Greek Roasted Tomato And Spinach Salad

• 6 1/2 ounces halloumi cheese (or fresh Mozzarella)
• 1/4 cup olive oil
• 2 cloves garlic, crushed
• 1 teaspoon dried oregano
• 1 teaspoon dried marjoram
• 8 roma tomatoes, halved
• 1 small red onion, cut into 8 wedges,with base intact
• 1/4 cup extra virgin olive oil, divided
• 2 tablespoons balsamic vinegar, divided
• salt
• fresh coarse ground black pepper
• 6 ounces baby spinach leaves

1. Cut cheese into 1/2 inch thick lenghtwise slices.
2. Mix oil, garlic and herbs in a shallow dish, add cheese, cover and marinate 1 to 2 hours.
3. Preheat oven to 400u0b0F.
4. PLace onions and tomatoes on a baking sheet, drizzle with 2 tbls of the extra virgin olive oil, 1 tbls balsamic vinegar, salt and pepper.
5. Bake 30 to 40 minutes or until golden brown.
6. Meanwhile, heat a non-stick frying pan over medium heat, drain the cheese and cook for 1 minute each side or until golden brown.
7. Divide spinach among 4 serving plates, top with toamatoes and onions.
8. Whisk together the remaining oil and vinegar and drizzle over the salad.
9. Top with Haloumi and serve.

halloumi cheese, olive oil, garlic, oregano, marjoram, roma tomatoes, red onion, extra virgin olive oil, balsamic vinegar, salt, ground black pepper, baby spinach

Taken from www.food.com/recipe/greek-roasted-tomato-and-spinach-salad-40072 (may not work)