Roasted Tomato and Leek Salad

A lovely salad to accompany anything meat from the oven or grill.

Ingredients

• 4 leeks, white portion and 2-inches green portion, trimmed, well rinsed and cut into 2-inch sections
• 1 pint grape tomatoes
• 4 tablespoons light olive oil, divided
• 1 tablespoon dark balsamic vinegar
• 1 teaspoon chopped rosemary leaves
• 1 teaspoon minced thyme leaves
• 2 teaspoons sea salt, divided, plus more for seasoning 

Directions

1. Preheat the oven to 400 degrees F.
2. Put the leeks in a large bowl. Cover by about one inch with cold water. Add a teaspoon of salt. Stir. Let rest about 5 minutes. Stir aggressively. Let them rest another 5 minutes, and stir again. Drain leeks in a colander and flush with a little more water. Put out onto a towel and pat dry.
3. Return the leeks to the bowl and add the tomatoes with 2 tablespoons oil, vinegar, rosemary, thyme, and salt in a small bowl and toss well.
4. Transfer vegetables to a roasting pan and roast, uncovered, for 10 minutes. Stir and then cook another 10 minutes. 
5. Remove to a serving platter and garnish with a fresh rosemary sprig.
6. Can be served warm or at room temperature.