Wednesday, May 11, 2016

Roasted Cherry Tomato Caprese Salad

Fresh and delicious, this Roasted Cherry Tomato Caprese Salad is perfect served with crunchy bread!

Caprese salad is one of those dishes that it seems everyone likes. This caprese salad is made with roasted cherry tomatoes, fresh mozzarella pearls, and fresh basil. Toss it all with a simple balsamic vinaigrette and it's ready!

I like to make this salad the morning before serving. Then it sits in the fridge and the flavors meld together. Optional, but recommended.

Roasted Cherry Tomato Caprese Salad
  • 2 lbs cherry tomatoes, halved & seeded
  • 8 oz fresh mozzarella pearls
  • 1/4 cup chiffonade fresh basil
  • 1 to 2 garlic cloves, minced
  • juice of half a lemon (optional)
  • 1 teaspoon white granulated sugar
  • 1 tablespoon olive oil
  • salt & pepper, to taste
  • Balsamic Vinaigrette, recipe below
Balsamic Vinaigrette
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • salt & pepper, to taste
Preheat the oven to 400 F

Add the halved & seeded tomatoes to a large sheet pan. Drizzle with olive oil, lemon juice, and garlic. Season with salt and pepper. Toss lightly to combine. Bake for 15 to 20 minutes, or until tender. 

While the tomatoes are roasting, add the vinaigrette ingredients to a large bowl. Whisk until combined. Stir in basil and mozzarella. Set aside to marinade while tomatoes are roasting. 

After tomatoes are roasted, allow them to cool to room temperature. After cooled, move the tomatoes, with a slotted spoon, to the bowl. Toss to combine and serve!

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