I love how this Roasted Tomato Caprese Salad transforms a simple classic into something even more flavorful and elegant. Slow-roasted tomatoes become sweet and rich, pairing perfectly with creamy fresh mozzarella and fragrant basil for a beautiful appetizer or light side dish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
12 plum tomatoes
1/4 cup olive oil
1 1/2 tablespoons balsamic vinegar
2 garlic cloves, minced
2 teaspoons sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
16 ounces fresh mozzarella
12 fresh basil leaves
Directions
I preheat the oven to 275°F (135°C).
I cut the tomatoes in half lengthwise and remove the seeds while keeping the cores intact.
Then I place the tomatoes cut-side up in a single layer on a sheet pan.
I drizzle the olive oil and balsamic vinegar evenly over the tomatoes.
I sprinkle the minced garlic, sugar, kosher salt, and black pepper over the top.
Next I roast the tomatoes for about 2 hours until they become concentrated, tender, and lightly caramelized.
I remove the tomatoes from the oven and allow them to cool to room temperature.
I slice the fresh mozzarella into pieces slightly thinner than 1/2 inch.
Then I arrange the roasted tomatoes and mozzarella alternately on a serving platter.
I scatter the basil leaves over the top and drizzle with a little extra olive oil if desired before serving.
Servings and Timing
Prep Time: 15 minutes
Cooking Time: 120 minutes
Total Time: 135 minutes
Servings: 6 servings
Calories: 290 kcal per serving
Variations
I sometimes add a drizzle of balsamic glaze over the finished salad for extra sweetness and presentation. When I want a more herb-forward flavor, I mix in fresh oregano or thyme with the basil. I also like using heirloom tomatoes for a colorful presentation during summer. For a heartier version, I serve the salad with toasted ciabatta or garlic crostini on the side.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 2 days. Since fresh mozzarella can release moisture over time, I prefer enjoying the salad fresh whenever possible. I do not usually reheat this dish, but I let it sit at room temperature for about 20 minutes before serving again so the flavors can fully develop.
FAQs
Can I make this salad ahead of time?
I like roasting the tomatoes a day ahead and storing them in the refrigerator. I assemble the salad shortly before serving for the freshest texture.
What type of mozzarella works best?
I prefer fresh mozzarella packed in water because it gives the salad a creamy and authentic texture.
Can I use cherry tomatoes instead of plum tomatoes?
I can definitely use cherry tomatoes. They roast beautifully and become extra sweet, though the roasting time may be slightly shorter.
Is this salad served warm or cold?
I usually serve it at room temperature because the flavors taste more balanced and the mozzarella stays soft and creamy.
What can I serve with this Caprese salad?
I enjoy serving it with grilled chicken, pasta dishes, crusty bread, or as part of an appetizer spread for entertaining.
Conclusion
I love how this Roasted Tomato Caprese Salad combines simple ingredients with deep, rich flavor. The roasted tomatoes bring warmth and sweetness, while the mozzarella and basil keep the dish fresh and classic. It is an easy yet elegant recipe that always looks beautiful on the table and tastes even better with every bite.
📖 Recipe:
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Roasted Tomato Caprese Salad
- Total Time: 135 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
This Roasted Tomato Caprese Salad transforms the classic caprese into a rich and elegant dish with slow-roasted tomatoes, creamy fresh mozzarella, and fragrant basil. Perfect as a light appetizer or refreshing side dish for gatherings and summer meals.
Ingredients
12 plum tomatoes
1/4 cup olive oil
1 1/2 tablespoons balsamic vinegar
2 garlic cloves, minced
2 teaspoons sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
16 ounces fresh mozzarella
12 fresh basil leaves
Extra olive oil for drizzling, optional
Instructions
- Preheat the oven to 275°F (135°C).
- Cut the tomatoes in half lengthwise and remove the seeds while keeping the cores intact.
- Arrange the tomatoes cut-side up in a single layer on a sheet pan.
- Drizzle the olive oil and balsamic vinegar evenly over the tomatoes.
- Sprinkle the minced garlic, sugar, kosher salt, and black pepper over the tomatoes.
- Roast for about 2 hours until the tomatoes are tender, concentrated, and lightly caramelized.
- Remove the tomatoes from the oven and allow them to cool to room temperature.
- Slice the fresh mozzarella into pieces slightly thinner than 1/2 inch.
- Arrange the roasted tomatoes and mozzarella alternately on a serving platter.
- Scatter the basil leaves over the top and drizzle with additional olive oil if desired before serving.
Notes
For extra sweetness and presentation, drizzle balsamic glaze over the finished salad.
Fresh oregano or thyme can be added for additional herb flavor.
Heirloom tomatoes work beautifully for a colorful variation.
Serve with toasted ciabatta or garlic crostini for a heartier appetizer.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Allow refrigerated salad to sit at room temperature for 20 minutes before serving for best flavor.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 290 kcal
- Sugar: 8 g
- Sodium: 760 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 45 mg
