Roasted Tomato Caprese Salad
I needed to make a dish to take to a friend’s house for dinner, so I made a caprese salad. Instead of using plain raw tomatoes, I decided to roast them. I drizzled high-quality balsamic vinegar over the tomatoes before plating them with the mozzarella and basil. This easy roasted tomato caprese salad recipe was SO DELICIOUS! This winter caprese salad paired well with juicy steaks, loaded twice-baked potatoes, and some crusty roasted garlic bread.
Roasted Tomato Caprese Salad
Ingredients:
- Olive oil, to taste
- 10 small vine-ripened tomatoes, halved and seeded
- Sea salt and freshly cracked pepper, to taste
- High-quality balsamic vinegar
- Fresh mozzarella cheese, sliced
- Fresh basil, chiffonade
How to Make a Roasted Tomato Caprese Salad
Preheat the oven to 400 degrees. Coat a baking sheet with cooking spray.
Slice the tomatoes in half and spoon out the seeds.
Place the tomatoes on the prepared baking sheet, drizzle them with a bit of olive oil, and season them with sea salt and freshly cracked pepper, to taste.
Place the tomatoes into the oven and roast them for 20 minutes.
Remove from the oven and drizzle with good balsamic vinegar. Set aside to cool.
Once the tomatoes have cooled, alternate them with the mozzarella cheese in a spiral on the serving platter, overlapping them for a nicer appearance.
Sprinkle the top with fresh basil. Serve and enjoy.
Equipment
Ingredients
- Olive oil
- 10 small vine-ripened tomatoes halved and seeded
- Sea salt and freshly cracked pepper to taste
- Really good balsamic vinegar
- Fresh mozzarella cheese sliced
- Fresh basil chiffonade
Instructions
- Preheat the oven to 400 degrees. Coat a baking sheet with cooking spray.
- Slice the tomatoes in half and spoon out the seeds.
- Place the tomatoes on the prepared baking sheet, drizzle the tomatoes with a bit of olive oil, and season them with sea salt and freshly cracked pepper, to taste.
- Place the tomatoes into the oven and roast them for 20 minutes. Remove from the oven and drizzle with good balsamic vinegar. Set aside to cool.
- Once the tomatoes have cooled, alternate them with the mozzarella cheese in a spiral on the serving platter, overlapping them for a nicer appearance.
- Sprinkle the top with fresh basil. Serve and enjoy.
