Roasted Tomato Caprese Salad (Printable Version)

Roasted cherry tomatoes meet creamy mozzarella and fresh basil in this vibrant Italian-inspired dish with balsamic glaze.

# What You 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:

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 until they become little bursts of umami
  • Its still essentially a no cook meal that comes together in under 40 minutes
  • The warm tomatoes against cool mozzarella creates this incredible temperature contrast that feels sophisticated
02 -
  • Let those tomatoes rest for at least 5 minutes after roasting or theyll make the mozzarella weep
  • The salad needs to come to room temperature for the flavors to really marry together
03 -
  • Flaky sea salt at the end creates these little salt bursts that wake up your palate
  • Mix red and yellow cherry tomatoes for the most stunning presentation

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