Roasted Tomato Caprese Salad
It’s really amazing how just 3 ingredients can create such a flavorful, refreshing salad. I loved the juicy tomatoes with the chunks of mozzarella and the strong yet balanced flavor of the basil. This dish was healthy and hearty and served as a nice break from all the potatoes, meat, and beans we’ve been eating lately.
Roasted Tomato Caprese Salad (adapted from For the Love of Cooking):
Yields 4 servings
- Olive oil
- 10 small vine ripened tomatoes, halved and seeded
- Sea salt and freshly cracked pepper, to taste
- Balsamic vinegar
- Fresh mozzarella, sliced
- Fresh basil, chiffonade
Preheat oven to 400 degrees F. Line a baking sheet with tinfoil and spray with olive oil cooking spray.
Slice the tomatoes in half and spoon out the seeds.
Place tomatoes on prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste.
Place tomatoes into the oven and roast for 20 minutes. Remove from oven and drizzle with balsamic vinegar. Set aside to cool.
Once tomatoes have cooled, alternate them with the mozzarella cheese in spiral on the serving platter, overlapping them for a nicer appearance. Sprinkle with fresh basil.