Warm Caprese Salad

• plum tomatoes↗4

  stem end trimmed, and cut in quarters lengthwise

• field greens mixed salad greens↗6 cups

  (1.5 L)

• extra virgin olive oil↗2 tablespoons

  (PC 100% Greek)

• bocconcini↗1 cup

  ball (Drained mini)

• sea salt↗1⁄4 teaspoon

  gringer

• fresh frozen chopped basil↗2 tablespoons

Step-by-step instructions

1. 1

   Preheat oven to 400°F (200°C).

2. 2

   Place quartered tomatoes in 8–inch (2 L) square glass baking dish. Drizzle with 1 tbsp (15 mL) of the oil. Arrange tomatoes skin side down. Roast for 5 minutes. Reduce oven temperature to 300°F (150°C). Roast for 1 hour.

3. 3

   In small bowl, stir together remaining 2 tbsp (25 mL) oil and basil. Set aside.

4. 4

   Arrange mixed greens on large platter. Place warm tomatoes on top of greens. Scatter with mini bocconcini balls. Drizzle with basil mixture. Sprinkle with sea salt. Serve while warm.