Roasted Tomato Caprese Salad: Recipe and photos by For the Love of Cooking.net
I needed to make a dish to take to a friends house for dinner so I decided to do a caprese salad. Instead of using plain raw tomatoes I decided to roast them. I drizzled really good balsamic vinegar over the tomatoes before plating them with the mozzarella and basil. It was SO DELICIOUS!! I don’t think I will make a caprese salad any other way ever again. Simple, quick, beautiful, and delectable!
- Olive oil
- 10 small vine ripened tomatoes, halved and seeded
- Sea salt and freshly cracked pepper, to taste
- Really good balsamic vinegar
- Fresh mozzarella cheese, sliced
- Fresh basil, chiffonade
Preheat the oven to 400 degrees. Line a baking sheet with tin foil then coat it with cooking spray.
Slice the tomatoes in half then spoon out the seeds. Place the tomatoes on the prepared baking sheet then drizzle the tomatoes with a bit of olive oil and season them with sea salt and freshly cracked pepper, to taste. Place the tomatoes into the oven and roast them for 20 minutes. Remove from the oven and drizzle with a good balsamic vinegar. Set aside to cool.
Once the tomatoes have cooled, alternate them with the mozzarella cheese in spiral on the serving platter, overlapping them for a nicer appearance. Sprinkle the top with fresh basil. Serve and enjoy.
Click here for a printable version of this recipe – For the Love of Cooking.net