Greek Roasted Tomato and Spinach Salad |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Not your everyday spinach salad! Good things take time and this salad is worth every minute. Serve with grilled meat, chicken or fish and crusty bread for a fantastical dinner! Prep time does not include marination. Ingredients:
6 1/2 ounces halloumi cheese (or fresh mozzarella) |
1/4 cup olive oil |
2 cloves garlic, crushed |
1 teaspoon dried oregano |
1 teaspoon dried marjoram |
8 roma tomatoes, halved |
1 small red onion, cut into 8 wedges,with base intact |
1/4 cup extra virgin olive oil, divided |
2 tablespoons balsamic vinegar, divided |
salt |
fresh coarse ground black pepper |
6 ounces baby spinach leaves |
Directions:
1. Cut cheese into 1/2 inch thick lenghtwise slices.
2. Mix oil, garlic and herbs in a shallow dish, add cheese, cover and marinate 1 to 2 hours.
3. Preheat oven to 400°F.
4. PLace onions and tomatoes on a baking sheet, drizzle with 2 tbls of the extra virgin olive oil, 1 tbls balsamic vinegar, salt and pepper.
5. Bake 30 to 40 minutes or until golden brown.
6. Meanwhile, heat a non-stick frying pan over medium heat, drain the cheese and cook for 1 minute each side or until golden brown.
7. Divide spinach among 4 serving plates, top with toamatoes and onions.
8. Whisk together the remaining oil and vinegar and drizzle over the salad.
9. Top with Haloumi and serve.
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