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Categories:Viewed: 16 - Published at: 9 years ago
Ingredients
- 9 ounces cherry tomatoes vine-ripened, snipped into 4 small bunches
- 6 tablespoons olive oil
- 2 tablespoons sugar
- 1/3 cup balsamic vinegar
- 2 cloves garlic thinly sliced
- 2 stems rosemary
- 1 tablespoon grated lemon peel finely
- 2 tablespoons lemon juice
- 4 ounces sliced black olives drained and chopped
- 2 tablespoons capers drained
- 7 ounces feta thickly sliced
- arugula leaves Baby, to serve
Method
- Preheat the oven to 300°F. Place tomatoes in a roasting pan. Mix 3 tbsp of the oil with sugar, vinegar and garlic in a small bowl. Drizzle on the tomatoes. Top with rosemary. Roast 20 mins or until tomatoes split.
- Mix remaining 3 tbsp oil with lemon peel and juice, olives and capers in a large bowl. Stir in 1/2 cup of the tomato juices from pan. Season with salt and pepper.
- To serve, place feta and arugula on serving plates. Top with tomatoes. Drizzle with dressing.
