Roasted Tomato & Goat Cheese Salad

I made this for the first time last night, and it was ridiculously good. Even my dad, who doesn’t particularly like tomatoes, thought it was amazing.

INGREDIENTS

• 2 pounds small cherry tomatoes
• 2 fat cloves garlic, chopped fine
• 3 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar
• ~7 ounces of mixed greens
• 8 ounces goat cheese, crumbled
• Kosher salt & freshly ground black pepper, to taste

TO MAKE IT

1. Preheat the oven to 400F.
2. Slice the tomatoes in half, scoop out & discard the seeds.
3. Put the tomato shells in a bowl. Add the garlic & 1 tablespoon of the olive oil. Mix gently (you don’t want to mash your tomatoes) until the tomatoes & garlic are covered with the oil.
4. Put the tomato-garlic mixture on a baking sheet & spread it out into a single layer. Bake until the tomatoes are very tender & starting to brown (~25-30 minutes).
5. When the tomatoes are almost finished cooking, mix the remaining 2 tablespoons of oil & the balsamic vinegar with the greens in a large bowl. Top with the crumbled goat cheese, and then with the roasted tomatoes. Let the tomatoes sit on the cheese for a couple of minutes so the cheese starts to soften & melt. Then mix it all up & serve. (Add salt & pepper to taste.)

Slightly modified from the recipe by Sam “The Cooking Guy” Zien in his book, Just A Bunch Of Recipes