Recipes

Roasted Tomato Caprese Salad

Hey, hey! It’s Wednesday, but I’m wishing it was Friday, because I’m back at the office and dreaming of the weekend!  We’re going to a wedding this weekend and staying overnight at a hotel Saturday night so it’ll be like a mini vacation.  I’m getting spoiled this month!  I should be one of those people who somehow manages to travel for a living and is just always on vacation.  But until that happens, I’ll keep writing about food and sharing the occasional recipe with you; like today’s roasted tomato caprese salad!

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This salad was inspired by the cherry tomatoes and basil from my little container garden.  I initially wanted to make some sort of pasta with my small bounty, but I decided a fresh salad sounded better at the time.  It was my first time roasting tomatoes and I will never go back.  For real.  So good.  Go roast some tomatoes so you understand what I mean, I’ll wait.

Of course I had to add mozzarella to make it a caprese salad.  Everything is better with cheese. This is a fact.

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Roasted Tomato Caprese Salad

Serves 2-4  |  prep time 5 minutes  |  cook time 15 minutes

Ingredients

  • 1lb cherry tomatoes
  • 1/2 tablespoon extra virgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1/4 cup balsamic vinegar
  • 1/2 cup fresh basil leaves, cut into thin strips (aka chiffonade)
  • 1/2 cup mozzarella cheese, cubed

Directions

  1. Preheat the oven to 400 degrees.
  2. Spread the tomatoes onto a baking sheet lined with foil or parchment paper.  coat the tomatoes in the olive oil, salt, and pepper.  Bake for 12-15 minutes, until the tomatoes start popping.
  3. While the tomatoes are baking, add the balsamic vinegar to small pan or sauce pot and bring to a boil on high heat.  Once the vinegar starts to bubble, turn the heat to meadium/low and simmer for 10 minutes or until the vinegar is thick and coats the back of a spoon.
  4. Allow the tomatoes to cool for 5-10 minutes; then combine the tomatoes, cheese, and basil in a bowl.  Drizzle the salad with 1-2 tablespoons of the balsamic reduction.
  5. Serve warm along side your favorite grilled protein or Italian dish.

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