Roasted Tomato Caprese Salad (Print version)

Roasted cherry tomatoes paired with fresh mozzarella and basil, drizzled with balsamic glaze for a classic Italian appetizer.

# What you'll need:

→ Vegetables

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

→ Cheese

04 - 9 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

# How to make it:

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 suggestions:

01 -
  • The roasting process intensifies the natural sugars in cherry tomatoes, creating depth you never get from raw ones
  • It comes together in under 45 minutes but tastes like something from a high-end Italian restaurant
02 -
  • The temperature contrast is crucial, so do not let the tomatoes cool completely before assembling
  • Adding salt at the very end, not just during roasting, makes all the flavors pop
03 -
  • Use a rimmed baking sheet to catch all those precious tomato juices that escape during roasting
  • Let the mozzarella come to room temperature while tomatoes roast for the best texture and flavor

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