Roasted Tomato Salad with Arugula Chimichurri

Inspired by one of my favorites sauces, the chimichurri. This salad works great for meal prep or to make it ahead when you have guests. Instead of using parsley as the traditional chimichurri I used arugula. This recipe works great when your arugula it’s about to get too ugly for a salad and you don’t want to make arugula pesto. I eyeballed this recipe, so add the rest of the ingredients in small amounts and try your dressing before adding more.

Ingredients:

Arugula

Grape tomatoes

Extra virgin olive oil

Red wine vinegar

Fresh or dried oregano

Chopped fresh garlic or if you are out, garlic powder works too.

Salt and pepper

Directions:

1. Prepare a baking sheet with parchment paper

2. Palace the tomatoes on the prepared baking sheet and add olive oil salt and pepper

3. Roast the tomatoes at 400 or broil until they have a nice color, this is going to take around 5 mins

4. When the tomatoes are done, let it to cool down

5. While the tomatoes are roasting chop the arugula, and place in a bowl

6. Add some extra virgin olive oil, salt, pepper, oregano, garlic, red wine vinegar to the arugula

7. Mix, try and fix to your taste

8. Add the tomatoes to the arugula chimi

9. Mix

10. Try, fix and serve

11. Buen provecho