Edamame, Slow-roasted Tomatoes, Mozzarella, and Fennel Salad
½ cup slow roasted cherry tomatoes (I roasted each punnet of cherry tomatoes with 1 tbsp olive oil and ½ T. kosher salt for 3 hours at 225F)
1 blob of fresh mozzarella (about 4oz), torn
½ cup fennel, finely chopped
A handful of small basil leaves
1 tsp. good extra virgin olive oil
1 T. red wine vinegar
Zest and juice of 1 lemon
A small pinch of good salt
A large pinch of red pepper flakes
Combine the salad ingredients, whisk the dressing ingredients, and toss together.
Yield:
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Fat:
Fiber: