Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 1 hour
Ingredients
2 bags spring mix salad, prewashed
8 Campari or Roma tomatoes, halved
12 cloves garlic
1/2 large onion, sliced
1 cup of Kalamata and green olives, pitted
1 cup feta cheese, cubed
1/2 cup pignoli nuts
1 tbsp dried oregano
salt
pepper
olive oil for drizzle
Cooking Tools
Sheet pan
Directions
Preheat oven 350 Degrees F. Place tomatoes, onions, garlic cloves on a sheet pan. Drizzle with olive oil, salt, oregano, pepper and toss tomatoes, onion and garlic until well coated. Cook for 1 hour. The tomatoes will start to release their moisture as it cooks, if the tomatoes or garlic start burning, just reduce oven temperature. .Tomatoes should have a low moisture content at the end of cooking. Cool tomatoes to room temperature before assembling salad. Place spring mix on a chilled plate, then assemble your salads with the roasted tomatoes, onions, garlic and the rest of the flavorful ingredients. Serve with a simple oil and vinegar or your favorite dressing!
Serves 4