Roasted Heirloom Tomato and Feta Salad

With Balsamic Reduction

This salad is Ah-mazing on it’s own or topped on top of some greens! We loved it with arugula but the leftovers are also amazing in pasta or on-top of a burger!!

I will be sharing in the coming weeks the step-by-step process on how this meal is made! Follow me and keep an eye on my Instagram Story!

Roasted Heirloom Tomato Salad with Balsamic Reduction

• prep time: 10 minutes
• cook time: ~50 mins
• total time: ~1 hour

Servings: Side Dish/Appetizer for 4

Ingredients:

• 1 large red heirloom tomato, sliced
• 1 medium green heirloom tomato, sliced,
• Assortment of smaller tomatoes, sliced (variety of types (roma, cherry, etc.)
• 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 and pepper

Instructions:

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 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 oven for 25-30 minutes
9. Mix balsamic vingear 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 balsamic vinegar reduction
12. Serve warm on its own, or on top of argula or fresh mixed greens

Thank you Meridian Farm Market for sponsoring this post. All recipes, comments, opinions, and photos are my own.