Roasted Tomato Caprese Salad (Print)

Caramelized tomatoes meet fresh mozzarella and basil in this vibrant Italian-inspired dish finished with balsamic glaze.

# 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:

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 Tips:

01 -
  • The roasting transforms ordinary cherry tomatoes into something that tastes like sunshine itself
  • It looks stunning on a platter but requires almost zero actual cooking skills
02 -
  • Don't crowd the baking sheet or the tomatoes will steam instead of roast
  • Let them cool for just a few minutes so the mozzarella doesn't melt completely
03 -
  • A little flaky sea salt at the end adds texture and bursts of salinity that elevate the whole dish
  • Use a mix of red and yellow cherry tomatoes if you want it to look even more stunning

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