Tomato, olive & feta baguette salad

• 2 x 275g Romatherapy^® Baby Roma Tomatoes
• 3 tbs olive oil
• 1 baguette, thinly sliced crossways
• 1 cup flat leaf parsley or baby spinach leaves
• 150g marinated feta, crumbles
• 2 tbs drained capers
• 1 cup (135g) sicilian olives, pitted (see tip)

dressing

• 3 tbs extra virgin olive oil,
• 1 tbs red wine vinegar,
• 1 tsp dried oregano,
• 1 tsp caster sugar,
• 1 tsp dijon mustard,

1. Preheat oven to 200°C fan forced. Combine all the dressing ingredients in a screw top jar, season and shake until well combined.
2. If preferred, halve the tomatoes. Arrange tomatoes in a roasting pan. Drizzle with half the olive oil, season. Allow to roast for 5-7 minutes until softened slightly. Pour the dressing over the warm tomatoes and set aside for 30 minutes to marinate.
3. Meanwhile, brush the baguette slices with remaining oil, place in a single layer on a baking tray and bake for 5 minutes or until golden. Set aside to cool for 10 minutes.
4. Arrange baguette over base of a serving platter or board. Scatter over the parsley leaves. Spoon over the tomatoes, top with feta, capers and olives. Pour over any dressing from the tomatoes. Season and serve.

Tip: To pit the olives; Place olives one at a time onto a board. Place flat-side of a cook knife over the olive and press down on knife. The olive will split, releasing the pit.