Greek Roasted Tomato Salad

Greek Roasted Tomato Salad

  • Prep Time 15 minutes
  • Cook Time 20 minutes

Ingredients   Serving Size: 4

  • 1/2 cup Wish-Bone® Italian Dressing, divided
  • 2 pints grape tomatoes, about 4 cups
  • 4 cups Birds Eye® Broccoli Florets, blanched*
  • 1/2 cup thinly sliced red onion
  • 8 cups baby spinach leaves
  • 12 ounces chick peas or garbanzos [or garbanzos]
  • 2 ounces crumbled feta cheese
  • 1/2 cup Kalamata olives, sliced, (optional)


  1. Preheat oven to 400°. Line jelly-roll pan with aluminum foil. Combine 2 tablespoons Wish-Bone® Italian Dressing with tomatoes in pan; shake to coat. Roast 15 minutes or until tomatoes are tender and just beginning to burst.
  2. Meanwhile, combine broccoli, onion and 2 tablespoons Dressing in large bowl; set aside.
  3. Arrange spinach on serving platter. Top with chick peas or garbanzos or garbanzo beans or garbanzo beans, broccoli mixture, warm tomatoes and cheese. Just before serving, drizzle with remaining 1/4 cup Dressing. If desired, sprinkle olives.

*Substitute 2 bags Birds Eye® Steamfresh Broccoli Florets, cooked according to package directions.

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