Farmers Market Roasted Tomato Salad

Farmers Market Roasted Tomato Salad

Tomatoes are taking over our farmers market stands right now. Tons of beautiful tomatoes, in all different shapes and sizes – heirloom, cherry, grape, red, yellow, orange and green striped. There was simply no way I could leave the market on Saturday morning without buying some. And by some… I mean 2 pounds.

Obviously I had to come up with a good way to use them. Since it’s summer and ridiculously hot, I decided a salad was in order.

Then I saw this recipe on 101 Cookbooks and knew I needed to roast some of them – even if it did mean having to turn on the oven.

Had to be done.

Roasting the tomatoes with a little olive oil and maple syrup was a lovely idea. They came out with a robust and sweet flavor, perfect for pairing with fresh veggies and a vinegar based dressing.

The best part about the salad is that almost everything in it was local. The cucumber was from Isaac’s parents’ garden, the basil was from our backyard, the tomatoes were from two different vendors at the South of the James Market and the goat cheese was from Goats-R-Us. Pretty sweet!

Inspired by 101 Cookbooks: Heirloom Tomato Salad. It tastes lovely right away, but if you’re able to save a little, it’s quite awesome the next day, once the flavors “marinate,” as well. The vegetables do release a bit of liquid after sitting for a few hours. If that’s bothersome, you can drain the salad before serving.

2 pounds tomatoes (a mix of small heirlooms and cherry tomatoes), halved
1/4 cup olive oil
1 tablespoon maple syrup
sea salt
1/2 medium to large cucumber, chopped…

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