Roasted balsamic tomato and olive salad recipe

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  • Vegetarian
serves: 6
Skill: easy
Cost: cheap

Nutrition per portion

Calories 127 kCal 6%
Fat 12g 17%
  -  Saturates 2g 10%
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  • 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


    • 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.

    • Remove from the oven and transfer to a serving dish with all the juices, then sprinkle over the olives and capers.

    Top tip for making Roasted balsamic tomato and olive salad

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

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