Ingredients with Measurements:
- 2 cups cherry tomatoes, halved
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup pecorino cheese, shaved
- 1/4 cup fresh basil leaves, torn
- 2 tablespoons balsamic vinegar
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Line a baking sheet with parchment paper.
3. In a bowl, toss the cherry tomatoes with olive oil, salt, and black pepper.
4. Spread the tomatoes on the prepared baking sheet.
5. Roast the tomatoes for 15-20 minutes or until they are tender and slightly charred.
6. Remove the baking sheet from the oven and let the tomatoes cool for 5 minutes.
7. In a large bowl, combine the roasted tomatoes, pecorino cheese, and basil leaves.
8. Drizzle the balsamic vinegar over the salad and toss gently to combine.
9. Serve the salad immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 15-20 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 210
- Fat: 18g
- Carbohydrates: 6g
- Protein: 7g
- Fiber: 1g
- Sugar: 4g
Substitutions for ingredients:
- Cherry tomatoes can be substituted with grape tomatoes or diced Roma tomatoes.
- Pecorino cheese can be substituted with Parmesan cheese or goat cheese.
- Fresh basil leaves can be substituted with fresh parsley or cilantro.
Variations:
- Add sliced red onion or diced avocado to the salad.
- Use different types of cheese, such as feta or blue cheese.
- Add toasted pine nuts or walnuts for crunch.
Tips and tricks:
- Use a sharp knife or vegetable peeler to shave the cheese.
- Make sure the tomatoes are evenly coated with olive oil and seasoning before roasting.
- Let the tomatoes cool for a few minutes before adding the cheese and basil to prevent the cheese from melting.
Storage instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad on a large platter or individual plates.
- Garnish with additional fresh basil leaves or a drizzle of olive oil.
Garnishes:
- Fresh basil leaves
- Drizzle of olive oil
Pairings:
- This salad pairs well with grilled chicken or fish.
Suggested side dishes:
- Garlic bread
- Grilled vegetables
Troubleshooting advice:
- If the tomatoes are not tender enough after roasting, return them to the oven for an additional 5-10 minutes.
Food safety advice:
- Make sure to wash the cherry tomatoes before using them in the recipe.
- Store any leftover salad in the refrigerator and discard after 2 days.
Food history:
- Pecorino cheese is a hard, salty Italian cheese made from sheep's milk.
Flavor profiles:
- This salad has a sweet and tangy flavor from the roasted tomatoes and balsamic vinegar, and a salty flavor from the pecorino cheese.
Serving suggestions:
- Serve this salad as a light lunch or as a side dish for dinner.
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Region: Italian