Roasted Heirloom Tomato Salad

Another great option in my Winter Salad Series. During the winter according to Ayurvedic traditions our body gravitates more towards warm, spicy and cooked foods to support our dry, cool winter digestion. This is one reason to think of incorporating lightly cooked ingredients to your salads, and also not needing to serve them ice cold but better at room temperature.


Hierloom Tomatoes

Fresh Basil

Arugula

Mixed Olives

Olive Oil

Sea salt

Garlic to taste


Roast the tomatoes in the oven with the olive oil, salt and garlic at 170C/325F for 30 minutes. Set aside to cool slightly before serving. Plate with fresh arugula + basil sprigs + mixed olives on top.


You can serve this salad quite warm or just at room temperature, both are absolutely delicious!

This goes well with grilled homemade croutons or garlic bread if you eat gluten.

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