This is a lovely little salad that hits all the senses. Roasting the sweet baby grape tomatoes makes them even sweeter. You get a peppery flavor of the roquette, which is delicious this time of year. Saltiness from the Kalamata olives, tanginess from Spanish onions and slight sharpness from the Gorgonzola cheese. You don’t even need dressing with the juices from the tomatoes and vinegar from the onions. It creates its own oil and vinegar dressing as it is. Plus this salad already hits all the taste buds like I said. This is a true case of less is more.
Makes 2 side salads
1 pint grape tomatoes
6-10 thin slices of “pickled” Spanish onions (see notes below)
2 cups roquette (arugula) leaves
1/8 cup Gorgonzola cheese, crumbled
1/8-cup Kalamata olives, pitted
Olive oil for roasting
Salt and pepper
Preheat oven to 450°F. Toss the tomatoes in olive oil, season with a little salt and pepper and roast tomatoes in an oven proof dish for 15minutes or until they begin to collapse. Let cool.
Arrange roquette in center of plates. Top roquette with a few slices of onion, spoon some tomatoes and their juices on top. Finish off with olives and crumbled blue cheese. Add a little more oil and vinegar if you like.
It’s All Delicious Notes: Thinly slice a Spanish onion and let sit in white vinegar for a while to “pickle” it. I usually have a little container of these in the fridge to throw in salads when I feel like it.
Also the measurements and quantities are just a guideline and should be adjusted to suit your own tastes.