Roasted Tomato Caprese Salad Recipe
This Roasted Tomato Caprese Salad is a delightful twist on the classic Italian favorite, combining sweet, caramelized roasted Roma tomatoes with creamy fresh mozzarella and aromatic basil. Enhanced by a blend of garlic, herbs, and a splash of balsamic vinegar, this easy-to-make salad bursts with vibrant flavors perfect for a light lunch or elegant appetizer.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 to 6 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Roasted Tomatoes
- 2 pounds ripe Roma tomatoes, halved lengthwise
- 4 cloves garlic, minced
- 1/4 cup extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
Salad Assembly
- 1 pound fresh mozzarella cheese, sliced into 1/4-inch thick rounds
- 1 cup fresh basil leaves
- 1/4 cup balsamic glaze (optional, for drizzling)
- Extra virgin olive oil (for drizzling)
- Salt and freshly ground black pepper to taste
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Position the oven rack in the middle to ensure even roasting.
- Prepare the Tomatoes: Wash Roma tomatoes thoroughly and cut them in half lengthwise, exposing the flesh.
- Mince the Garlic: Finely mince the garlic cloves to release their full flavor for roasting.
- Combine Ingredients: In a large mixing bowl, add the halved tomatoes, minced garlic, 1/4 cup olive oil, balsamic vinegar, dried oregano, dried basil, and red pepper flakes if using. Season generously with salt and freshly ground black pepper.
- Toss to Coat: Gently toss the mixture until all tomatoes are evenly coated with the oil and seasonings, ensuring maximum flavor absorption during roasting.
- Arrange on Baking Sheet: Line a baking sheet with parchment paper and spread the tomato halves in a single layer, cut side facing up to allow caramelization.
- Roast the Tomatoes: Place the baking sheet in the preheated oven and roast for 45 to 60 minutes, or until the tomatoes are softened, slightly shriveled, and caramelized at the edges.
- Cool Slightly: Remove the tomatoes from the oven and let them cool briefly so they are warm but manageable for assembling the salad.
- Prepare the Mozzarella: Slice the fresh mozzarella cheese into 1/4-inch thick rounds, ready to layer with the roasted tomatoes.
- Arrange the Salad: On a serving platter or individual plates, alternate layers of roasted tomatoes, mozzarella slices, and fresh basil leaves for a visually appealing presentation.
- Drizzle with Olive Oil: Generously drizzle extra virgin olive oil over the assembled salad to enrich the flavors.
- Add Balsamic Glaze (Optional): If desired, drizzle balsamic glaze over the salad to add a sweet and tangy finishing touch.
- Season to Taste: Lightly season the salad with salt and freshly ground black pepper to enhance the overall flavor.
- Serve Immediately: Serve the Roasted Tomato Caprese Salad immediately to enjoy the fresh, vibrant combination of warm tomatoes and creamy mozzarella.
Notes
- For best results, choose ripe Roma tomatoes that are firm yet juicy.
- The roasting time can vary depending on tomato size and oven; watch for caramelization and softness.
- Red pepper flakes are optional and can be omitted for a milder flavor.
- Balsamic glaze adds sweetness but can be left out if you prefer a tangier salad.
- This salad pairs wonderfully with crusty bread or as a side to grilled meats.
- Leftovers can be refrigerated for up to 2 days; allow to come to room temperature before serving.
Keywords: Roasted Tomato Caprese Salad, Roasted Tomato Salad, Caprese Salad, Italian Salad, Easy Tomato Recipe, Roasted Vegetables Salad
