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Rick Stein Nigella Lawson Peter Evans Iron Chef

Roasted tomato, onion and olive salad

Ingredients

  • 4 roma tomatoes , halved
  • 1 red onion, cut into wedges
  • salt and cracked black pepper, to taste
  • 2 tablespoons olive oil
  • 80g black olives
  • 75g feta, crumbled
  • ½ cup basil leaves
  • Dressing:
  • 2 tablespoon olive oil
  • 1 tablespoon red wine vinegar
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Method

  1. Preheat oven to 200ºC.
  2. Place roma tomatoes and onions on a tray lined with baking paper. Sprinkle with salt, pepper to taste and drizzle the olive oil.
  3. Bake for 25 minutes.
  4. To make the dressing, whisk together the olive oil and red wine vinegar.
  5. To serve, combine the tomatoes, onions, olives, feta and basil, then pour over dressing.
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