Light salads often feature as a first course in our more elaborate dinners on the weekends. Oftentimes I know I want to make a green salad but am never sure what to throw into them. The best salads, though, are often when you discover leftover bits and pieces in your fridge, that when assembled look picture perfect. This was one of those.
I happened to have a bunch of roasted tomatoes leftover from a previous brunch, and so decided to throw them into this light salad.
- 1 block of feta cheese
- 5 Roma tomatoes
- 1 tbsp oregano
- 1/2 lb arugula
- 4 tbsp olive oil
- 2 tbsp lemon juice
- pinch of kosher salt and pepper to taste
- Preheat your oven to 400 degrees. Cut your tomatoes in half and arrange them on a baking sheet lined with foil with the flesh sides up. Season with salt and pepper and oregano. Bake for about 35 minutes or until the tomatoes look slightly browned.
- In a large bowl, toss together the arugula, olive oil and lemon juice.
- Cut the block of feta cheese into 2″ squares and set aside.
- Once the tomatoes are done, let them cool for about 15 minutes.
- Assemble the salad by placing the arugula in a shallow bowl, followed by an arrangement of feta and tomatoes to your taste.
- Serve immediately!