Roasted Tomato Salad with Toasted Pecans & Ricotta Salata

| Linda

Roasted Tomato Salad with Toasted Pecans & Ricotta Salata

As today is the third Friday in Lent – for today’s meatless dish I’ve made a scrumptious Roasted Tomato Salad…The flavors of this salad combined with the Honey Dijon Vinaigrette is so good that I usually serve myself a second helping…and wish I could take even more!

Roasted Tomato Salad with Toasted Pecans & Ricotta Salata
3 large Roma tomatoes
1-2 tablespoons extra virgin olive oil
1 teaspoon dried thyme leaves
1/2 teaspoon salt
fresh ground pepper
Ricotta Salata sheep’s milk cheese
1/2 cup Pecans
6 cups Mixed Salad Greens

Honey-Dijon Vinaigrette
1 teaspoon honey
1 teaspoon Dijon mustard
1 teaspoon Balsamic vinegar
3 tablespoons extra virgin olive oil
dash salt & fresh ground pepper

Heat oven to 400 °F. Slice tomatoes into relatively thick rounds. Layer on a greased baking dish and brush with olive oil. Season with thyme, salt and pepper. Place tomatoes in heated oven. Roast 30 minutes. Meanwhile, dice Ricotta Salata cheese into cubes (~1/2 cup).

Toast the pecans: layer pecans in a small skillet and heat on high; tossing gently, heat until toasted.

Prepare the Honey Dijon Vinaigrette: In a small jar combine the honey, Dijon, balsamic vinegar, extra virgin olive oil, salt & pepper. Put a lid on the jar and shake vigorously.

To serve: Layer the mixed salad greens on salad plates. Top with roasted tomatoes, toasted pecans, diced Ricotta Salata and Honey Dijon Vinaigrette.

Roasted Tomato Salad with Toasted Pecans & Ricotta Salata

I’ve shared this recipe on Fiesta Friday and FoodieFriDiy, along with SaucySaturdays …go check it out and see some other great recipes and ideas!

Enjoy!

Linda~

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32 thoughts on “Roasted Tomato Salad with Toasted Pecans & Ricotta Salata”

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