Roasted Tomato Caprese Salad (Printable)
Caramelized tomatoes meet creamy mozzarella and fresh basil in this vibrant Italian classic with a balsamic finish.
# 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 for roasting the tomatoes.
02 - Arrange halved cherry tomatoes on a baking tray. Drizzle with 1 tablespoon olive oil and season with salt and pepper.
03 - Roast tomatoes for 20-25 minutes until caramelized and slightly shriveled. Allow to cool slightly.
04 - On a large platter, arrange 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 Advice:
01 -
- The roasting depth turns a simple salad into something guests will remember
- It comes together in minutes but tastes like you spent hours perfecting it
- You can prep everything ahead and assemble just before serving
02 -
- Let the roasted tomatoes cool for just a few minutes so they do not melt the mozzarella completely
- Room temperature ingredients make all the difference in flavor, so take the cheese out of the fridge at least 30 minutes before serving
03 -
- Pat the mozzarella dry with paper towels before arranging to prevent the salad from becoming watery
- If using regular balsamic vinegar, simmer it in a small pan until reduced by half for a thicker glaze