Warm Roasted Tomato and Rosemary Salad

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

A vibrant salad featuring roasted heirloom tomatoes and fresh rosemary, dressed in a simple balsamic glaze and served over mixed greens for a light, garden-fresh meal. This mediterranean-inspired salads ready in about 40 minutes pairs heirloom tomatoes, fresh rosemary, 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 280 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.

★ 4.4 (14 ratings) Prep: 15 min Cook: 25 min Serves 2 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). Toss 2 cups halved heirloom tomatoes with 2 tbsp extra virgin olive oil, 1 tbsp finely chopped fresh rosemary, 1/2 tsp sea salt, and 1/4 tsp freshly ground black pepper on a baking sheet.
  2. Step 2: Roast for 20-25 minutes until tomatoes are tender and slightly caramelized, stirring once halfway through.
  3. Step 3: While tomatoes roast, prepare balsamic glaze: in a small saucepan, combine 1 tbsp balsamic vinegar and simmer over medium-low heat for 5-7 minutes until reduced to 1 tsp and syrupy, stirring occasionally.
  4. Step 4: Toss 4 cups mixed salad greens in a large bowl. Top with roasted tomatoes and drizzle with reduced balsamic glaze. Serve immediately.

Frequently asked questions

How long does Warm Roasted Tomato and Rosemary 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 Warm Roasted Tomato and Rosemary 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 heirloom tomatoes from drying out.

Can I substitute ingredients in Warm Roasted Tomato and Rosemary 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 Warm Roasted Tomato and Rosemary 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 Warm Roasted Tomato and Rosemary 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.

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