Roasted Tomato Caprese Salad (Printer-friendly)

Roasted cherry tomatoes paired with fresh mozzarella, fragrant basil, and balsamic glaze create this vibrant Italian-inspired dish.

# What You'll Need:

01 - 1.1 lbs ripe cherry tomatoes, halved

02 - 1 tablespoon olive oil

03 - Salt and freshly ground black pepper, to taste

04 - 9 oz fresh mozzarella, sliced

05 - 0.7 oz fresh basil leaves

06 - 2 tablespoons extra virgin olive oil

07 - 1 tablespoon balsamic vinegar or balsamic glaze

01 - Set oven to 400°F for roasting tomatoes.

02 - Place halved cherry tomatoes on baking sheet. Drizzle with 1 tablespoon olive oil, season with salt and pepper.

03 - Roast tomatoes for 20-25 minutes until caramelized and slightly shriveled. Allow to cool briefly.

04 - Arrange mozzarella slices and roasted tomatoes on large platter, alternating for visual appeal.

05 - Tuck fresh basil leaves between cheese and tomato slices.

06 - Drizzle with extra virgin olive oil and balsamic vinegar or glaze.

07 - Add pinch of salt and additional cracked black pepper if desired. Serve immediately.

01 -

The roasting transforms ordinary cherry tomatoes into little bursts of concentrated sweetness
It comes together in under 40 minutes but looks like something from a restaurant
The warm tomatoes against cool mozzarella creates this perfect temperature contrast

02 -

Overcrowding the baking tray is the biggest mistake you can make. The tomatoes need space to roast not steam so use a larger tray or work in batches if needed.
Let the roasted tomatoes cool for at least 5 minutes before assembling. Hot tomatoes will instantly melt the mozzarella into a puddle and you lose that gorgeous texture contrast.

03 -

A mix of red and yellow cherry tomatoes creates the most stunning presentation. The yellow ones tend to be slightly sweeter which adds another layer of flavor.
Try adding a tiny drizzle of honey to the tomatoes before roasting if they are not quite ripe. It mimics that perfect summer sweetness.