Mixed Greens with Roasted Tomato & Thyme Vinaigrette

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Brown Sugar Kitchen: New-Style, Down-Home Recipes from Sweet West Oakland

By Tanya Holland

Published 2014

  • About

This is a perfect salad for brunch; just add a poached or soft-boiled egg. The recipe for the roasted tomato and thyme vinaigrette makes more than you need for this salad, but you’ll want to have plenty of it on hand for other uses. It makes a delicious sauce for grilled fish and is terrific drizzled on a steak.

Ingredients

Roasted Tomato & Thyme Vinaigrette

  • 1 ripe Roma tomato, peeled, halved, and seeded
  • ¼ cup/60 ml extra-virgin olive

Method

To make the vinaigrette

Preheat the oven to 350°F/180°C. In a small baking dish, add the tomato, drizzle with oil, and season with salt and pepper. Bake until the