Roasted tomato salad

A colorful and creative dinner or lunchtime salad.

This was interesting for me because I tend to slow-roast tomatoes while these are cooked faster at a much higher temperature – the result is fantastic, with the speck crispy and the tomatoes full and ready to burst with flavor (recipe adapted from Donna hay magazine).

You’ll need:

• 12 oz mixed small tomatoes, whole
• one 4 oz packaged of speck
• 8 sprigs thyme
• 2 springs rosemary
• 1 t lemon zest
• 3 T shaved parmesan
• olive oil
• 1 t red wine vinegar
• salt, pepper

1. I used a baking sheet with a silpat for this – preheat oven to 425F. Place the speck on the baking sheet (if it is cut very thinly, double up the pieces), drizzle with olive oil and bake for approximately 8 minutes until golden.

2. Add the tomatoes, herbs, and lemon zest. Sprinkle with salt and pepper. Roast for 10-15 minutes – you want the tomatoes to remain whole, but since they are all different sizes, the smaller ones may start to burst and that’s completely fine.

3. Serve on a large platter, mixing the speck, tomatoes, and herbs. Drizzle with vinegar and sprinkle with parmesan, serve warm.