I love my salads. No matter how weird or complicated a recipe might sound, I am always more than willing to try it. Same thing happened with this recipe I’m about to share with all of you, curiosity got the best of me and what a great find it was. Everybody likes roasted tomatoes, right? I used to hate them for a very long time but for the past few years I learned to appreciate the unique taste and flavor that fire brings to them, though it never crossed my mind that roasted tomatoes would actually work in a salad. Well, they do, and if my picture does not entice you into trying this recipe then you should definitely stick to steaks and whatnot. One other thing that I don’t usually try is baby greens, they look too much like the weeds from my backyard, but in this salad they really work. Also instead of agave syrup you can use simple syrup. If you don’t know how to make simple syrup, get out of the kitchen and order some takeout.
Not much else to say. Wife told me to write about the weather to make my post a bit fluffier but that’s boring too, it’s been raining here since forever now. Hopefully my recipe is enough and I hope you all enjoy it as much as I did.
- 1lb (500g) cherry or grape tomatoes
- 3 tbsp extra virgin oil
- 1 tbsp balsamic vinegar
- 1 tsp agave nectar or simple syrup
- 1 garlic clove, minced
- 4 cups mixed baby greens
- ½ cup thinly sliced red onion
- ⅓ cup pecans, chopped
- Preheat oven to 300° F / 150° C. Toss tomatoes with 1 tbsp of olive oil and spread out in a single layer on a baking sheet. Roast for 20-30 minutes or until tomatoes begin to burst. Remove from heat and let cool.
- In a small bowl whisk together remaining 2 tablespoons of oil plus vinegar, simple syrup, garlic and pepper to taste; store in the fridge for few minutes.
- Place greens in a large serving bowl. Top with roasted tomatoes and onion. Drizzle with vinaigrette; toss to coat. Sprinkle with pecans and enjoy.