I remember the first time I tried a roasted tomato Caprese salad. The sweet, juicy tomatoes paired with creamy mozzarella were a game changer for me. It’s incredible how simple ingredients can elevate a dish like this. Trust me, once you taste those caramelized tomatoes mingling with fresh basil and a drizzle of balsamic, you’ll never look at a regular Caprese the same way. Curious how to make this dish? Let’s break it down together.
Why You’ll Love This Recipe
If you’re like me and can’t resist a good tomato, you’re in for a treat with this Roasted Tomato Caprese Salad.
Seriously, this dish is everything. The way those plum tomatoes roast down to caramelized perfection is like magic, and they pair beautifully with creamy mozzarella.
I mean, who doesn’t love mozzarella? The Barefoot Contessa’s roasted tomato caprese salad pulls it all together—olive oil, balsamic vinegar, fresh basil, and a sprinkle of salt.
Every bite feels fresh and vibrant, making it just perfect for summer gatherings or simple weeknights. Trust me, your taste buds will dance.
Plus, you’ll impress everyone without breaking a sweat. What’s not to love about that?
Grab those tomatoes and let’s get cooking.
Equipment List
When you’re whipping up this Roasted Tomato Caprese Salad, having the right equipment makes all the difference. Trust me on this; I’ve learned the hard way.
First up, you’ll need a good sheet pan—nothing fancy, just sturdy. I recommend a large one for even roasting and plenty of tomato space. A sharp knife is a must; slicing that mozzarella should feel effortless, not like a workout.
Don’t forget a measuring cup and spoons for the olive oil and balsamic vinegar, plus a mixing bowl for all those seasonings. Oh, and parchment paper—a life saver for easy cleanup. And if you’re looking to elevate your dish further, consider using a professional kitchen torch to add a beautiful caramelized finish.
Got all that? Great! Let’s make some deliciousness happen without turning the kitchen into a disaster zone.
Our Ingredients
When it comes to a fresh and flavorful dish, nothing quite beats a Roasted Tomato Caprese Salad. It’s like capturing summer in a bowl, even if it’s a chilly day outside. Plus, roasting the tomatoes brings out their natural sweetness, making them taste like little sun-kissed jewels.
You’ll want to gather your ingredients before diving in, and trust me, it’s pretty straightforward. Here’s what you’ll need to whip up this delightful salad.
Ingredients:
- 12 plum tomatoes, halved lengthwise with seeds removed
- 1/4 cup good olive oil, plus more for drizzling
- 1 1/2 tablespoons balsamic vinegar
- 2 large garlic cloves, minced
- 2 teaspoons sugar
- 1 1/2 teaspoons kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 16 ounces fresh salted mozzarella
- 12 fresh basil leaves, julienned
Now, let’s chat a bit about these ingredients. It’s important to focus on quality, especially with something as simple as a Caprese salad.
For the tomatoes, plum varieties are great because they’re meaty and flavorful—perfect for roasting. And when it comes to mozzarella, fresh is key. Look for that beautiful soft texture and rich, creamy flavor. You might even find it packed in water—it’s the good kind.
Oh, and talk about basil—nothing beats the scent of fresh basil as you tear it up. It’s basically a culinary hug, isn’t it? So grab these items, and get ready for some deliciousness!
Step-by-Step Instructions
Making a Roasted Tomato Caprese Salad isn’t only delicious but also pretty uncomplicated. You’ll be transforming simple ingredients into a dish that’s bursting with flavor and nostalgia. Just follow these easy steps, and soon you’ll be enjoying a salad that captures the essence of summer, even if it’s chilly outside. Additionally, using gourmet kitchen gear can elevate your cooking experience and enhance the overall outcome of your dish.
Step-by-Step Instructions
- Preheat the oven. Start by setting your oven to 275°F (that’s a nice low and slow temperature to really coax out the flavors).
- Prepare the tomatoes. Take 12 plum tomatoes and slice them in half lengthwise. Make sure to scoop out the seeds because we want that smooth, rich texture. Place them cut side up on a sheet pan, like they’re sunbathing.
- Dress the tomatoes. Drizzle the tomatoes with 1/4 cup of good olive oil and add 1 1/2 tablespoons of balsamic vinegar. The mix of tangy and sweet here is going to make your mouth water.
- Season the mixture. Sprinkle on 2 large minced garlic cloves, 2 teaspoons of sugar (trust me, it makes all the difference), 1 1/2 teaspoons of kosher salt, and 1/2 teaspoon of freshly ground black pepper. Give everything a little shake to combine.
- Roast the tomatoes. Now, pop the sheet pan into your preheated oven. Let those tomatoes roast for about 2 hours, until they’re concentrated, caramelized, and look like little jewels. You might find yourself peeking in every now and then because the aroma is heavenly.
- Cool the tomatoes. Once the tomatoes are done roasting, take them out and let them cool to room temperature. Patience is key here; you want to let them settle into their flavors.
- Slice the mozzarella. While the tomatoes are cooling, grab 16 ounces of fresh salted mozzarella. Slice it slightly less than 1/2-inch thick. If you’ve got any larger pieces, feel free to halve them so they nicely match the size of your tomatoes.
- Layer the salad. Now it’s assembly time. On a large platter, start layering your roasted tomatoes and mozzarella slices alternately. This is where things get pretty—different colors and textures artfully arranged.
- Add the basil. Take 12 fresh basil leaves and julienne them. Sprinkle the basil on top of your layered masterpiece. It’s like confetti for your salad.
- Final seasonings. Lightly sprinkle your creation with a bit more salt and pepper to taste. Then, drizzle a touch more olive oil over the top to give it that glossy finish.
- Serve and enjoy. This salad is best served at room temperature, so let it sit a few minutes if you put it in the fridge. Dig in and savor every bite of your roasted tomato caprese salad. You might even think it tastes better than it looks—that’s some serious magic happening.
And there you have it! With just a little time and care, you’ve created a dish that’s sure to impress. Who knew tomatoes could be so elegant?
Tips & Variations
Though it may seem straightforward, there are so many ways to elevate your Roasted Tomato Caprese Salad or just make it your own. For starters, try using heirloom tomatoes; their colors and flavors can be a game-changer.
Craving a bit of kick? A sprinkle of red pepper flakes adds a nice twist. Trust me, I’ve learned the hard way not to overstuff the mozzarella; keep it simple, just enough for balance.
Got leftover roasted tomatoes? Toss ‘em in pasta or on toast for a quick breakfast. Don’t forget fresh herbs—thyme or oregano can add a delightful pop.
Oh, and if all else fails, just remember: it’s still a salad, and there’s no wrong way to eat it!
How to Serve?
Serving your Roasted Tomato Caprese Salad is like putting the finishing touch on a masterpiece, and trust me, presentation matters. I usually grab a large, beautiful platter because it sets the stage.
First, I layer those perfectly roasted tomatoes and slices of creamy mozzarella, slightly overlapping them. Then, I sprinkle the fresh basil like confetti—it adds a pop of color that’s hard to resist.
Don’t forget that drizzle of olive oil; it’s like a glimmer of magic. I sometimes toss on a pinch of salt and pepper for an extra bite.
Let the salad sit at room temperature for about 15 minutes before serving. It really allows those flavors to mingle. Plus, it gives me time to admire my handiwork.
Storage & Reheating Guide
After whipping up this delicious Roasted Tomato Caprese Salad, you might find yourself with a few leftovers—you know, if you can resist the urge to gobble it all up in one sitting.
If you do have some salad left, store it in an airtight container in the fridge; it’ll keep for about two days. Just be careful not to let the mozzarella get too soggy.
When it comes to reheating, I usually skip that step. Nothing beats the fresh taste when served at room temperature.
If you’re really feeling adventurous, toss the tomatoes back in the oven just for a few minutes—but keep an eye on them. You don’t want to burn away that deliciousness! Additionally, using airtight food storage containers ensures your ingredients maintain their optimal freshness.
Final Thoughts
Cooking is like a little adventure, and in this case, it’s a journey filled with the vibrant flavors of a Roasted Tomato Caprese Salad.
Seriously, who knew roasting tomatoes could transform them into sweet, caramelized bites that sing with flavor? As you layer those juicy beauties with fresh mozzarella and fragrant basil, you might wonder why you haven’t made this dish every week. It’s that delightful.
Trust me, even if you think you’re not a chef, this recipe is foolproof. Plus, it makes for an impressive dish to share with friends.
