Roasted Tomato Caprese Salad (Printable Version)
Caramelized cherry tomatoes meet creamy mozzarella and fresh basil in this vibrant Italian-style salad 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 - 8.8 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 Advice:
01 -
- The roasted tomatoes become little bursts of concentrated sweetness that perfectly balance the creamy mozzarella
- It comes together so quickly but looks stunning on a platter, like something from a fancy Italian restaurant
- The warm tomatoes slightly melt the cheese underneath in the most irresistible way
02 -
- The tomatoes should still hold their shape, not collapse completely, so keep an eye on them during the last few minutes of roasting
- Let the roasted tomatoes cool for at least five minutes, otherwise they will wilt the basil immediately and melt the cheese too much
03 -
- Look for tomatoes that are deep red and slightly soft to the touch, they will roast down to the sweetest, most intense flavor
- Pat your mozzarella dry with paper towels before arranging it, otherwise the water from the cheese will make everything soggy