
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.