Roasted Rosemary Tomato Salad
This tomato salad features ripe, juicy tomatoes combined with toasted bread crumbs and infused with smoky roasted rosemary, resulting in an earthy, fragrant dish. The preparation involves roasting herbs, chopping fresh produce, and combining ingredients to create a layered, textured salad with tender tomatoes and crispy elements.
Equipment
- Baking sheet
- Knife
- Cutting board
- Skillet
- Mixing bowl
Ingredients
- 4 cups cherry tomatoes halved
- 2 sprigs fresh rosemary for roasting
- 1 cup bread crumbs toasted
- 2 cloves garlic minced
- 2 tablespoons olive oil divided
- to taste salt and pepper
Instructions
- Preheat your oven to 400°F (200°C). Place the sprigs of rosemary on a baking sheet and roast for about 8-10 minutes until fragrant and slightly charred. Remove from the oven and let cool slightly, then strip the leaves from the stems.
- Toast the bread crumbs in a dry skillet over medium heat until golden and crispy, about 3-4 minutes. Set aside to cool.
- In a large mixing bowl, combine the halved cherry tomatoes with 1 tablespoon of olive oil, minced garlic, and a pinch of salt and pepper. Toss gently to coat.
- Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped roasted rosemary leaves and cook for about 30 seconds until fragrant. Remove from heat.
- Pour the rosemary-infused oil over the tomatoes, and gently fold to distribute the herb flavor evenly.
- Sprinkle the toasted bread crumbs over the tomato mixture, providing a crunchy texture contrast.
- Taste and adjust seasoning with additional salt and pepper as needed. Serve immediately to enjoy the freshness and contrasting textures.
