Roasted balsamic tomato and olive salad

(9 ratings)

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Essentials magazine, roasted balsamic tomato and olive salad
Essentials magazine, roasted balsamic tomato and olive salad
  • Serves: 6

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Essentials recipe Triple tested: Juicy balsamic tomatoes is a great dish for August when British tomatoes are at their best. Brought to you by Essentials magazine


  • 500g medium vine tomatoes (on the vine to roast)
  • 1/2 red onion, finely sliced
  • 3 sprigs thyme
  • 1tbsp balsamic vinegar
  • 3tbsp olive oil
  • 330g jar pitted Kalamata olives, drained and halved
  • 2tbsp capers in brine, drained and well rinsed

These tomatoes are really tasty cold - add to cooked Puy lentils with crumbled goats’ cheese for a light lunch.


  1. Heat the oven to Mark 6/200°C. Arrange the vine tomatoes in a large roasting tin. Scatter over the sliced onion and thyme, drizzle over the balsamic vinegar and oliveoil and season well with salt and black pepper. Roast for 15-20 mins.
  2. Remove from the oven and transfer to a serving dish with all the juices, then sprinkle over the olives and capers.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 127(kcal)
  • Fat 12.0g
  • Saturates 2.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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