Roasted Tomato Caprese Salad Recipe

Introduction

Roasted Tomato Caprese Salad is a delightful twist on the classic Italian favorite. Roasting the tomatoes intensifies their sweetness, creating a rich and flavorful salad perfect for any occasion. This easy recipe combines tender roasted tomatoes, fresh mozzarella, and fragrant basil for a delicious, fresh dish.

Ingredients

• 2 pounds ripe Roma tomatoes, halved lengthwise
• 4 cloves garlic, minced
• 1/4 cup extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• 1 pound fresh mozzarella cheese, sliced into 1/4-inch thick rounds
• 1 cup fresh basil leaves
• 1/4 cup balsamic glaze (optional, for drizzling)
• Extra virgin olive oil (for drizzling)
• Salt and freshly ground black pepper to taste

Instructions

1. Step 1: Preheat your oven to 400°F (200°C) and position the oven rack in the middle for even cooking.
2. Step 2: Wash and halve the Roma tomatoes lengthwise. Mince the garlic finely.
3. Step 3: In a large bowl, combine the tomatoes, garlic, olive oil, balsamic vinegar, dried oregano, dried basil, red pepper flakes (if using), salt, and pepper. Toss gently to coat all the tomato halves evenly.
4. Step 4: Arrange the tomatoes in a single layer on a parchment-lined baking sheet with the cut side facing up.
5. Step 5: Roast the tomatoes in the preheated oven for 45-60 minutes, until they are softened, slightly caramelized, and tender with browned edges.
6. Step 6: Remove the tomatoes from the oven and allow them to cool slightly while you prepare the mozzarella.
7. Step 7: Slice the fresh mozzarella into 1/4-inch thick rounds.
8. Step 8: On a serving platter, alternate layers of roasted tomatoes, mozzarella slices, and fresh basil leaves in an attractive pattern.
9. Step 9: Drizzle the salad with extra virgin olive oil and, if using, balsamic glaze for added sweetness and acidity.
10. Step 10: Season the salad with salt and freshly ground black pepper to taste and serve immediately while the tomatoes are still slightly warm.

Tips & Variations

• Use Roma tomatoes for the best balance of flesh and seeds that hold up well during roasting.
• For a milder garlic flavor, roast whole cloves with the tomatoes instead of minced garlic.
• Try adding a sprinkle of toasted pine nuts or a few slices of avocado for extra texture and richness.
• Use high-quality fresh mozzarella to maximize creaminess and flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm the roasted tomatoes gently in the oven or microwave before assembling the salad. Assemble the salad fresh to keep the mozzarella and basil leaves at their best.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of tomatoes for roasting?

Yes, but Roma tomatoes are preferred because they roast well without becoming too watery. Cherry or grape tomatoes can also be used, but they may require less roasting time.

Is it okay to prepare this salad in advance?

It’s best to roast the tomatoes ahead of time and store them cooled in the refrigerator. Assemble the salad just before serving to keep the mozzarella fresh and the basil vibrant.

Roasted Tomato Caprese Salad Recipe

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4.8 from 118 reviews

This Roasted Tomato Caprese Salad recipe elevates the classic Caprese with the deep, sweet flavors of oven-roasted Roma tomatoes combined with fresh mozzarella and fragrant basil. Perfectly drizzled with olive oil and optional balsamic glaze, it’s a vibrant, easy-to-make dish that bursts with layered Italian flavors—ideal as a refreshing appetizer or light meal.

• Author: Luna
• Prep Time: 15 minutes
• Cook Time: 45-60 minutes
• Total Time: 1 hour to 1 hour 15 minutes
• Yield: 4 to 6 servings 1x
• Category: Salad
• Method: Roasting
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Roasted Tomatoes:

• 2 pounds ripe Roma tomatoes, halved lengthwise
• 4 cloves garlic, minced
• 1/4 cup extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper to taste

For the Caprese Salad:

• 1 pound fresh mozzarella cheese, sliced into 1/4-inch thick rounds
• 1 cup fresh basil leaves
• 1/4 cup balsamic glaze (optional, for drizzling)
• Extra virgin olive oil (for drizzling)
• Salt and freshly ground black pepper to taste

Instructions

1. Preheat the Oven: Preheat your oven to 400°F (200°C), positioning the rack in the middle to ensure even cooking for the tomatoes.
2. Prepare the Tomatoes: Wash the Roma tomatoes thoroughly and slice them lengthwise in halves to prepare for roasting.
3. Mince the Garlic: Finely mince the garlic cloves to ensure the flavor infuses throughout the roasted tomatoes.
4. Combine Ingredients: In a large bowl, mix the halved tomatoes, minced garlic, olive oil, balsamic vinegar, dried oregano, dried basil, red pepper flakes (if using), and season generously with salt and freshly ground black pepper.
5. Toss to Coat: Gently toss to evenly coat all the tomato halves with the oil and spices, ensuring each piece is well flavored.
6. Arrange on Baking Sheet: Spread the coated tomatoes in a single layer on a parchment-lined baking sheet with the cut sides facing up for proper roasting.
7. Roast the Tomatoes: Roast in the preheated oven for 45-60 minutes until the tomatoes are softened, slightly caramelized, tender, and have browned edges.
8. Cool Slightly: Remove tomatoes from the oven and let them cool lightly so their flavors meld and they are easier to handle during assembly.
9. Prepare the Mozzarella: Slice the fresh mozzarella into 1/4-inch thick rounds, choosing high-quality fresh mozzarella for the best creamy texture.
10. Arrange the Salad: On a serving platter or individual plates, alternate layers of roasted tomatoes, mozzarella slices, and fresh basil leaves in an attractive pattern.
11. Drizzle with Olive Oil: Generously drizzle extra virgin olive oil over the assembled salad to add richness and help blend the flavors.
12. Add Balsamic Glaze (Optional): If desired, drizzle balsamic glaze over the salad decoratively to introduce a sweet and tangy accent.
13. Season to Taste: Lightly sprinkle salt and freshly ground black pepper, keeping in mind the tomatoes are already well-seasoned.
14. Serve Immediately: Serve the Roasted Tomato Caprese Salad fresh, while the tomatoes are still warm and the mozzarella is soft and creamy for the best taste experience.

Notes

• Use Roma tomatoes for their balance of flesh and seeds and their firmness when roasting.
• Roasting tomatoes intensifies sweetness and adds rich caramelized notes.
• Fresh mozzarella is preferable for its creamy texture; substitute with good-quality mozzarella if needed.
• The balsamic glaze adds sweetness but is optional; pure balsamic vinegar can be used if preferred.
• This salad is best enjoyed immediately to appreciate the contrast between warm tomatoes and cool mozzarella.
• Adjust seasoning carefully as the roasting already infuses salt and pepper into the tomatoes.

Keywords: Roasted Tomato Caprese Salad, Caprese Salad, Roasted Tomatoes, Italian Salad, Fresh Mozzarella, Basil, Easy Salad Recipe