5 oz. fresh organic spinach
3 sun ripen tomatoes
1 1/2 oz. feta cheese
olive oil
balsamic vinegar
basil leaves
salt and pepper

Preheat oven to 350°F.

First start out with your tomatoes. Wash all 3 of the tomatoes off thoroughly and cut them in half. Scoop out all the seeds into a bowl with your index finger. Place them face up into a casserole dish. Drizzle with your olive oil. Sprinkle your salt and pepper on after that. Make sure that all your tomatoes are coated with the olive oil. Put them in the oven at 350°F for 30 to 35 minutes until they are all cooks down. Take them out and let them cool.

Now you can take out your spinach. Pour all five ounces into a large bowl. drizzles with olive oil and sprinkle with salt and pepper to taste. Roll your basil leave together and slice them into miniature pieces. Place on top. Now add in your tomatoes. Toss all together now. Now, drizzle in a little balsamic vinegar. Toss together once more.

Afterwards, crumble up your feta cheese into small pieces. Sprinkle into the bowl and toss one more times.

Enjoy! And there you go! Roasted tomato spinach salad with feta. Thank you for reading!

Submitted by: Emma Hauschel