Roasted Tomato Caprese Salad (Printable Version)

Ripe tomatoes roasted until caramelized, layered with fresh mozzarella and basil, finished with balsamic glaze.

# What You Need:

→ Vegetables

01 - 1.1 lb 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

# 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 Advice:

01 -
  • The roasting concentrates the tomatoes natural sweetness giving you these little bursts of intense flavor that regular fresh tomatoes just cant match
  • It comes together in under an hour but tastes like something you'd get at a thoughtful Italian restaurant
02 -
  • Don't skip the cooling step because the contrast between warm roasted tomatoes and cool mozzarella is part of what makes this salad special
  • Use the best quality mozzarella you can find since its flavor really shines through the simple preparation
03 -
  • Room temperature ingredients make a huge difference so take the mozzarella out of the fridge about 30 minutes before serving
  • If you only have regular balsamic vinegar simmer it gently in a small pan until reduced by half to create your own glaze

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