Tomato and Olive Salad with Roasted Onions and Thyme
This is a salad with just few ingredients, achieving maximum effort with minimum effort.
Author: Amanda Lawson
3punnetsmixed baby tomatoes
1cuppitted kalamta olives
chilli flakesas much or as little as you like
flaked sea salt ansd cracked black pepper
Preheat the oven to 180°C (160°C fan-forced). Line a small baking dish with baking paper.
Cut the red onion into quarters. Leave the skins and ends on. The skins are easy to peel off once cooked, and leaving their tops and tails on ensures that the onion segments don't fall apart.
Place the onion quarters all together, keeping them fairly tightly packed. Drizzle with a little olive oil, add a little salt, cover in aluminium foil. Cook for about 40 minutes until the onions are soft. Remove them from the oven and cool. When they're cool enough to handle, peel off the outer skins of the onions.
While the onions are cooking, wash and halve the baby tomatoes. Place them in a serving bowl and sprinkle with a little salt.
Add the drained olives, thyme leaves and chilli flakes, then toss in the cooled onion quarters.
Drizzle a litte olive oil and balsamic vinegar over the top. The flavours are pretty strong, so you may not need any additional seasoning.
The onions can be cooked a day ahead and brought to room temperature before making the salad. The salad is best made just before serving.