Roast tomato and mozzarella salad

Name: Roast tomato and mozzarella salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: Serves: 4
Ingredients: 4 tomatoes, quartered; pinch of sugar; 1 garlic clove, peeled and crushed to a paste; salt and freshly ground black pepper; salt and freshly ground black pepper; 2 tablespoons pesto sauce; 2 tablespoons lemon juice, plus extra to taste (bottled is fine); 1 teaspoon Dijon mustard; 2 tablespoons olive oil; 2 125 g packs mozzarella in liquid, each sliced into 6; 1 bag mixed small leaves; small bunch fresh parsley or basil, chopped; small bunch fresh parsley or basil, chopped

Preparation info

Serves:
4

Difficulty
Easy
Ready in
25 min

Appears in

Lucy's Food

By Lucy Cufflin

Published 2013

About

Tomato and mozzarella is a classic combination, but when tomatoes are not at their best it can be so disappointing. Slowly roasting the tomatoes with olive oil and a pinch of sugar brings out the sweet flavours we are used to tasting in summer. A classic salad with a little winter twist!

Ingredients

4 tomatoes, quartered
2 tablespoons olive oil
pinch of sugar

Starter
Vegetarian
Winter
Summer
Gluten-free

Method

Put the quartered tomatoes into a roasting tin. Mix the oil, sugar and garlic and drizzle over the tomatoes. Season well with salt and pepper and roast for 15 minutes or until the tomatoes are just softening. Remove and leave to