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Serves 4-5
Prep and cook time: 22 minutes
Recipe type: Salad/Side Dish
Cuisine: American
  • 1 pound grape tomatoes
  • 2 TBSP olive oil
  • 1 TBSP crushed dry oregano leaves
  • ¼ tsp kosher salt
  • ⅛ tsp freshly cracked black pepper
  • Half of a medium jicama
  • ¼ of a large red cabbage
  • 3 TBSP chopped fresh aromatic herbs (such as basil, tarragon, cilantro, parsley, mint…)
  • 2-3 TBSP olive oil
  • Kosher salt, to taste
  • Freshly cracked black pepper, to taste
  • (Optional): Drizzle some fresh squeezed lemon juice, apple cider vinegar, or balsamic vinegar, for a variation
  1. Preheat oven to 400 degrees F, center rack
  2. Wash and pat dry the grape tomatoes and add them to a large aluminum lined baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with crushed dry oregano, kosher salt and freshly cracked black pepper. Use your fingers to toss the tomatoes to coat evenly. Bake in the preheated oven for about 20 minutes; stir 2-3 times. During this baking time the tomatoes will burst and caramelize.
  3. Change the oven setting to broil, and continue cooking for another 2 minutes to char the tomatoes briefly, for a delicious flavor. Watch the tomatoes closely as they will burn quickly in this setting.
  4. Meanwhile wash the outer leaves of a large red cabbage and cut it into quarters. You will use one of the quarters; save the rest for a later use. Slice the cabbage quarter into thin shreds and add to the serving bowl.
  5. Cut a medium jicama in half; save one of the halves for a later use. Peel the other half with a paring knife or a vegetable peeler; on a sturdy surface slice it to about ¼ inch-thick disks and then cut them into sticks (like French fries). Add to the serving bowl.
  6. Add the charred tomatoes (warm), chopped fresh herbs, olive oil, kosher salt, and the freshly cracked black pepper. Toss and serve this salad as a side dish, or by itself with your favorite toasted bread.
Recipe by Persian Mama at