Warm Salad Of Roast Tomatoes, Figs And Feta With Tarragon
Warm Salad Of Roast Tomatoes, Figs And Feta With Tarragon
You could replace half the tomatoes with a handful of mixed cherry tomatoes to add extra color and variety to this lovely salad. — Faith Mason, author of Sheet Pan Magic
Servings
5
Ingredients
- 6 medium tomatoes
- 6 fresh figs, stalks trimmed off and halved
- 8 3/4 ounce feta cheese, broken into large chunks
- 8 3/4 ounce sourdough bread, torn into chunks
- 3 tarragon stalks, leaves removed
- extra virgin olive oil, for drizzling
- sea salt flakes and freshly ground black pepper
- squeeze of lemon, to serve
Directions
- Preheat the oven to 350ºF.
- Cut half the tomatoes in half and the remainder into quarters, and place in a 8 x 12 x 2-in sheet pan. Add the figs, feta, bread and tarragon, drizzle generously with olive oil and season with salt and pepper. Gently tumble everything together.
- Roast for 25 minutes, shaking the pan occasionally, until the tomatoes and figs have collapsed down a little and released some of their juices, and the feta is golden at the edges.
- Serve warm with a squeeze of lemon and more salt and pepper if needed.
- Recipes excerpted with permission from Sheet Pan Magic by Sue Quinn, (Quadrille, October 2017)