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Spinach salad with oven-roasted tomatoes
Spinach salad with oven-roasted tomatoes
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Spinach salad elevated with flavorful oven-roasted tomatoes.
Ingredients:
  • 400g baby spinach leaves, washed, dried
  • 8 medium egg tomatoes, halved lengthways
  • 250mls (1 cup) olive oil
  • 2.40 gm ground rock salt
  • 4.50 gm sugar
  • 1/2 tsp ground black pepper
  • 60mls (1/4 cup) virgin olive oil
  • 60mls (1/4 cup) fresh lemon juice
  • 2 tsp balsamic vinegar
Instructions:
  • Preheat the oven to 250°C. Place the tomatoes on a non-stick baking tray cut-side up. Drizzle olive oil over each tomato to coat. Sprinkle salt, sugar, and black pepper evenly over the tomatoes. Bake in the preheated oven for 45 minutes, shaking the tray occasionally, until the tomatoes are slightly shrivelled and starting to color. Remove from the oven and let them cool.
  • Make the dressing by combining olive oil, lemon juice, and vinegar in a screw-top jar, then shake vigorously.
  • Combine fresh spinach and oven-roasted tomatoes in a serving bowl, then generously drizzle the dressing over the salad right before serving. Enjoy!

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