Roasted Tomato Caprese Salad
A warm, roasted twist on the classic Caprese salad that combines juicy tomatoes, creamy mozzarella, and fresh basil with a tangy balsamic dressing, perfect for summer gatherings.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 2 cups cherry tomatoes
- 8 oz fresh mozzarella cheese, diced
- 1/4 cup fresh basil leaves
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and pat dry your cherry tomatoes. Cut them in half and lay them out on a baking sheet.
- Drizzle 1 tablespoon of olive oil over the halved tomatoes and season them with salt and pepper.
- Place the baking sheet in your oven and roast for 20-25 minutes.
- Combine the remaining olive oil and balsamic vinegar in a small bowl and whisk until well combined.
- Dice the fresh mozzarella into bite-sized pieces and roughly chop your fresh basil leaves.
- In a large bowl, combine the roasted tomatoes, fresh mozzarella, and basil. Drizzle the vinaigrette on top and gently toss everything to combine.
- Taste and adjust seasonings if necessary.
- Transfer your salad to a serving platter or individual bowls.
Notes
This salad is best served fresh, but you can roast the tomatoes ahead of time and assemble just before serving. To serve warm, allow the mozzarella to melt slightly for a gooey texture.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg
Keywords: Caprese salad, roasted tomatoes, summer salad, easy salad, Italian recipes