Roasted Tomato Caprese Salad (Printable version)
Warm roasted cherry tomatoes meet fresh mozzarella and basil in this vibrant Italian-style dish finished with balsamic glaze.
# What You’ll Need:
→ Vegetables
01 - 1.1 lbs ripe cherry tomatoes, halved
02 - 1 tbsp olive oil
03 - Salt and freshly ground black pepper, to taste
→ Cheese
04 - 9 oz fresh mozzarella, sliced
→ Fresh Herbs
05 - 0.7 oz fresh basil leaves
→ Dressing
06 - 2 tbsp extra virgin olive oil
07 - 1 tbsp balsamic vinegar or balsamic glaze
# How to Make It:
01 - Preheat the oven to 400°F.
02 - Arrange the halved cherry tomatoes on a baking tray. Drizzle with 1 tablespoon olive oil, season with salt and pepper.
03 - Roast the tomatoes for 20-25 minutes until caramelized and slightly shriveled. Allow to cool slightly.
04 - On a large platter, arrange the mozzarella slices and roasted tomatoes, alternating for visual appeal.
05 - Tuck fresh basil leaves between the cheese and tomatoes.
06 - Drizzle with extra virgin olive oil and balsamic vinegar or glaze.
07 - Finish with a pinch of salt and extra cracked black pepper if desired. Serve immediately.
# Expert tips:
01 -
- The roasting draws out natural sweetness you never knew tomatoes could have
- It comes together in under 45 minutes but tastes like something from a restaurant
02 -
- The contrast between warm tomatoes and cool mozzarella is what makes this special, so do not let the tomatoes cool completely before assembling
- Over roasted tomatoes turn into tomato leather, so check them at 20 minutes even if they do not look quite done yet
03 -
- Room temperature ingredients make a difference, so take the mozzarella out of the fridge about 30 minutes before assembling
- The tomatoes can be roasted up to a day ahead and stored at room temperature, which actually intensifies their flavor