Go Back
Roasted Tomato Caprese Salad

Roasted Tomato Caprese Salad

A vibrant and flavorful twist on the classic Caprese salad, featuring slow-roasted sweet tomatoes that intensify their natural sugars, perfectly complemented by fresh mozzarella, basil, and a rich balsamic glaze.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: Italian
Calories: 310
Ingredients Method Notes

Ingredients
  

For the Roasted Tomatoes
  • 2 lbs Heirloom or Roma tomatoes Mixed colors preferred, halved or quartered
  • 3 Tbsp Olive oil
  • 1/2 tsp Dried oregano
  • 1/4 tsp Kosher salt
  • 1/4 tsp Black pepper
For Assembly
  • 16 oz Fresh mozzarella (bocconcini or sliced log) Drained well
  • 1 cup Fresh basil leaves Generously packed
  • 1/4 cup Balsamic glaze (store-bought or homemade)
  • 2 Tbsp Extra virgin olive oil For drizzling

Method
 

Instructions
  1. Preheat your oven to a low temperature, 300°F (150°C). Line a large baking sheet with parchment paper.
  2. Prepare the tomatoes: Halve or quarter the tomatoes, depending on size, and arrange them cut-side up on the prepared baking sheet.
  3. Drizzle the tomatoes evenly with 3 tablespoons of olive oil. Sprinkle with dried oregano, kosher salt, and black pepper. Toss gently to coat.
  4. Roast the tomatoes for 40 to 50 minutes. The goal is to slightly shrivel the tomatoes and concentrate their juices, not to fully burn them. Remove from the oven and let cool for 10 minutes.
  5. Assemble the salad: On a serving platter, arrange the cooled roasted tomatoes, alternating with slices of fresh mozzarella (or scattering the bocconcini).
  6. Tuck fresh basil leaves in between the tomatoes and mozzarella. Drizzle the entire platter lightly with the extra virgin olive oil.
  7. Finish by generously drizzling the balsamic glaze over the salad just before serving. Serve immediately at room temperature.

Notes

For the best texture, ensure the roasted tomatoes cool slightly before assembly; this prevents the mozzarella from melting immediately. If you don't have balsamic glaze, simmer 1/2 cup of balsamic vinegar until reduced by half to create your own.