Mediterranean Roasted Tomato Salad | The salad recipe with a twist

feta cheese

🥗Healthier: goat cheese

💰Cheaper: ricotta

Goat cheese offers a similar tangy flavor with fewer calories.

black olives

🥗Healthier: green olives

💰Cheaper: canned olives

Canned olives are more affordable and widely available.

Place a pan onto your stovetop over medium heat and add 1 teaspoon of whole cumin seeds to toast for 2 minutes, stirring occasionally.

Remove the toasted cumin seeds from heat and allow them to cool for a minute or two.

In a mixing bowl, add 400 grams of cherry tomatoes, the toasted cumin seeds, and 3/4 teaspoon of brown sugar.

Slice 4 cloves of freshly peeled garlic as thinly as possible and add to the bowl.

Zest half of a whole lemon and add the zest to the bowl, then thinly slice the lemon peel into strips and add to the bowl.

Add 5 grams of fresh oregano, 4 sprigs of fresh thyme, 3 tablespoons of olive oil, 1 teaspoon of sea salt flakes, and 1 teaspoon of black pepper to the bowl.

Mix all the ingredients in the bowl with your hands to combine the flavors.

Tip the tomato mixture onto a baking tray lined with parchment paper, spreading it out evenly.

Preheat the oven to 190 degrees Celsius (375 degrees Fahrenheit) and roast the tomatoes for 25 minutes, mixing halfway through.

While the tomatoes roast, prepare the yogurt sauce by placing 375 grams of natural Greek yogurt into a bowl, adding the zest from the remaining half of the lemon, and squeezing the juice of half the lemon into the bowl.

Season the yogurt mixture with 1 teaspoon of sea salt flakes and 1 teaspoon of black pepper, then mix to combine.

After 25 minutes, switch the oven setting to grill or broil and roast the tomatoes for an additional 5 minutes until golden on top.

Remove the roasted tomatoes from the oven and let them rest for 5 minutes.

To serve, pour the lemon yogurt into the center of a large plate and spread it out to create a well for the roasted tomatoes.

Gently place the roasted tomatoes in the center or to one side of the yogurt.

Top with roughly chopped mint and fresh oregano, drizzle with extra virgin olive oil, and crack over some black pepper to finish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens