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Citrus Salad with Roasted Cherry Tomatoes

The fresh flavors of tomatoes and tangelos combine in this simple side dish from TV chef Sarah Mastracco.

Citrus Salad with Roasted Cherry Tomatoes

Source: The Martha Stewart Show, February 2012


  • 1 pint cherry tomatoes
  • 2 tablespoons plus 2 teaspoons olive oil
  • 2 tangelos, peeled and sliced into 1/4-inch rounds
  • 2 tablespoons thinly sliced flat-leaf parsley leaves
  • Freshly ground pepper


  1. Preheat oven to 400 degrees.

  2. In a medium bowl, toss tomatoes with 2 tablespoons olive oil; season with pepper. Place on a baking sheet and transfer to oven. Roast until soft and blistered, about 20 minutes. Remove from oven and let cool slightly.

  3. Arrange tangelos on each of four small plates; top with roasted tomatoes and parsley leaves. Season with pepper and drizzle with remaining 2 teaspoons olive oil. Serve.

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