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Jazz us Caprese salad with this Roasted tomato and mozzarella salad. The tomatoes are roasted to perfection and the entire dish is the best appetizer or side dish.
Roasted tomato and mozzarella salad
Many people have had tomato and mozzarella salad before and it was cold. I always think it looks delicious, but I am not a fan of cold tomatoes.
A few weeks ago I thought… Why not make it in the oven?? I have a small love for roasted tomatoes. However, I cannot stand cold tomatoes, but if you stick them in the oven for a few minutes… I am in love! 😉
My husband and I devoured the entire pan all by ourselves. It was love at first bite! Our kids were not a fan, but we loved it.
Great for entertaining!
This side dish would be a fun appetizer or side dish when you are having people over. They don’t have to know it didn’t require much effort. 😉
It looks so fancy but takes literally no time at all. Plus, it tastes so delicious. Don’t you love dishes like that?
Roasted caprese salad ingredients:
- 4 on the vine Tomatoes
- 1 lb Ball of Fresh Mozzarella
- 2 Tbsp Balsamic Vinegar
- 10 Fresh Leaves of Basil
- 2 tsp Olive Oil
- ½ tsp Sea Salt
- ½ tsp Pepper
- Ingredients for the Balsamic Reduction:
½ cup Balsamic Vinegar
2 Tbsp Brown Sugar
How to make roasted tomato and mozzarella salad:
Preheat the oven to 450 degrees F.
Slice the tomatoes into approximately ½ inch thick slices. Put the tomato slices on a baking sheet, season them with the salt and pepper and top with the balsamic vinegar.
Bake for 10-15 minutes until the tomatoes are soft.
Prepare the balsamic reduction by heating the balsamic vinegar and the brown sugar in a small sauce pan over medium heat.
Whisk until the brown sugar is dissolved and then heat until the sauce is reduced in half and thickened (approximately 8-10 minutes).
Then slice the mozzarella into approximately 1/2″ thick slices and slice the fresh basil leaves.
Carefully place the tomatoes onto a place with a spatula, then layer them with the mozzarella. Top with the basil and drizzle with the balsamic reduction sauce. Enjoy!
It is that easy to make roasted caprese salad!
The flavor from each roasted tomato is so delicious layered with balsamic vinegar and fresh mozzarella. Plus, the mozzarella and basil looks so pretty.
This recipe is delicious and the presentation looks fancy. We won’t tell how simple it is. 🙂
It is simple enough to make during the week but so tasty that you will want to serve it for guests. Give it a try and let us know how you like it.
Make sure you Pin it, so you don’t forget to try it.
Print the recipe for roasted tomato caprese salad below:
Roasted Tomato and Mozzarella Salad
Ingredients
- 4 on the vine Tomatoes
- 1 lb Ball of Fresh Mozzarella
- 2 Tbsp Balsamic Vinegar
- 10 Fresh Leaves of Basil
- 2 tsp Olive Oil
- 1/2 tsp Sea Salt
- 1/2 tsp Pepper
- Ingredients for the Balsamic Reduction:
- 1/2 cup Balsamic Vinegar
- 2 Tbsp Brown Sugar
Instructions
- Preheat the oven to 450 degrees F.
- Slice the tomatoes into approximately ½ inch thick slices.
- Put the tomato slices on a baking sheet, season them with the salt and pepper and top with the balsamic vinegar.
- Bake for 10-15 minutes until the tomatoes are soft.
- Prepare the balsamic reduction by heating the balsamic vinegar and the brown sugar in a small sauce pan over medium heat. Whisk until the brown sugar is dissolved and then heat until the sauce is reduced in half and thickened (approximately 8-10 minutes).
- Then slice the mozzarella into approximately 1/2″ thick slices and slice the fresh basil leaves.
- Carefully place the tomatoes onto a place with a spatula, then layer them with the mozzarella. Top with the basil and drizzle with the balsamic reduction sauce. Enjoy!
Nutrition Facts
Chick pea salad is bursting with so many fresh ingredients and a great option for lunch or dinner.
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- Easy Pasta Salad Recipe
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