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A delicious plate of Roasted Tomato Caprese Salad: A Delicious & Easy Recipe

Roasted Tomato Caprese Salad: A Delicious & Easy Recipe

A fresh and vibrant salad featuring roasted Roma tomatoes, fresh mozzarella, and aromatic basil, all drizzled with olive oil and balsamic glaze. Easy to make and perfect as a side or light meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds ripe Roma tomatoes Halved lengthwise for optimal roasting and flavor.
  • 4 cloves garlic Minced finely to infuse the tomatoes with aromatic flavor.
  • 60 ml extra virgin olive oil For tossing with tomatoes before roasting.
  • 15 ml balsamic vinegar Adds a tangy depth to the roasted tomatoes.
  • 1 tsp dried oregano Classic Italian herb, complements tomato flavor beautifully.
  • 0.5 tsp dried basil Enhances the overall herbal notes of the salad.
  • 0.25 tsp red pepper flakes Optional, for a subtle hint of warmth and spice.
  • 1 tsp Salt Season generously to taste, both before roasting and upon serving.
  • 0.5 tsp freshly ground black pepper Season generously to taste, both before roasting and upon serving.
  • 1 pound fresh mozzarella cheese Sliced into 1/4-inch thick rounds for easy layering.
  • 1 cup fresh basil leaves For vibrant color, fresh aroma, and classic Caprese flavor.
  • 60 ml balsamic glaze Optional, for a sweet and tangy drizzle to finish the salad.
  • 30 ml Extra virgin olive oil For a final generous drizzle over the assembled salad.

Equipment

  • Large Bowl
  • Baking Sheet
  • Parchment Paper
  • Serving platter

Method
 

  1. Preheat your oven to 400u00b0F (200u00b0C). Place the oven rack in the middle position.
  2. Wash the Roma tomatoes and halve them lengthwise.
  3. Mince the garlic cloves finely.
  4. In a large bowl, combine the halved tomatoes, minced garlic, olive oil, balsamic vinegar, dried oregano, dried basil, and red pepper flakes (if using). Season generously with salt and freshly ground black pepper.
  5. Gently toss all the ingredients together until the tomatoes are evenly coated.
  6. Spread the tomatoes in a single layer on a baking sheet lined with parchment paper, cut sides facing up.
  7. Place the baking sheet in the preheated oven and roast for 45-60 minutes, or until the tomatoes are softened and slightly caramelized.
  8. Remove from the oven and let cool slightly before assembling the salad.
  9. Slice the fresh mozzarella cheese into 1/4-inch thick rounds.
  10. On a serving platter or individual plates, arrange the roasted tomatoes, mozzarella slices, and fresh basil leaves in an alternating pattern.
  11. Drizzle the salad with a generous amount of extra virgin olive oil.
  12. If using, drizzle balsamic glaze over the salad.
  13. Season the salad with salt and freshly ground black pepper to taste.
  14. Serve the Roasted Tomato Caprese Salad immediately.

Notes

This salad is best served immediately to enjoy the warmth of the roasted tomatoes and the freshness of the basil. For an extra touch, consider adding toasted pine nuts or a sprinkle of flaky sea salt just before serving.