Baby Spinach Salad w/ Roasted Tomatoes & Basil Oil
This side dish is a delicious way to serve a tomato. It goes perfectly with a nice piece of prime rib or a vegetarian appetizer.
Ingredients
Roasted Tomatoes
- Roma Plum Tomatoes (quantity based on number of guests; really any tomato will work here)
- ¼ cup Olive Oil
- 2 cloves Minced Garlic
- 1 tbsp Salt
- ½ tsp Crushed Black Pepper
- ½ tbsp Sugar
Spinach
- Baby Spinach (quantity based on number of guests)
Basil Vinaigrette
- 1 bunch Basil
- 1 cup Olive Oil
- ½ cup Red Wine Vinegar
- 2 cloves Garlic
- 1 Small Shallot
- ¼ tbsp Salt
- ¼ tbsp Crushed Black Pepper
Instructions
Roasted Tomatoes
- Wash and cut Roma Plum Tomatoes in half.
- Toss tomatoes with Olive Oil, Garlic, Salt, Crushed Black Pepper and Sugar.
- Place tomatoes on parchment-lined sheet pan and roast in a 300℉ oven for 45-60 minutes.
Spinach
- Wash and dry Baby Spinach. Place on platter and top with Roasted Tomatoes and Basil Vinaigrette.
Basil Vinaigrette
- In a blender place Basil, Olive Oil, Red Wine Vinegar, Garlic, Shallot, Salt and Crushed Black Pepper and puree to a creamy dressing.
