August 5, 2019
When you make roasted cherry tomato vinaigrette, you end up with both dressing and toppings for your salad. All you need are mixed greens and shaved Parmesan.
My husband says that I hoard Ball jars.
Yes, there are far worse things to have too many of, especially when they are just so incredibly handy.I have my jars lined up by size with the lids and rings in a container next to those rows.Calling them useful would be an understatement. They are the best way to store small quantities of leftovers.
Whether it’s the remaining contents from a can of chickpeas or cooked grains, I spoon them into jars and stack them fridge. They are a very efficient use of space.Ball jars are also great for salad dressing. I am never without at least one vinaigrette on-hand. In the summer that number goes up because I am in full salad mode. It’s greens for lunch and dinner on most days.
I am an oil and vinegar fan for most of my salads. Lemon juice and balsamic vinegar have places on my permanent rotation.
Wanting a bolder dressing, I made roasted cherry tomato vinaigrette.
Given that we are in peak tomato season, it only made sense.
To start, I roasted a couple pints of cherry tomatoes in a dish with olive oil, salt and pepper.
Once the tomatoes were wrinkled, I pureed a quarter of them in the food processor. Then I whisked them together with the juices from the baking dish plus white wine vinegar and olive oil.
The flavor is strong. This vinaigrette has a lot of personality.
By not pureeing all the tomatoes, you have toppings for your salad. You just need greens. I suggest spooning the vinaigrette into a shallow bowl, placing the tomatoes on top and finishing them with chopped parsley, salt and pepper.
Then pair that with plenty of lettuce. Anything will work including romaine, arugula or a spring mix. If you want, you can also serve shaved Parmesan.
Putting a little more effort into roasted cherry tomato vinaigrette than you would into another dressing makes the rest of the salad assembly super easy.
2 pints, cherry tomatoes
4 tablespoons olive oil
1 teaspoon kosher salt plus more for serving
1/4 teaspoon black pepper plus more for serving
2 tablespoons white wine vinegar
Chopped parsley for serving
Preheat the oven to 400 degrees F.
Place the tomatoes in a square baking dish. Add 3 tablespoons olive oil, salt and pepper. Roast for 25-30 minutes until the tomatoes are wrinkled and juicy. Let cool slightly.
Using a slotted spoon, transfer three-quarters of the roasted tomatoes to a bowl.
Puree the remaining tomatoes in a food processor. Whisk the puree into the juices in the baking dish along with the white wine vinegar.
To serve, pour the vinaigrette into a shallow bowl. Add the tomatoes and finish with parsley, salt and pepper.
Serve with mixed greens and shaved Parmesan.
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