Mediterranean Roasted Tomato Salad
Cherry tomatoes roasted with toasted cumin, garlic and thyme until they’re blistered and jammy, spooned over a bed of cold citrus yogurt. It’s the kind of dish that looks like it took way more effort than it actually did.
Toasting the cumin seeds first makes a real difference — don’t skip that step. And make sure you spread the yogurt out properly with a well in the middle before the tomatoes go on, otherwise all that good roasted oil just runs straight off the plate.
Serve it with warm toasted bread for scooping everything up. Works as a light lunch, a starter, or a side if you’re putting together a bigger Mediterranean-style spread.
Mediterranean Roasted Tomato Salad
TOMATO · SALAD · EASY
Simple Ingredients, Big Flavour
Roasting the tomatoes concentrates everything — they go sweeter, jammier and take on a bit of char that you just can't get from a raw salad. The toasted cumin ties it all together.
The citrus yogurt underneath isn't just for looks either. It cuts through the richness of the olive oil and roasted juices, and gives the whole dish a bit of tang and creaminess.
It's a great one for entertaining since most of it can be made ahead and just assembled at the last minute, and it looks a lot more impressive than the effort it actually takes.
Mediterranean Roasted Tomato Salad
Ingredients
- 400 g Cherry Tomatoes Whole
- 45 ml Olive Oil
- 3 g Cumin Seeds
- 2 g Brown Sugar
- 4 Garlic Cloves Thinly Sliced
- 4 Fresh Thyme
- 5 g Fresh Oregano
- 1 Lemon Zest & Juice
- 375 g Natural Greek Yogurt
- Salt & Pepper To Taste
- Fresh Mint Garnish
- Extra Virgin Olive Oil Drizzle
- Toasted Bread To Serve
Method
- Preheat oven to 190°C (375°F).
- Place a pan over medium-high heat, add the whole cumin seeds, and toast for 1½ to 2 minutes or until golden and cracking.
- Place the cherry tomatoes, toasted cumin, olive oil, brown sugar, garlic, thyme, picked oregano leaves and thinly sliced lemon zest into a bowl. Season to taste and mix to combine.
- Transfer the mix to a baking tray lined with parchment paper and roast in the preheated oven for 20-25 minutes or until lightly charred and soft, mixing halfway through.
- In the meantime, combine the Greek yogurt, lemon zest and seasoning to taste. Mix well and place in the fridge until ready to serve. (You can also add lemon juice to taste.)
- Remove the tomato mix from the oven and allow to rest for 5 minutes.
- Place the citrus yogurt mix into the centre of a plate or large bowl and evenly spread it out, creating a lip and well in the centre for the tomatoes to rest in. Spoon in the tomato mix evenly and add all the roasted ingredients.
- Garnish with the reserved whole oregano sprigs, mint leaves, extra virgin olive oil and seasoning to taste. Serve with toasted bread. Dig in.
