Description
This Roasted Tomato Caprese Salad offers a warm, sophisticated twist on a Mediterranean classic. By slow-roasting cherry tomatoes, you unlock their natural sugars and create a jammy, umami-rich depth that pairs perfectly with cool, creamy fresh mozzarella. Finished with fragrant, hand-torn basil and a drizzle of sweet balsamic glaze, this dish balances sweetness, acidity, and herbaceous freshness. It is an elevated, easily prepared appetizer that brings consistent professional results to your table, whether it is for an intimate dinner or a formal gathering.
Ingredients
2 pints cherry tomatoes
8 ounces fresh mozzarella, sliced or cubed
3 tablespoons extra virgin olive oil
3 cloves garlic, thinly sliced
1 cup fresh basil leaves, torn
2 tablespoons balsamic glaze
1 teaspoon flaky sea salt
Instructions
Preheat your oven to 400 degrees Fahrenheit with racks centered.
In a large bowl, toss the cherry tomatoes with olive oil, sliced garlic, and sea salt until evenly coated.
Spread the tomatoes in a single layer on a parchment-lined baking sheet.
Roast for 25 to 30 minutes until skins blister and tomatoes collapse slightly.
Remove tomatoes from the oven and transfer to a serving platter.
Arrange pieces of fresh mozzarella among the warm tomatoes.
Top with fresh torn basil leaves and drizzle with balsamic glaze before serving immediately.
Notes
Ensure the tomatoes are in a single layer on the tray to prevent them from steaming. If you prefer a stronger flavor, you can add a pinch of dried oregano before roasting. Serve warm for the best contrast between the tomatoes and the cheese.
- Prep Time: 10
- Cook Time: 35
- Category: Dinner
- Method: Roasting
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 6g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 6g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 30mg