Roast Tomato Salad

Name: Roast Tomato Salad
Yield: Serves 6
Ingredients: 250 g (8 oz) rocket (arugula) leaves; ¾ cup (185 mL/6 fl oz) Clear Tomato Extract; 1½ tablespoons balsamic vinegar; Sea salt and freshly ground black pepper; 1¼ cups (310 mL/10 fl oz) olive oil; 12 Roast Tomatoes; 1 cup (250 g/8 oz) English spinach leaves; 1 medium red onion

Preparation info

Serves
6

Difficulty
Easy

Appears in

A Taste of Australia

By Victoria Alexander and Genevieve Harris

Published 1995

About

The success of this salad will depend on the quality of the tomatoes and oil you use. Choose firm, ripe tomatoes that have a rich red colour and use a good quality virgin olive oil. This salad is perfect to serve with bread and a soft cheese, such as ricotta, as a light meal.

Ingredients

Dressing

¾ cup (185 mL/6 fl oz) Clear Tomato Extract

Vegan
Gluten-free

Method

TO MAKE DRESSING, mix together the dressing ingredients. Set aside.

TO MAKE SALAD, peel and finely slice the red onion. Wash and dry the salad greens and place them in a large bowl, add the sliced red onion and ladle over just enough dressing to coat the leaves. Season with salt and pepper to taste.

TO SERVE, arrange the dressed salad on plates, interspersin