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Summer Salad with Homemade Semi-dried Tomatoes

July 28th, 2014

Summer Salad with Homemade Semi-dried Tomatoes

The salad is based on a recipe which we had in our box last week. I added the semi-dried tomatoes and a few other ingredients on order to make this the ultimate summer experience!

This tomatoes require alot of time in the oven, but is easy to make and you will love the sweet taste of the semi-dried tomatoes!

The recipe calls for Roma cherry tomatoes which are elongated. These are the best tomatoes to make this recipe with. They are only in season for a short period of time, so make sure you don't wait too long to try this at home!


For the semi-dries cherry tomatoes:

500g of Roma cherry tomatoes
1 tbsp. Dried Provence herbs
1 large tbsp. Honey
Salt & pepper

For the salad:

1/2 Lettuce
2-3 Carrots
1/2 Cucumber
1 Yellow bell pepper
1 Handful of your favourite pitted olives
1 Handful of homemade semi-dried tomatoes
1/2 Firm goats cheese in oil (like the one from Baltes)
30g Cedar nuts or other favourite nuts

For the dressing:

20g of Parsley (Flat or normal)
5-8 tbsp. Olive oil
1 tbsp. Honey
Optional: 1 tbsp. Yoghurt or sour cream


How to do:

Semi-dried Tomatoes:

  1. Heat the oven to 110c convection heat
  2. Halve all the tomatoes lengthwise and place on a lined baking tray.
  3. Dissovle the honey in 1-2 tbsp. of boiling water and pour over the cherry tomatoes. Sprinkle with dried herbs, salt and pepper.
  4. Combine the ingredients well with your hands and place all tomatoes cut side up in a single layer on the lined baking tray.
  5. Dry the tomatoes in the oven for 4-5 hours depending on how chewy you want them to be. The longer they are in the oven, the drier they become. You can also do this 8 hours overnight by setting the temperature to 70-80c instead.
  6. Let the tomatoes cool down and use in salads or on their own as an aperitif!
  7. Caution: These tomatoes disappear really fast! I recommend making a double portion or more!


  1. Cut the carrots, cucumber and bell pepper into thin strips with a vegetable peeler and add to a nice salad bowl.
  2. Fry the cedar nuts on a dry pan until golden. Slice the washed lettuce. Halve the olives. Add all the ingredients to the bowl and add the crumbled goats cheese and semi-dried tomates.
  3. For the dressing: Put all the ingredients in a small bowl and blend until smooth with a hendheld blender.
  4. Pour the dressing over the salad and enjoy.