Olive and Oven-Dried Tomato Salad

 

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• Cooking and Prep: 3.5 h
• Serves: 6
• Contains:

This salad is for you, gourmet cooks! The textures and flavors blend together in one delicious bite. I once served this to my grandmother, among several other delicious dishes, and this is the recipe she requested afterward.

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Ingredients (14)

Salad

• 1 bag mixed salad greens or romaine lettuce

• 1/3 cup Gefen Green Pitted Olives, whole or sliced

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  Gefen Olives

• 4 plum tomatoes, sliced and oven-dried (recipe below), or 1/4 cup sun-dried tomatoes

• roasted salted sunflower seeds

• roasted salted cashew nuts

Dressing

• 1/4 cup canola oil

• 1/4 cup Bartenura Olive Oil

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  Bartenura Olive Oil

• 1/4 cup Kedem White Wine Vinegar

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  Kedem White Wine Vinegar

• 1/4 teaspoon garlic

• 1/4 teaspoon thyme

• 1/4 teaspoon basil

• 1/4 teaspoon salt

• 1/8 teaspoon pepper

• 1 heaping teaspoon Gefen Honey

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  Gefen Pure Honey

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Start Cooking

Salad

1. Whisk together dressing ingredients. Combine salad ingredients and pour dressing on top.

Oven-Dried Tomatoes

1. Preheat oven to 250°F (110°C).

2. Slice 4 plum tomatoes in quarters and place on a baking sheet lined with parchment paper. Drizzle with olive oil and kosher salt and allow to roast for three and a half hours, checking occasionally that they are not browning.