Roasting tomatoes helps to concentrate their flavour, while the addition of balsamic vinegar enhances their sweetness. This salad is great for summer when there is an abundance of tomatoes, but it can be made at any time of year. Just select the best fresh tomatoes available!
20 cherry or campari tomatoes, halfed
300g. green beans
6 tablespoons olive oil
2 tablespoons of apple vinegar
pinch of sugar
1 tablespoon of mustard
20 good quality black olives
200g fresh goat cheese
1 small red onion
Any kind of salad leaves
good pinch of kosher salt and fresh ground pepper
1. Preheat the oven to 325ºF (165ºC.). Cut the tomatoes in half horizontally. Bake for one hour
2. Boil green beans for 3 minutes. Let them dry.
3. Mix together oil, vinegar, sugar and mustard.
4. Mix tomatoes with dressing, add olives, goat cheese, red onions and salad leaves. Can add baked ciabatta. Enjoy!