Roasted Tomato Caprese Salad (Printable Version)

Roasted cherry tomatoes paired with creamy mozzarella and fresh basil, finished with balsamic glaze.

# Ingredient List:

→ Vegetables

01 - 1.1 pounds ripe cherry tomatoes, halved
02 - 1 tablespoon olive oil
03 - Salt and freshly ground black pepper, to taste

→ Cheese

04 - 8.8 ounces fresh mozzarella, sliced

→ Fresh Herbs

05 - 0.7 ounces fresh basil leaves

→ Dressing

06 - 2 tablespoons extra virgin olive oil
07 - 1 tablespoon balsamic vinegar or balsamic glaze

# Step-by-Step Instructions:

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.

# Tips from hearthlykitchen:

01 -
  • The roasting process intensifies the natural sweetness of cherry tomatoes in a way that feels like a secret weapon
  • This salad comes together faster than you think but tastes like something from a fancy Italian restaurant
02 -
  • I learned the hard way that mozzarella releases water if you add it to hot tomatoes so let those roasted gems cool for just a few minutes first
  • The salad tastes best at room temperature which gives the flavors time to really get friendly with each other
03 -
  • Use a rimmed baking sheet to catch those precious tomato juices that collect during roasting
  • If your tomatoes are particularly large cut them into quarters so they roast at the same rate as smaller ones

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