Another for my ‘Summer Salad Series’ and once again inspired by my mama!! She makes the most incredible salads when we go on holiday and I just had to recreate some to share with you. The incredible flavour that comes from slow roasted tomatoes brings so much more depth to a standard salad… I love it!

This recipe is also vegetarian and vegan! But you can add in anything that takes your fancy, I have found this salad goes well with lamb kebabs or feta cheese.

I made a dark french dressing to go alongside and the sweet flavour worked perfectly.



  • Asparagus
  • Green Beans
  • Large Tomatoes
  • Spinach Leaves
  • Pine Nuts
  • Olive Oil

For The Dressing

  • 1 tsp French Mustard
  • 1 tsp Brown Sugar
  • 2 tsps Balsamic Vinegar
  • 1 tsp Olive Oil


  1. Preheat the oven to a low heat, approx 140C / Gas Mark 1
  2. Place the tomatoes (sliced in half) facing up in a roasting tray with olive oil, salt and pepper.
  3. Leave them to roast for 2-3 hours. The longer the better!
  4. Cook your green beans and asparagus as per packet instructions, but don’t let them get too soft – you want them with a slight bite.
  5. Blanch (place in ice cold water) the asparagus and green beans to keep their colour whilst cooling.
  6. Once cooled mix with the spinach leaves and place the roast tomatoes on the top, and sprinkle with a handful of pine nuts.
  7. Mix all the dressing ingredients together well and drizzle over the salad.
  8. Enjoy!


I hope you love this recipe as much as I do!

If you haven’t seen my other ‘Summer Salad Series’ recipes, you can take a look, here:




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