Roasted Tomato Caprese Salad (Printable Version)

Roasted cherry tomatoes paired with fresh mozzarella, fragrant basil, and balsamic glaze for an Italian-inspired dish.

# 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 It:

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 Insights:

01 -
  • The roasted tomatoes become little bursts of sweetness that balance perfectly against creamy mozzarella
  • It comes together so effortlessly but looks like something from a restaurant patio
02 -
  • The tomatoes should still hold their shape but look shriveled and concentrated when theyre done
  • Serving this while the tomatoes are still slightly warm makes such a difference
03 -
  • Let the roasted tomatoes sit for just 5 minutes before arranging to prevent the mozzarella from melting too much
  • A sprinkle of flaky sea salt right before serving adds this wonderful texture and final punch of flavor

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