Garden-Roasted Heirloom Tomato and Herb Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant salad featuring caramelized heirloom tomatoes and fresh garden herbs, dressed in a bright lemon vinaigrette for a perfect summer meal. This mediterranean-inspired salads (vegetarian) ready in about 40 minutes pairs grams heirloom tomatoes, tablespoons extra virgin olive oil, teaspoon dried thyme into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F (200°C). In a medium bowl, combine 300 grams heirloom tomatoes, 2 tablespoons extra virgin olive oil, 1 teaspoon dried thyme, 1/2 teaspoon sea salt, and 1/4 teaspoon freshly ground black pepper; toss to coat evenly. Spread on a baking sheet and roast for 20-25 minutes until tomatoes are tender and edges are golden.
  2. Step 2: While tomatoes roast, prepare dressing: in a small bowl, whisk together 2 tablespoons red wine vinegar, 1/4 cup extra virgin olive oil, 1 teaspoon Dijon mustard, and 1 minced garlic clove until emulsified.
  3. Step 3: Transfer roasted tomatoes to a large bowl. Add 1/4 cup fresh basil and 50 grams feta cheese. Drizzle with dressing and gently toss until evenly coated.

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Frequently asked questions

How long does Garden-Roasted Heirloom Tomato and Herb Salad take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Garden-Roasted Heirloom Tomato and Herb Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep grams heirloom tomatoes from drying out.

Can I substitute ingredients in Garden-Roasted Heirloom Tomato and Herb Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Garden-Roasted Heirloom Tomato and Herb Salad for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Garden-Roasted Heirloom Tomato and Herb Salad vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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