Roast Tomato, Onion, Feta, Olive And Basil Salad

When I made the zucchini, haloumi and feta fritters recently I wanted a delicious salad to go with it.  I love roast tomatoes and often make a risotto with roasted cherry tomatoes, so I decided to try roast tomatoes (this time Roma tomatoes) in a salad.  The results were delicious.

I love how roasted tomatoes take on a juicy, sweet flavour that is so much more intense than an unroasted tomato.  The roasted onion takes on a sweetness too, and coupled with the fresh creamy danish feta and basil it’s a flavour extravaganza.


  • roma tomatoes (large, quartered)
  • purple onion (peeled and quartered)
  • 1 tbsp olive oil
  • 1 tsp sugar
  • pepper, salt
  • 30 grams Chalkidiki olives (green)
  • 50 grams feta (I prefer Danish Feta)
  • 1/2 cup basil leaves
  • 1 tbsp olive oil
  • 2 tsps white wine vinegar
  • 1/2 clove garlic (grated)


1. Preheat oven to 180 degrees.

2. Place roma tomatoes and onions on a baking tray (I line my baking trays with baking paper making clean up quick and easy). Drizzle with olive oil and sprinkle with salt and pepper to taste. Sprinkle the sugar over the tomatoes – this adds to their sweetness. Bake for 20 to 30 minutes (depending on the ripeness of the tomatoes).

3. Allow the tomatoes to cool before preparing the salad.

4. Add all of the ingredients for the dressing to a jug and whisk together until combined.

5. Combine the tomatoes, onions, olives and basil in a bowl.

6. Crumble over the feta.

7. Pour the dressing over the salad just before serving otherwise the basil will start to go slimy.

(Source with interventions:


Leave a Reply

Your email address will not be published. Required fields are marked *