Roasted Tomato Caprese Salad Recipe
A Cozy Twist on a Summer Classic Salads.
Enjoy this roasted tomato caprese salad recipe. It's delicious, easy, and perfect as an appetizer or light meal. Try it today!
I remember the first time I made this. The day had been... a lot. You know those days. I just wanted something simple, something that felt like a reset button. I had a pint of cherry tomatoes that were maybe a day past their prime, and instead of just slicing them, I tossed them in the oven. The way they slumped and caramelized, their sweetness intensifying—wow. It transformed the whole salad. Now, it's my go-to comfort salad. It’s a quiet celebration, a little moment of kitchen therapy that ends in something truly beautiful and delicious.
Why This Salad Feels Like a Hug
- •Incredible Flavor: Roasting brings out a deep, jammy sweetness in the tomatoes that's just irresistible.
- •So Simple: It looks and tastes so elegant, but honestly, it’s one of the easiest things you can make.
- •A Feast for the Senses: The colors, the aroma of roasting garlic and tomatoes, the textures... it's a full sensory experience.
- •Versatile: It's beautiful on its own, but also wonderful spooned over grilled chicken or piled onto crusty bread.
Honestly, I never thought a simple salad could feel so luxurious. The roasted tomatoes are a game-changer. It’s like sunshine on a plate, but with this incredible depth. I could eat this every single day.
Essential Ingredient Guide
- Cherry Tomatoes: Look for ones that are firm and bright. A mix of colors is always so pretty. The roasting process is very forgiving, so even if they're a little soft, they'll be delicious.
- Fresh Mozzarella: I love using the little ciliegine (cherry-sized) balls for ease, but tearing a large ball gives you these wonderful, rustic edges. Either way, make sure it's fresh and packed in water for the best creamy texture.
- Balsamic Glaze: You can buy this pre-made, and it's a lifesaver. It’s just balsamic vinegar that's been cooked down to a thick syrup. It adds that perfect sweet and tangy finish.
Complete Cooking Process
- Start by gently tossing the cherry tomatoes with olive oil, minced garlic, salt, and pepper right on the baking sheet.
- Roast them until they're beautifully blistered and fragrant. The kitchen will smell amazing.
- Let the tomatoes cool just slightly before arranging them on a platter with the fresh mozzarella.
- Finish with a generous scatter of fresh basil leaves and a beautiful drizzle of balsamic glaze.
Your Questions, Answered
→Can I make this ahead of time?
You can roast the tomatoes ahead of time and store them in the fridge. I'd recommend gently reheating them or bringing them to room temperature before assembling the salad, as it’s best served warm.
→What kind of mozzarella is best?
Honestly, any fresh mozzarella will work! The small 'ciliegine' or 'bocconcini' balls are convenient. A larger ball of fresh mozzarella, torn into rustic pieces, is also beautiful. Just avoid the low-moisture block mozzarella you'd use for pizza.
→What can I serve with this salad?
It's so versatile! It’s lovely as a light lunch with some crusty bread. It's also a perfect side for grilled chicken or fish, or you can serve it as an appetizer for a dinner party.
Roasted Tomato Caprese Salad Recipe
A cozy twist on a classic, this Roasted Tomato Caprese Salad recipe brings out the deep, sweet flavors of summer tomatoes. Paired with creamy mozzarella, fresh basil, and a simple balsamic glaze, it’s a beautifully simple dish that feels like a warm hug. Perfect for a light lunch or a graceful appetizer.
Timing
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Recipe Details
Ingredients
For the Salad
- 012 pints cherry or grape tomatoes
- 022 tablespoons olive oil
- 032 cloves garlic, minced
- 041/2 teaspoon sea salt
- 051/4 teaspoon black pepper
- 068 ounces fresh mozzarella, either small balls (ciliegine) or a large ball, torn
- 071/2 cup fresh basil leaves
- 082 tablespoons balsamic glaze, for drizzling
Instructions
First things first, let's get the oven warm. Set it to 400°F (200°C). Find a nice baking sheet. Toss your cherry tomatoes onto it, and don't worry if they're not perfect. That's part of the charm.
Drizzle the tomatoes with olive oil, sprinkle over the minced garlic, salt, and pepper. Gently toss them with your hands—I find it connects you to the food. Slide them into the oven and let them roast for about 15-20 minutes. You’re looking for them to be softened, blistered in spots, and just starting to burst. Oh, the smell is just divine.
Once they're done, pull them out and let them cool on the baking sheet for just a few minutes. You don't want them piping hot, just warm enough to gently melt the cheese a tiny bit.
On a platter or in a shallow bowl, arrange the warm roasted tomatoes. Tuck the mozzarella balls or torn pieces in and around them. It's like creating a little landscape. Scatter the fresh basil leaves over the top. The contrast of the warm tomatoes and cool, fresh basil is just lovely.
Now for the final flourish. Drizzle that beautiful, syrupy balsamic glaze all over everything. Don't be shy. Serve it right away, maybe with a piece of crusty bread to sop up all those incredible juices.
Notes & Tips
- 1Feel free to use larger tomatoes like Roma or Campari, just cut them into chunks before roasting.
- 2If you don't have balsamic glaze, you can make your own by simmering balsamic vinegar in a small saucepan until it's reduced and syrupy. Just watch it carefully!
Tools You'll Need
- •Don't overcrowd the pan when roasting the tomatoes. Give them space to caramelize rather than steam.
- •Use good quality olive oil and balsamic glaze. Since there are so few ingredients, their quality really shines through.
- •Add the basil at the very end so it stays fresh and vibrant.