Roasted Tomato Caprese Salad (Printable)
Caramelized cherry tomatoes meet creamy mozzarella and fresh basil in this vibrant Italian-inspired dish.
# 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.
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.
# Tips from dashanddishes:
01 -
- The roasting transforms ordinary cherry tomatoes into little bursts of concentrated sweetness
- It comes together in under 45 minutes but tastes like something from a fancy Italian restaurant
- The warm tomatoes against cool mozzarella creates the most incredible temperature contrast
02 -
- Don't overcrowd the baking sheet or the tomatoes will steam instead of roast, giving you soggy results instead of sweet concentrated flavor
- Letting the roasted tomatoes cool for even five minutes keeps the mozzarella from melting too much, though some people love that creamy effect
- This salad tastes best at room temperature, so feel free to assemble it a bit before serving
03 -
- A pinch of red pepper flakes in the roasting oil adds a subtle warmth that surprises and delights guests
- Try tearing the mozzarella into rustic chunks instead of slicing it for more texture variation