Roasted Tomato Caprese Salad (Printable)

Roasted cherry tomatoes with fresh mozzarella, basil, and balsamic glaze create a vibrant Italian-inspired dish perfect for any occasion.

# Ingredient List:

→ Vegetables

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

→ Cheese

04 - 8.8 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

# Directions:

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 Tips:

01 -
  • The roasting process transforms ordinary cherry tomatoes into candy sweet bites that burst in your mouth
  • You get all the nostalgic comfort of traditional Caprese but with layers of deep concentrated flavor you never knew existed
02 -
  • Roasted tomatoes can be made up to two days ahead and kept in the refrigerator
  • Let the tomatoes cool slightly but not completely before arranging so the cheese gets that gorgeous melting effect
03 -
  • Add a tiny pinch of red pepper flakes to the tomatoes before roasting for subtle warmth
  • Use the leftover tomato roasting oil to dress greens or brush onto grilled bread

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