Salad with roasted cherry tomatoes

1 . Stage

Argentine chimichurri salsa contains a lot of red peppers, it should be very spicy. I don't know how hot the aji pepper used in Argentina is, I use cayenne to my taste. You can use less or more to your taste. Preparing the salsa. Chop the parsley and oregano finely. Chop the garlic and grind in a mortar. Pound the pepper. Mix all the ingredients for the salsa. You can add more oil. Salsa can be made in large enough quantities and stored in the refrigerator in a tightly closed jar. I have an 850-gram jar that lasts for a month.

2 . Stage

Let's start the salad. Wash the cherry tomatoes and put them in a baking dish. Drizzle liberally with olive oil and sprinkle with coarse salt.

3 . Stage

Bake in the oven for 35-40 minutes at 180 °. Do not pour out the juice of the tomatoes!

4 . Stage

While the tomatoes are roasting, slice the onions into feathers and put them in a bowl of cold water.

5 . Stage

Slice fresh tomatoes and place them in a salad bowl. Cream tomatoes are best for this, they are not too watery. Add the onions.

6 . Stage

For the salad dressing, mix the juice from the roasted tomatoes with a couple of tablespoons of chimichurri.

7 . Stage

Place the roasted cherry tomatoes in the same salad bowl. Add the dressing to the vegetables and mix gently.

8 . Stage

Add mozzarella cheese to taste.