Roast tomato and taggiasca salad

Roast 24 wee/tiny cherry tomatoes.  To do this, toss with 1 tbsp olive oil, and salt to taste, spread on a baking sheet, and roast in an oven at 400°F for 10-20 minutes till they just start to pop, and are slightly caramelized and wrinkly.

Meanwhile, dive 5oz  mixed baby-greens into two bowls.  If you can get any that are slightly bitter (kale, mustard greens, carrot greens, etc.), it'd be awesome.
Top this with
12 taggiasca olives pitted and halved
salt to taste
juice of 1 lemon
1/2" serrano sliced

When the tomatoes are ready, divied them across the two bowls, and top with 2 tbsp crumbled feta

Serve with a country bread of some kind, and a glass of chilled gamay noir.  It makes for a light, and quite happy-making, dinner