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Roasted Asiago and Herbed Tomato Salad

Hey Friends… guess what day it is?!?!  TOMATO FRIDAY!!!  Oh yeah! It’s the best day of the week by far and it only comes along around towards the end of the summer when there is an abundance of fresh local tomatoes.  Take advantage while you can; it won’t last that long!

Personally I don’t want it to end.  I just can’t get enough of the colours. Heirlooms in particular get me every time; each and every one is unique and perfect in it’s own way.   That being said, you can thank the baby heirlooms for this salad inspiration.  The tomatoes are kept as the star of the dish.  The freshness of the herbs and the nuttiness of the cheese compliment the roasted tomatoes perfectly.  So as a grand homage to summer, I bring to you a delightful tomato salad.

Roasted Asiago and Herbed Tomato Salad
Serves 2
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1 lb heirloom cherry tomatoes
  2. 1/2 cup asiago cheese
  3. 1/2 cup chopped basil
  4. 2 tablespoons chopped chives
  5. 1 tablespoon chopped thyme
  6. 2 tablespoons olive oil
  7. fresh ground pepper and salt to taste
Instructions
  1. Preheat the oven to 375°F.
  2. Cut the tomatoes in half lengthwise and place in a large bowl.
  3. Combine remaining ingredients into the bowl with the tomatoes and mix well.
  4. On a foil lined baking sheet, spread out tomato mixture.
  5. Bake for 15 minutes or until cheese is crispy.
Samantha Potter http://samantha-potter.com/

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