Roasted Tomato Caprese Salad (Printable)

Caramelized roasted tomatoes paired with fresh mozzarella, basil, and balsamic glaze for an elevated Italian classic.

# 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

# Step-by-step:

01 - Set oven temperature to 400°F for roasting.
02 - Place halved cherry tomatoes on a baking tray. Coat with 1 tablespoon olive oil and season with salt and pepper.
03 - Roast tomatoes for 20–25 minutes until caramelized and slightly shriveled. Let cool briefly.
04 - Arrange mozzarella slices and roasted tomatoes on a large platter, 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 - Add a pinch of salt and cracked black pepper if desired. Serve immediately.

# Expert Advice:

01 -
  • The roasting intensifies the tomatoes natural sweetness in ways you cant get from fresh alone
  • It comes together so quickly but looks like something from a fancy Italian restaurant
02 -
  • The tomatoes should have some wrinkling and caramelized spots but not be completely dried out
  • Serving this slightly warm enhances the creaminess of the mozzarella
03 -
  • Use a rimmed baking sheet to catch all those precious tomato juices that release during roasting
  • Room temperature mozzarella slices better than cold straight from the refrigerator

Go back