Roasted Tomato Caprese Salad
An elevated take on the classic Italian salad, this recipe intensifies the natural sweetness of vine-ripened cherry tomatoes through quick oven roasting. The resulting jammy, warm tomatoes are paired with creamy mozzarella spheres and fresh basil, creating a sophisticated contrast of textures and temperatures. Perfectly suited for elegant hosting, this dish unlocks a deep, umami-rich flavor profile that transforms a simple salad into a memorable, garden-fresh appetizer.
- Prep Time: 10
- Cook Time: 25
- Total Time: 35
- Yield: 4 servings 1x
- Category: Meals
- Method: Roasting
- Cuisine: Modern Italian
- Diet: Vegetarian
Ingredients
2 pints cherry tomatoes (vine-ripened)
8 ounces fresh mozzarella (ciliegine or bocconcini)
1 cup fresh basil leaves
3 tablespoons extra virgin olive oil
2 tablespoons balsamic glaze
1 teaspoon sea salt
1/2 teaspoon freshly cracked black pepper
Instructions
Preheat your oven to 400 degrees Fahrenheit.
Arrange the cherry tomatoes on a parchment-lined baking sheet.
Drizzle the tomatoes with one tablespoon of olive oil and sprinkle with sea salt.
Roast the tomatoes for twenty minutes until they blister and release their juices.
Transfer the warm roasted tomatoes to a medium-sized serving platter.
Incorporate the mozzarella spheres among the tomatoes.
Drizzle with the remaining olive oil and the balsamic glaze.
Top with hand-torn fresh basil leaves and freshly cracked black pepper before serving.
Notes
Serve the salad while the tomatoes are still warm to allow the mozzarella to soften slightly for a decadent texture. Ensure you use high-quality, cold-pressed olive oil for the best flavor result. Store any leftovers in the refrigerator for up to one day, though it is best enjoyed immediately after roasting.
Nutrition
- Serving Size: 1 plate
- Calories: 210
- Sugar: 6g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 6g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 30mg
Find it online: https://itisrecipes.com/roasted-tomato-caprese-salad/