanโs signature recipes for California comfort food, like his familyโs Cioppino, Marinated Tri-tip Steak, Mexican Chocolate Cake, and more.
Nathan’s way with decor and his entertaining tips are so inspiring. Admittedly, this book is not a healthy cookbook. ย There’s plenty of sugar, white flour, etc., but I found several fantastic recipes that were up my alley, including this salad with roasted cherry tomatoes. ย So easy, so fresh and tasty, I thought this would be a no-brainer for Memorial Day weekend.
I loved this salad as is, but I made another version vegan for my husband with Kite Hill soft almond milk cheese and that was delicious. ย I also often substitute avocado for cheese in salads to mimic that same creaminess. ย Every component of this salad can be prepped in advance from washing and drying the lettuces to toasting the almonds to making the dressing. ย You can even roast the cherry tomatoes ahead and bring them to room temp (just save all the oil used to roast them because it’s part of the dressing.) ย It’s a subtle, fresh salad that I know I’ll be making over and over again. ย I encourage you to preview the book, too. ย It would make a great hostess gift for summer parties (just around the corner!)
I’m off to Dallas for my daughter’s graduation for the weekend! ย Do tag me @pamelasalzman #pamelasalzman so I can see when you recreate one of my recipes. ย I love seeing what you cook up!
You can shop the tools I used for this recipe by clicking on the images below!
Roasted Cherry Tomato and Feta Salad Recipe
Ingredients
- 2 cups red and yellow cherry tomatoes
- 1/4 cup unrefined cold-pressed extra virgin olive oil
- 1/2 teaspoon sea salt
- 2 heads butter lettuce, leaves torn into bite-size pieces
- 1/2 cup slivered almonds, toasted
- 1/2 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
- 1/2 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.
Tasty!