Past Posts and Recipes
A girl and her grill appetizer apple apples arugula Asian autumn banana banana bread bang bang shrimp basil BBQ beans berries biscuit biscuits blackberries blondies blue cheese blueberries bobby flay braising bread brownies brunch butter buttercream cabbage cake candy carrots cheese chicken chili Chinese chipotle chocolate chowder christmas cinnamon clafouti clams coconut colorful cookie cookies corn corned beef crab crack pie cranberry cream cream cheese crepe cupcakes curry custard daring bakers delish dessert dinner dipping sauce disaster dreamy easy eeasy essay fiddly fish flank steak flavor fluffy friday routines garlic GBBS glaze gorgonzola grape tomatoes grapes Great British Baking Show green bean casserole grilling grits grouper ham hilton head hilton head monthly hoisin honey hot italian market lemon lentils light lime buffalo low country shrimp lowcountry lowcountry shrimp lunch mac and cheese marinade Marrakech marsala marshmallow mascarpone meal in a bowl meringue mexican noodles nuts oatmeal onions orange oriental oysters pancakes pancetta panko pasta pastry peanut sauce pecans pesto pie pork pound cake pralines pudding puff pastry pumpkin quiche quick ragu raisins ribs risotto risotto truffles roquette salad salads salsa sauces sauerkraut sesame short ribs shortbread shrimp sides sliders slow cooking souffle sour cream southwestern soy stir fry stir-fry strawberries summer sweet tacos take-out tartlet tasty Thai thyme tiramisu tomatoes tons of flavor tricky valentines day vanilla waldorf walnuts whiskey whole wheat wings winner yeast yummy Zara's Kitchen
Search It's All Delicious
Right here you can...
Subscribe to It's All Delicious here...

    

Entries in grape tomatoes (1)

Wednesday
May132009

Roasted Grape Tomato and Roquette (Arugula) Salad with Gorgonzola Cheese

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

Ingredients

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.