Roasted Tomato Caprese Salad Recipe
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.
- 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
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
- Preheat the Oven: Preheat your oven to 400°F (200°C), positioning the rack in the middle to ensure even cooking for the tomatoes.
- Prepare the Tomatoes: Wash the Roma tomatoes thoroughly and slice them lengthwise in halves to prepare for roasting.
- Mince the Garlic: Finely mince the garlic cloves to ensure the flavor infuses throughout the roasted tomatoes.
- 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.
- Toss to Coat: Gently toss to evenly coat all the tomato halves with the oil and spices, ensuring each piece is well flavored.
- 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.
- Roast the Tomatoes: Roast in the preheated oven for 45-60 minutes until the tomatoes are softened, slightly caramelized, tender, and have browned edges.
- Cool Slightly: Remove tomatoes from the oven and let them cool lightly so their flavors meld and they are easier to handle during assembly.
- Prepare the Mozzarella: Slice the fresh mozzarella into 1/4-inch thick rounds, choosing high-quality fresh mozzarella for the best creamy texture.
- 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.
- Drizzle with Olive Oil: Generously drizzle extra virgin olive oil over the assembled salad to add richness and help blend the flavors.
- Add Balsamic Glaze (Optional): If desired, drizzle balsamic glaze over the salad decoratively to introduce a sweet and tangy accent.
- Season to Taste: Lightly sprinkle salt and freshly ground black pepper, keeping in mind the tomatoes are already well-seasoned.
- 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
