Our Recipes

Roasted Heirloom Tomato & Feta Salad

This salad is ah-mazing on its own or topped on top of some greens!

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Yields1 Serving
Prep Time10 minsCook Time50 minsTotal Time1 hr

 1 large heirloom tomato, sliced
 1 medium green heirloom tomato, sliced
 an assortment of smaller tomatoes, sliced
 1 red onion
 3 tbsp Meridian Veggie Rub
 1 package of feta cheese, cut into slices
 basil
 olive oil
 1 cup balsamic vinegar
 2 tbsp brown sugar
 sea salt & pepper

1

Cut onion into slices and then cut in half.

2

Coat the bottom of a roasting dish with olive oil and place onion in the pan.

3

Season onion with 1/2 tbsp. Meridian Veggie Rub.

4

Roast at 400 degrees for 20 minutes.

5

Place feta into the roasting pan.

6

Arrange sliced tomatoes on top of onions and feta cheese.

7

Drizzle with more olive oil, salt, pepper, and season with remaining veggie rub.

8

Roast in the oven for 25-30 minutes.

9

Mix balsamic vinegar and brown sugar in a small saucepan and bring to a boil.

10

Once boiled, lower heat and simmer until mixture reduces by half.

11

Place basil onto the cooked tomato mixture and drizzle with the balsamic vinegar reduction.

12

Serve warm on its own, or on top of arugula or fresh mixed greens.

Ingredients

 1 large heirloom tomato, sliced
 1 medium green heirloom tomato, sliced
 an assortment of smaller tomatoes, sliced
 1 red onion
 3 tbsp Meridian Veggie Rub
 1 package of feta cheese, cut into slices
 basil
 olive oil
 1 cup balsamic vinegar
 2 tbsp brown sugar
 sea salt & pepper

Directions

1

Cut onion into slices and then cut in half.

2

Coat the bottom of a roasting dish with olive oil and place onion in the pan.

3

Season onion with 1/2 tbsp. Meridian Veggie Rub.

4

Roast at 400 degrees for 20 minutes.

5

Place feta into the roasting pan.

6

Arrange sliced tomatoes on top of onions and feta cheese.

7

Drizzle with more olive oil, salt, pepper, and season with remaining veggie rub.

8

Roast in the oven for 25-30 minutes.

9

Mix balsamic vinegar and brown sugar in a small saucepan and bring to a boil.

10

Once boiled, lower heat and simmer until mixture reduces by half.

11

Place basil onto the cooked tomato mixture and drizzle with the balsamic vinegar reduction.

12

Serve warm on its own, or on top of arugula or fresh mixed greens.

Roasted Heirloom Tomato & Feta Salad
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