On-the-vine campari tomatoes look like over-sized cherry tomatoes, and exude a similar, sweet, grassy flavor. Their sturdy texture make them a perfect candidate for roasting.
Roasted Tomato Salad With Polenta & Goat Cheese
| Serves 4 |
292 calories per serving
- 1 cup fine grain corn meal
- 4 cups water
- 1/2 teaspoon salt
- 2 1/2 ounces goat cheese crumbles (enough to make generous 1/2 cup)
- 1 sprig fresh basil
- 1 sprig fresh oregano
Roasted Tomato Salad
- 16 ounces campari tomatoes
- Olive oil spray
- 1/4 teaspoon dry basil
- Salt & fresh ground pepper to taste
- 1 tablespoon red wine vinegar
- 4 – 6 ounces ready-to-eat baby arugula
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- Small pinch of salt
- Fresh ground pepper to taste
Transfer the polenta onto a serving plate, followed by the goat cheese crumbles. Tear small pieces of the basil and oregano over the cheese.
Prepare the tomatoes and salad greens: Preheat the broiler. Slice the tomatoes in half horizontally (think equator) and arrange cut side up on a baking sheet lined with foil. Spritz with olive oil, then sprinkle with the dry basil, salt and pepper. Roast for five minutes as close to the broiler heat as possible. Remove and set aside.
In a small bowl or glass measuring cup, whisk together the dressing ingredients. In a salad bowl, toss the arugula with a light coating of the dressing.
Arrange the polenta, tomatoes and salad greens: Arrange the tomatoes on top of the polenta in an even layer. Drizzle the red wine vinegar over the tomatoes. To serve: Divide the salad greens among individual plates. Crown with scoops of the polenta and roasted tomatoes. Or, simply arrange the greens on top of the polenta. Serve with fresh ground pepper. Enjoy!