Marinated Strawberry and Roast Tomato Salad

Difficulty:
1/5

This recipe is part of the One BIG Recipe: Exquisite Seafood Buffet

 


 

Servings: 4

Ease of Preparation: Medium

 


 

Ingredients

  • 2 pints (32 ounces) cherry tomatoes, halved
  • Salt
  • 6 tablespoons (90 ml) olive oil, divided
  • 4 sprigs oregano, leaves and stems separated
  • 8 sprigs tarragon, leaves and stems separated
  • 6 sprigs basil, leaves and stems separated
  • 18 ounces (510 g) strawberries, thinly sliced
  • 2 cups (470 ml) baby arugula
  • 7 ounces (198 g) baby bocconcini, drained and halved
  • 3 ½ ounces (99 g) Parmesan, thinly shaved with a vegetable peeler
  • Salt and pepper
  • 2 tablespoons (30 ml) balsamic vinegar

Method

  • Preheat the oven to 375 F (190 C).
  • Place the tomatoes in a single layer on a baking sheet. Season with salt and drizzle with 3 tablespoons (45 ml) of the olive oil. Scatter the stems from the oregano, tarragon, and basil amongst the tomatoes.
  • Transfer the tray to the oven and bake until the tomatoes are aromatic and tender, 45 minutes to 1 hour.
  • Allow the tomatoes to cool to room temperature.
  • In a large mixing bowl, combine the roasted tomatoes, strawberries, arugula, bocconcini, and Parmesan.
  • Add the leaves of the oregano, tarragon, and basil, season with salt and pepper, and gently toss to combine.
  • Drizzle the remaining olive oil and balsamic vinegar onto the salad, gently toss again, and serve immediately.