Savory Summer Salad

• 10 - 12 slices (at least) oven roasted roma tomatoes
• 2 soft boiled or poached eggs (yolk must still be soft)
• 2 cups spring greens
• 2 tbls freshly grated parmesan
• I like to add bite size pieces of leftover vegetables (often grilled) like zucchini, yellow squash, asparagus, roasted red pepper or even cold sliced leftover steak or chicken.

1. To make oven roasted tomatoes, slice about 10 - 12 roma tomatoes (no thicker than 1/4 inch slices), toss in a little olive oil and kosher salt. Place slices in single layer on rack over baking sheet and roast for 2 1/2 - 3 hours in preheated 275 degree oven. This makes about 1/2 cup of roasted tomato slices which can be stored in refrigerator for weeks and used as needed.
2. Poach eggs or soft boil them (I like to soft boil for about 4 minutes, and use them while still warm.)
3. Assemble salad in bowl by combining greens, tomatoes, other ingredients already cut up, and grate cheese. Drop cooked eggs directly into bowl while still warm and toss salad. Serve immediately.

roma tomatoes, eggs, spring greens, parmesan, i

Taken from www.epicurious.com/recipes/member/views/savory-summer-salad-1206107 (may not work)