Roasted Tomato Caprese Salad
This modern take on Caprese salad features slow-roasted cherry tomatoes that become irresistibly sweet and juicy, paired with creamy mozzarella, fresh basil, and a drizzle of balsamic glaze. It’s elegant, simple, and bursting with Mediterranean flavors — perfect as a side or light meal.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients
For the Roasted Tomatoes
2 cups cherry or grape tomatoes, halved
1½ tbsp extra virgin olive oil
1 tsp balsamic vinegar
1 garlic clove, minced
Salt & freshly ground black pepper, to taste
½ tsp dried oregano
For the Salad
8 oz (225 g) fresh mozzarella balls (bocconcini) or mozzarella slices
¼ cup fresh basil leaves
1 tbsp extra virgin olive oil
1–2 tsp balsamic glaze
Optional garnish: flaky sea salt or toasted pine nuts
Instructions
1. Roast the Tomatoes
Preheat oven to 400°F (200°C).
Line a baking sheet with parchment paper.
Toss halved tomatoes with olive oil, balsamic vinegar, garlic, salt, pepper, and oregano.
Spread them out in a single layer and roast for 20–25 minutes, until juicy and slightly caramelized.
Remove from oven and let cool slightly (they should be warm but not hot).
2. Assemble the Salad
On a serving platter, layer roasted tomatoes and mozzarella pieces.
Tuck in fresh basil leaves.
Drizzle with olive oil and balsamic glaze.
Sprinkle with flaky sea salt or pine nuts for extra texture.
Tips & Notes
Make It a Meal: Serve over baby arugula or quinoa for a more filling salad.
Cheese Swap: Burrata adds a luxurious creamy texture.
Flavor Boost: Add a few slices of avocado or roasted red peppers.
Serving Idea: Great warm or at room temperature — perfect for gatherings or as a side to grilled chicken or fish.
Frequently Asked Questions
Q: Can I make this ahead?
A: Yes — roast the tomatoes up to a day ahead and assemble right before serving.
Q: What if I don’t have balsamic glaze?
A: Simmer ½ cup balsamic vinegar until it thickens and reduces by half for an easy homemade glaze.
Q: Can I use large tomatoes?
A: Yes — slice Roma or heirloom tomatoes, roast them, and proceed as directed.
Nutritional Information
Calories: 210 kcal
Protein: 10 g
Carbohydrates: 8 g
Fat: 16 g
Fiber: 2 g
Sugar: 5 g