Roasted Tomato Caprese Salad: A Delightfully Fresh Treat
A delightful twist on the classic Caprese salad, this recipe features sweet, caramelized roasted tomatoes paired with fresh mozzarella and basil. It's a perfect appetizer, side dish, or light lunch that's bursting with flavor and texture.
Equipment
- baking sheet
- parchment paper
- large bowl
- serving platter
Ingredients
- 2 pounds ripe Roma tomatoes halved lengthwise
- 4 cloves garlic minced
- ¼ cup extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon red pepper flakes optional
- to taste Salt and freshly ground black pepper
- 1 pound fresh mozzarella cheese sliced into 1/4-inch thick rounds
- 1 cup fresh basil leaves
- ¼ cup balsamic glaze optional
- Extra virgin olive oil for drizzling
Instructions
- Preheat your oven to 400°F (200°C) with a rack in the middle position. Wash and halve the Roma tomatoes lengthwise.
- Mince the garlic cloves. In a large bowl, combine the halved tomatoes, minced garlic, olive oil, balsamic vinegar, dried oregano, dried basil, and red pepper flakes if using. Season generously with salt and pepper.
- Toss all the ingredients in the bowl until the tomatoes are evenly coated. Arrange the seasoned tomatoes in a single layer on a parchment-lined baking sheet, cut sides up.
- Roast the tomatoes for 45-60 minutes, or until they are softened and slightly caramelized. Remove from the oven and let them cool slightly.
- While the tomatoes are roasting, slice the fresh mozzarella into 1/4-inch thick rounds. Once the tomatoes have cooled slightly, arrange them on a serving platter, alternating with the mozzarella slices and fresh basil leaves.
- Drizzle the salad with extra virgin olive oil and balsamic glaze, if desired. Season with additional salt and pepper to taste, and serve immediately.
Notes
Roasting time can vary based on the size and ripeness of your tomatoes. For best results, serve immediately after assembly.