Roasted Green Tomato & Feta Salad

"This is a way to use some of those tomatoes that will not be able to ripen on the vine before the end of the season. Serve with a crusty bread or pita wedges."
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Ready In:




  • Preheat the oven to 500F degrees.
  • On a lightly oiled baking sheet, spread out the tomatoes and onions.
  • Sprinkle on the garlic, salt, and 1 Tbs of the basil.
  • Drizzle on the olive oil and turn the vegetables to coat evenly.
  • Bake for 15-30 minutes turning once or twice until tender and quite browned on the edges.
  • Be careful not to burn the vegies Meanwhile, combine the feta, mint, lemon juice, olive oil and remaining 3 Tbs of basil in a small bowl and set aside When the vegies are browned, remove them from the oven, add salt and pepper to taste, mound them in the center of a platter or shallow serving bowl, and surround them with a ring of the feta mixture.
  • Top with sliced pimiento or roasted red pepper strips and scatter on a few basil leaves and olives Serve warm or at room temperature.

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  1. This was pretty good. It was a little tangy -- next time I'll pick tomatoes that are a little closer to ripe. Definitely a conversation starter, though.


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