4 roma tomatoes, halved
1 red onion, cut into wedges
salt and cracked black pepper, to taste
2 tablespoons olive oil
80g black olives
75g feta, crumbled
½ cup basil leaves
2 tablespoon olive oil
1 tablespoon red wine vinegar
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat oven to 200ºC.
Place roma tomatoes and onions on a tray lined with baking paper. Sprinkle with salt, pepper to taste and drizzle the olive oil.
Bake for 25 minutes.
To make the dressing, whisk together the olive oil and red wine vinegar.
To serve, combine the tomatoes, onions, olives, feta and basil, then pour over dressing.