Oven Roasted Tomato and Spinach Salad

Oven Roasted Tomato and Spinach Salad

This Oven Roasted Tomato and Spinach Salad recipe has the flavors and colors of Italy!  Serve al fresco with a full bodied red.

Ingredients

• 4 Cups Fresh Baby Spinach
• 9 – 11 Campari Tomatoes
• 1/4 Cup Port Wine
• 5 ounces Fresh Mozzarella
• 1 Teaspoon Lime Juice (fresh or otherwise)
• 3 Teaspoon Extra Virgin Olive Oil
• 5 Large Basil Leaves

Instructions

1. Preheat oven to 375 degrees F
2. Cut tomatoes lengthwise into 1/4″ thick slices (not into wedges)
3. Toss tomatoes in a bowl with the wine, allowing to soak for 3-5 minutes.  In the interim prepare a baking sheet with aluminum foil and drizzle with 2 teaspoons of extra virgin olive oil (or spray with cooking spray)
4. Pour tomatoes and wine out onto baking sheet, arranging into a single layer and bake for 25 to 30 minutes.
5. After baking allow tomatoes to cool to room temperature.  Pour baby spinach into a bowl.  Toss first with lime juice (this step is important, if the spinach leaves are not tossed with the lime juice first they will not hold the flavor).  Then, toss with 1 teaspoon of extra virgin olive oil.
6. Chop mozzarella into bite size pieces.  Chiffonade basil leaves (stack leaves, roll lengthwise tightly, then cut into thin strands, cutting from tip to stem)
7. Combine tomatoes, mozzarella and basil leaves with the lightly dressed spinach leaves, tossing lightly.  Salt and pepper to taste.
8. Serve the Oven Roasted Tomato and Spinach Salad chilled or at room temperature.  Buon Appetito!