Roasted Tomato Caprese Salad (Printable)

Caramelized roasted tomatoes paired with fresh mozzarella, basil, and balsamic glaze create this vibrant Italian-inspired salad.

# 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 It:

01 - Set oven to 400°F for roasting tomatoes.
02 - Arrange halved cherry tomatoes on baking tray. Drizzle with 1 tablespoon olive oil and season with salt and pepper.
03 - Roast for 20-25 minutes until caramelized and slightly shriveled. Allow to cool slightly.
04 - Arrange mozzarella slices and roasted tomatoes on large platter, alternating for visual appeal.
05 - Tuck fresh basil leaves between cheese and tomatoes.
06 - Drizzle with extra virgin olive oil and balsamic vinegar or glaze.
07 - Finish with pinch of salt and extra cracked black pepper if desired. Serve immediately.

# Expert Tips:

01 -
  • Roasting tomatoes concentrates their natural sugars and creates a depth you cant get from fresh tomatoes alone
  • The warm tomatoes against cool mozzarella creates this incredible temperature contrast that wakes up your whole palate
02 -
  • Don't overcrowd the baking sheet or the tomatoes will steam instead of roast, which prevents that caramelization you're after
  • The tomatoes should be slightly warm when you serve them, not piping hot, or the mozzarella will melt too much and lose that beautiful texture contrast
03 -
  • Room temperature mozzarella has much better flavor and texture than cold, so take it out of the fridge at least 30 minutes before assembling
  • If your balsamic vinegar is too acidic, simmer it gently in a small pan until it reduces and thickens into a glaze

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