Making a salad to serve alongside your main entree at dinner is so easy. Like a sandwich, a salad can come in endless combinations!. You don’t have to make a huge serving bowl of a salad; you can make a salad a bowl at a time. This Hot Tomato Salad only takes a little preparation, but it is minimal. It was the perfect addition to a grilled steak and mashed cauliflower. A salad by the bowl only needs some general guidelines because you can add as much or as little of an item as you want.
Ingredients
Spring Mix lettuce blend
2 Roma tomatoes, cu in half
Italian seasoning
Salt and pepper
1/2 red onion, chopped or sliced
Pecans, rough chopped
Feta cheese
Favorite salad dressing
Instructions
- Roast the tomato halves. Preheat the broiler to 425 degrees. Place the 4 tomato halves on a sheet pan and drizzle with olive oil. Season with a sprinkling of Italian seasoning, salt and pepper. Place tomatoes in the oven and broil until charred. Check on the tomatoes in 5-minute increments. When the tomatoes are done, remove them from the oven and allow them to cool slightly.
- Prepare the salad. In two separate salad bowls, arrange a couple of handfuls of the Spring Mix in each bowl. Add the red onion and pecans. Place two tomato halves on top of the lettuce. Top with feta cheese and your favorite dressing.
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