Roasted Tomato Caprese Salad (Print Version)
Caramelized cherry tomatoes with fresh mozzarella, basil, and balsamic glaze create a vibrant Italian classic.
# 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
# Directions:
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 -
- Roasting transforms ordinary tomatoes into something extraordinary with almost zero effort
- The warm tomatoes against cool mozzarella creates this incredible temperature contrast that makes every bite interesting
- It looks impressive but comes together in under an hour
02 -
- Do not crowd your baking tray or the tomatoes will steam instead of roast. They need space between them for the moisture to evaporate properly.
- Let the tomatoes cool slightly before arranging. If they go onto the platter piping hot, they will make the mozzarella sweat and lose that fresh creamy texture.
03 -
- A sprinkle of flaky sea salt right before serving adds texture and little bursts of saliness that elevate the whole dish
- Heirloom tomatoes in different colors make this absolutely stunning on the plate