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Photo of Roasted tomato tricolore salad by WW

Roasted tomato tricolore salad

5
Points® value
Total Time
1 hr 15 min
Prep
15 min
Cook
1 hr
Serves
4
Difficulty
Easy
Basil is a member of the mint family – go figure! This sweet herb is native to India and pairs perfectly with tomatoes in this delicious, summery side salad.

Ingredients

Tomato

800 g, multicoloured

Garlic

3 clove(s), finely sliced

Olive Oil

1 tablespoon(s), extra virgin

Garlic

½ clove(s), crushed

Olive Oil

2 teaspoon(s), infused with basil

Red wine vinegar

⅓ tablespoon(s)

Light Mozzarella

125 g

Pine nuts

1 tablespoon(s), toasted

Oregano, fresh

10 g

Basil, fresh

10 leaf/leaves

Instructions

  1. Preheat the oven to 160°C, 140°C fan, gas mark 3. Halve the tomatoes and put them onto a large lipped baking tray with garlic cloves. Drizzle with balsamic and olive oil, season and roast in the oven for 1 hour.
  2. Meanwhile, mix the garlic with the basil-infused extra virgin olive oil and red wine vinegar, then season well.
  3. Once roasted, arrange the tomatoes on a serving plate with sliced mozzarella then drizzle over the dressing.
  4. Season to taste and scatter over toasted pine nuts and a small handful each of fresh oregano and basil leaves.

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