Sarasota's Roasted Tomato Onion and Mushroom Salad

Bursting with rich, roasted flavors, Sarasota’s Roasted Tomato Onion and Mushroom Salad is a vibrant and hearty dish that elevates any meal. Loaded with caramelized cherry tomatoes, tender cremini mushrooms, and sweet red onions, this salad is infused with the earthy aroma of fresh thyme and a splash of balsamic vinegar. Served atop a peppery bed of baby arugula and sprinkled with tangy crumbled feta cheese, it’s finished with a drizzle of olive oil and a squeeze of fresh lemon juice for a perfect balance of flavors. This quick and easy recipe, ready in just 40 minutes, makes an excellent side dish or light main course, perfect for any occasion. Whether served warm or at room temperature, it’s a crowd-pleasing, wholesome way to enjoy the best of roasted vegetables!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 cups Cherry tomatoes
• 1 large Red onion
• 8 ounces Cremini mushrooms
• 3 tablespoons Olive oil
• 2 tablespoons Balsamic vinegar
• 3 cloves Garlic
• 2 teaspoons Fresh thyme
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper
• 4 cups Baby arugula
• 0.5 cups Feta cheese
• 1 tablespoon Lemon juice

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Wash the cherry tomatoes and pat them dry. Slice the red onion into thin wedges and clean the cremini mushrooms, halving any that are particularly large.

Step 3

Peel and mince the garlic cloves.

Step 4

In a large mixing bowl, combine the cherry tomatoes, onion wedges, and mushrooms. Drizzle with 2 tablespoons of olive oil and balsamic vinegar. Add the minced garlic, fresh thyme, salt, and black pepper. Toss until the vegetables are evenly coated.

Step 5

Spread the vegetable mixture out on a large baking sheet in a single layer.

Step 6

Roast in the oven for 20-25 minutes, stirring once halfway through cooking. The tomatoes should blister, the onions should caramelize, and the mushrooms should soften.

Step 7

While the vegetables are roasting, prepare the salad base. Place the baby arugula in a large serving bowl.

Step 8

Once the vegetables are roasted, let them cool slightly for 5 minutes. Add them to the bed of arugula.

Step 9

Crumble the feta cheese over the top of the salad.

Step 10

Drizzle the remaining 1 tablespoon of olive oil and 1 tablespoon of lemon juice over the salad. Toss gently to combine.

Step 11

Serve warm or at room temperature and enjoy!

Nutrition Facts

Serving size	(959.0g)

Amount per serving	% Daily Value*
Calories	813.9

Total Fat 60.5g	0%
Saturated Fat 16.8g	0%
Polyunsaturated Fat 4.4g
Cholesterol 66.8mg	0%
Sodium 2110.0mg	0%
Total Carbohydrate 49.4g	0%
Dietary Fiber 10.6g	0%
Total Sugars 26.2g
Protein 24.3g	0%

Vitamin D 27.9IU	0%
Calcium 690.3mg	0%
Iron 5.5mg	0%
Potassium 2516.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.9%

Protein: 11.6%

Carbs: 23.5%