Roasted Cherry Tomatoes on Lemon Yogurt: A Mediterranean Salad Worth Talking About
Chef Jack Ovens shows how to make a Mediterranean roasted tomato salad featuring cumin-spiced cherry tomatoes slow-roasted with garlic, lemon peel, and fresh herbs, then served over a tangy lemon Greek yogurt base. The dish is finished with fresh mint, oregano, and extra virgin olive oil, and pairs perfectly with crusty bread. Ideal for any season and easy to scale up.
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🧾 Ingredients
- 1400g (14.1oz) cherry tomatoes
- 21 tsp (3g) whole cumin seeds, toasted
- 33/4 tsp (2g) brown sugar
- 44 garlic cloves, thinly sliced
- 51/2 lemon, peeled and thinly sliced
- 65g (0.2oz) fresh oregano, picked
- 74 sprigs of thyme
- 83 tbsp (60ml) olive oil
- 9375g (13.2oz) natural Greek yogurt
- 101/2 lemon, zested
- 111/2 lemon, juiced
- 12mint leaves, roughly chopped
- 13oregano leaves, picked
- 14extra virgin olive oil
- 15cracked black pepper
- 16sea salt flakes
- 17toasted or fresh bread to serve
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