I'm going to be away next week, and I'm working on using up the fresh food so none of it goes to waste. I had some little orange tomatoes, one ear of fresh corn, and half a green pepper in the crisper along with half a container of organic salad greens. I was going back and forth between roasting the vegetables and putting them on flatbread or making my favorite go-to salad with blue cheese and cranberries with the greens.
Then I thought, "Why don't I make a salad topped with roasted vegetables?" I know that's been done, but I've never done it before — so I did. What I ended up with was a salad that had a little bit of almost everything — sweet from the roasted corn, bitter from the lettuces, saltiness from some grated cheese and savory from the dijon dressing I drizzled on top. It was a great combination that made for a satisfying light meal that paired nicely with a glass of dry rose wine.
Prep time: 5 minutes
Cook time: 25 minutes
Total time: 35 minutes
Yield: 2 salads
Roasted Corn and Tomato on a Bed of Greens
- Fresh corn cut from one ear of corn on the cob
- 6 cherry tomatoes, cut in half
- 1/2 bell pepper, cut into 1/2-inch pieces
- 1 tsp olive oil
- 1 1/2 cups of salad greens (I used Earthbound Farm's Half & Half)
- Grana Padano cheese shavings (or another hard, salty cheese like Parmesan)
- Dijon vinaigrette
- Preheat oven to 400 degrees F
- Mix corn, tomatoes and bell pepper in a bowl with olive oil and a pinch of salt.
- Spread vegetables out on a roasting pan.
- Roast in the oven for 25 minutes, stirring occasionally.
- Remove from oven and allow to cool for about 10 minutes.
- Arrange salad greens on a plate, top with roasted vegetables. Shave some Grana Padano cheese on top.
- Drizzle with Dijon vinaigrette.
- Any combination of roasted summer vegetables, as long as you have some that end up sweet like corn or red bell pepper, would probably work on top of this salad.
- The Grana Padana was nice with this, but I also could see a tangy goat cheese working on this, too.
- I used this Mustard Vinaigrette recipe from the New York Times.
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