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Article: Roasted Tomato & Spinach Salad

Roasted Tomato & Spinach Salad

Roasted Tomato & Spinach Salad


  • 1 small ciabatta loaf - torn into bite sized pieces 
  • il Fustino Italian Varietals Extra Virgin Olive Oil (or your favorite robust oil)
  • 8-10 small tomatoes - we used Campari 
  • 4-5 tbsp, il Fustino Tuscan Garlic & Herb Olive Oil
  • 2 tsp, sugar 
  • 2 tbsp, fresh thyme
  • 1, small red onion
  • 2 tsp, il Fustino Tomato White Balsamic
  • 2 tbsp, il Fustino California Balsamic
  • 8 oz, baby spinach leaves
  • salt & black pepper - for seasoning


Preheat the oven to 400 F

Line 2 baking trays with parchment paper, set aside.

Put the bread, 3 tablespoons of EVOO, salt, and freshly ground pepper into one of the trays and toss with your hands. 

Slice the tomatoes through their equator and remove the seeds and pulp out into a small bowl and then pour into a strainer over another bowl and let drain. Discard the seeds, but reserve the juice. 

Put the tomato halves side by side on the other lined baking tray. Drizzle with il Fustino Tuscan Garlic & Herb Olive Oil, salt, pepper, sugar, and thyme. Place in the preheated oven with the tray of bread, for 15 minutes. 

Remove the tray of bread as it will be browned and crisp. Set aside. 

Turn the oven down to 300 F and cook the tomatoes a further 20 minutes or until they are slightly shriveled. Remove from the oven and drizzle each tomato halve with a little il Fustino California Balsamic. Set aside. 

Slice the onion thinly (into rings) and add to the bowl of tomato juice. Add il Fustino Tomato White Balsamic and season with salt and pepper. Finish with 3 tablespoons of EVOO. This will be the dressing for the salad. 

Put the spinach, roasted bread and tomatoes on a serving platter then spoon the dressing over everything.

Serve and enjoy!