Fetta, Roast Tomato and Basil Salad

Serves 1 (as a light meal)

  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon dried oregano
  • 5 cherry tomatoes, on the vine
  • 50g fetta
  • 5 basil leaves
  • salt and pepper to taste
  1. Preheat oven to 240°C. In a small bowl, mix together olive oil, balsamic vinegar and dried oregano.
  2. Brush tomatoes with this dressing very generously, place on a baking tray and cook for 5 to 7 minutes or until soft.
  3. Slice fetta and arrange on a plate, lay on the tomatoes and garnish with basil. Splash with the olive oil and balsamic from the roasting tray. Season to taste.

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Mon Oct 31, 2016 at 7:08 AM


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