Ingredients for - Salad with roasted cherry tomatoes
How to cook deliciously - 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.
