Garden-Roasted Heirloom Tomato and Herb Salad

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 salad recipe (vegetarian), ready in about 40 minutes, pairs heirloom tomatoes, extra virgin olive oil, 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

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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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