Roasted Tomato Caprese Salad (Printable Version)
Vibrant Italian salad featuring caramelized cherry tomatoes paired with creamy mozzarella and fresh basil, finished with balsamic glaze.
# What You 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. Finish with a pinch of salt and extra cracked black pepper if desired. Serve immediately.
# Expert Tips:
01 -
- The roasting transforms ordinary tomatoes into little bursts of concentrated sweetness
- It comes together in under an hour but tastes like you spent all day perfecting it
- The warm tomatoes against cool mozzarella creates this incredible temperature contrast
02 -
- Don't crowd the baking tray or the tomatoes will steam instead of roast
- Letting the tomatoes cool slightly keeps the mozzarella from melting into a puddle
- Assemble this right before serving or the basil will wilt and lose its punch
03 -
- Use a rimmed baking sheet to catch all those flavorful juices that release during roasting
- If your balsamic vinegar is too acidic, simmer it on low until it reduces to a syrupy glaze