Roasted Tomato Salad

For the roast tomatoes:

400g mixed cherry tomatoes, halved

Pinch chilli flakes

4 sprigs thyme

Salt and pepper


For the croutons:

½ ciabatta loaf, torn into chunks

2 Tbs olive oil

Salt and Pepper


For the salad:

1 red onion, sliced

1 tsp finely grated garlic

2 Tbs red wine vinegar

1 tsp sugar

1 cucumber, peeled and deseeded

15g fresh basil

15g parsley leaves

4 Tbs olive oil


Preheat the oven to 180C

Place the tomatoes into an oven dish, drizzle with olive oil season with chilli flakes, thyme, salt and pepper then roast for 25 minutes until the tomatoes begin to soften.

Place the bread chunks onto a tray, drizzle with oil and season with salt and pepper then roast until the bread is golden and toasted.

Place the sliced onion and garlic into a bowl, the add the vinegar, a pinch of salt and sugar, then set aside.

In a large bowl, toss together the roast tomatoes, croutons, sliced cucumber, basil and parsley.

Mix 4 Tbs olive oil to the onion mixture, then drizzle over the salad and toss well to dress. Serve immediately.