Roasted Mixed Tomato and Basil Salad
A vibrant spring salad featuring sun-ripened tomatoes roasted until caramelized, tossed with fresh basil and mixed greens in a simple balsamic vinaigrette. This mediterranean-inspired salads ready in about 30 minutes pairs halved cherry tomatoes, halved grape tomatoes, extra-virgin olive oil 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 250 calories and feeds 2, 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.
Ingredients
- 2 cups, halved cherry tomatoes
- 1 cup, halved grape tomatoes
- 2 tbsp extra-virgin olive oil
- 1 tbsp balsamic vinegar
- 1/2 tsp honey
- 1 cup (arugula, spinach, and lettuce) mixed greens
- 1/4 cup, thinly sliced fresh basil
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss 2 cups cherry tomatoes (halved) and 1 cup grape tomatoes (halved) with 1 tbsp extra-virgin olive oil and 1/2 tsp salt, then spread in a single layer on a baking sheet. Roast for 15 minutes until tomatoes are slightly shriveled and edges are golden.
- Step 2: While tomatoes roast, whisk together 1 tbsp balsamic vinegar, 1/2 tsp honey, and 1 tbsp extra-virgin olive oil in a small bowl until emulsified. Season with freshly ground black pepper to taste.
- Step 3: Remove tomatoes from oven and let cool for 5 minutes. Toss with 1 cup mixed greens and 1/4 cup fresh basil (thinly sliced) in a large bowl. Drizzle with vinaigrette and toss gently until evenly coated. Season with salt and pepper to taste.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Roasted Mixed Tomato and Basil Salad take to make?
Total time is about 30 minutes (15 min prep + 15 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 Roasted Mixed Tomato and Basil 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 halved cherry tomatoes from drying out.
Can I substitute ingredients in Roasted Mixed Tomato and Basil 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 Roasted Mixed Tomato and Basil Salad for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.
What goes well with Roasted Mixed Tomato and Basil Salad?
Mediterranean salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
