Roasted Cherry Tomato and Feta Salad Recipe
Servings: 4 -6
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.