Roasted Tomato and Olive Mediterranean Salad

As summer turns to fall, I find myself wanting roasted things—Roasted Adobo Chicken, Roasted Root Vegetables, etc. But, as is usual for the Mid-Atlantic region, we still have warm and humid days occurring regularly. So, cold salads still hold their appeal for me.

This recipe takes deliciously roasted tomatoes and olives and blends them, chilled, with refreshing cucumber and artichoke. It seemed only natural to take a mediterranean turn, and somehow it feels like the perfect late-summer/early-autumn side dish. We hope you enjoy it!

Ingredients
1 lb grape tomatoes, halved lengthwise
1 C kalamata olives
1 C large Spanish/Queen olives stuffed with minced pimento
2 Tbsp extra virgin olive oil
1/2 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp sea salt
1/4 tsp black pepper
1 C diced cucumber
1 C artichoke quarters
Fresh lemon juice for garnish

Method

Preheat oven to 400° F. Mix tomatoes, olives, and seasoning with olive oil and seasonings in a medium bowl.

Spread mixture evenly over a baking sheet lined with parchment paper. Roast for 20 minutes. Then cool completely in the refrigerator (about 1 hour).

Combine roasted tomato and olives to a medium bowl with cucumber and artichokes.

Sprinkle with lemon juice and toss just before serving.

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