Roasted Tomato Salad with Arugula Chimichurri
Inspired by one of my favorites sauces, the chimichurri. This salad works great for meal prep or to make it ahead when you have guests. Instead of using parsley as the traditional chimichurri I used arugula. This recipe works great when your arugula it’s about to get too ugly for a salad and you don’t want to make arugula pesto. I eyeballed this recipe, so add the rest of the ingredients in small amounts and try your dressing before adding more.
Extra virgin olive oil
Red wine vinegar
Fresh or dried oregano
Chopped fresh garlic or if you are out, garlic powder works too.
Salt and pepper
Prepare a baking sheet with parchment paper
Palace the tomatoes on the prepared baking sheet and add olive oil salt and pepper
Roast the tomatoes at 400 or broil until they have a nice color, this is going to take around 5 mins
When the tomatoes are done, let it to cool down
While the tomatoes are roasting chop the arugula, and place in a bowl
Add some extra virgin olive oil, salt, pepper, oregano, garlic, red wine vinegar to the arugula
Mix, try and fix to your taste
Add the tomatoes to the arugula chimi
Try, fix and serve