Mediterranean-Salad
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5 from 13 votes

Mediterranean Salad with Roasted Tomato Vinaigrette

This Mediterranean Salad with Roasted Tomato Vinaigrette is an incredibly healthy, flavorful meal!
Prep Time5 mins
Cook Time55 mins
Total Time1 hr
Course: Main Course, Salad
Cuisine: Mediterranean
Keyword: Mediterranean Salad
Servings: 2 servings
Calories: 433kcal
Author: Jennifer Farley

Ingredients

For the vinaigrette:

  • 1 (14.5 ounce) can whole peeled tomatoes
  • 1/4 cup extra virgin olive oil, more as needed
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon red wine vinegar
  • 2 tablespoons tomato juice
  • 1/4 teaspoon kosher salt
  • fresh ground black pepper

Salad:

  • 1 slice pita bread, sliced into wedges
  • 1/4 cup dried apricots
  • baby arugula
  • 1/4 cup pine nuts, toasted
  • 1/4 cup farro, cooked
  • 1/4 cup white beans, cooked
  • 2 tablespoons kalamata olives, sliced
  • 2 tablespoons fresh mint, chopped
  • 2 tablespoons feta cheese, crumbled

Instructions

  • Preheat the oven to 350 degrees F and line a baking sheet with aluminum foil. Drain whole peeled tomatoes, reserving 2 tablespoons of juice from the can. Slice the tomatoes in half lengthwise and gently squeeze out some of the juice and seeds. Place the tomatoes on the prepared baking sheet and lightly coat them with extra virgin olive oil. Roast for 45 minutes, stirring the tomatoes halfway through to prevent sticking.
  • In a blender, add the roasted tomatoes, 1/4 cup olive oil, balsamic vinegar, red wine vinegar, reserved tomato juice, sea salt and a few shakes of black pepper. Puree until smooth (note: the vinaigrette may separate with time so leave it in the blender and mix again right before serving).
  • Place the pita bread slices on a baking sheet and brush with a bit of olive oil. Sprinkle some salt on top and bake in a 350 degree F oven until crisp, approximately 10 minutes.
  • Reconstitute the apricots in hot water until they soften slightly, 5-10 minutes. Julienne the apricots into thin slices.
  • Spread a generous portion of baby arugula on 2 plates. Top with the apricots, pine nuts, farro, beans, olives, mint and feta cheese.
  • Drizzle roasted tomato vinaigrette on each salad before serving.

Notes

For additional protein, try adding some rotisserie chicken to the salad. If you'd like to cut a few calories from the salad dressing, decrease the olive oil and increase the tomato juice.

Nutrition

Calories: 433kcal | Carbohydrates: 26g | Protein: 7g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 15mg | Sodium: 617mg | Potassium: 471mg | Fiber: 4g | Sugar: 11g | Vitamin A: 970IU | Vitamin C: 4.3mg | Calcium: 121mg | Iron: 2.8mg