Balkan Tomato Cucumber Salad with Bulgarian Cheese and Dill - Slow-Roasted Tomato Base

Method

1. Preheat oven to 200°C (390°F). Core and halve the tomatoes, then place cut-side down on a baking sheet lined with parchment paper.
2. Drizzle with 1 tbsp olive oil and season with salt and pepper. Roast for 25-30 minutes until the tomatoes are softened and slightly caramelized.
3. While tomatoes roast, chop cucumber, red onion, and chili pepper into small pieces. Crumble the Bulgarian white cheese into the bowl.
4. Once tomatoes are done, let them cool slightly, then chop into small pieces and add to the bowl with the other vegetables.
5. Chop fresh dill and add to the mixture. Add 1 tbsp olive oil, 1 tbsp lemon juice, and 1/2 tsp salt. Toss gently to combine.
6. Season with additional salt and lemon juice to taste. Let the salad sit for 10 minutes before serving to allow flavors to meld.
7. Optional: Add 1 tsp sugar to balance acidity if desired.