Roasted Tomato Caprese Salad (Printable Version)
Vibrant Italian salad featuring roasted cherry tomatoes, fresh mozzarella, fragrant basil, and balsamic glaze.
# Ingredient List:
→ 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:
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. Finish with a pinch of salt and extra cracked black pepper if desired. Serve immediately.
# Expert Tips:
01 -
- The roasting transforms sweet cherry tomatoes into little bursts of concentrated flavor
- It comes together so effortlessly yet looks like something from a restaurant
- The warm tomatoes against cool mozzarella creates the most perfect temperature contrast
02 -
- The tomatoes need that slight cooling time so they do not instantly melt the mozzarella into a puddle
- Room temperature ingredients work best here, so take the mozzarella out of the fridge at least 30 minutes before assembling
- This salad waits for no one once assembled, the magic is in that temperature contrast
03 -
- Leftover roasted tomatoes are fantastic the next morning on toast with a poached egg
- If your balsamic is too thin, simmer it gently until it coats the back of a spoon
- The tomatoes can be roasted a few hours ahead and served at room temperature