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, but instead of using plain raw tomatoes, I decided to roast them. I drizzled really good balsamic vinegar over the tomatoes before plating them with the mozzarella and basil. It was SO DELICIOUS!! I don’t think I will make a caprese salad any other way ever again. Simple, quick, beautiful, and delectable!

Roasted Tomato Caprese Salad:

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

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 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.

Roasted Tomato Caprese Salad

Print Recipe Pin Recipe Rate Recipe

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Course: Appetizer, Salad, Side Dish

Cuisine: Italian

Servings: 4

Author: Pam - For the Love of Cooking

Equipment

• Baking Sheet

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.

DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking