1 handful of fresh basil (about ½ C. loosely packed)
dash of salt and pepper
Preheat oven to 400° and line a rimmed baking sheet with parchment paper. Toss grape tomatoes lightly with olive oil, salt and pepper. Roast for 18–20 minutes until softened and lightly browned. Remove and cool.
Gently mix together the heirloom tomatoes, roasted and cooled grape tomatoes, oil, white balsamic vinegar, and Margherita Pizza Plentils.
Roughly tear basil into large pieces and add to the salad; finish with a sprinkle of salt. Let sit about 20 minutes to allow the Plentils to soften and the flavors to marry.