This easy barefoot contessa roasted tomato caprese salad combines creamy mozzarella, sweet roasted tomatoes, and fresh basil for a delicious and nutritious meal. It’s quick to prepare and uses common ingredients, making it a versatile option for any occasion. The slow-roasted tomatoes add a rich, caramelized flavor that elevates this classic dish.
Ingredients Needed
- 12 plum tomatoes, halved lengthwise, seeds removed
- ¼ cup olive oil, plus more for drizzling
- 1½ tbsp balsamic vinegar
- 2 large garlic cloves, minced
- 2 tsp sugar
- 1½ tsp kosher salt
- ½ tsp freshly ground black pepper
- 16 oz fresh salted mozzarella, sliced
- 12 fresh basil leaves, julienned
How To Make Roasted Tomato Caprese Salad
- Roast the Tomatoes: Preheat the oven to 275°F (135°C). Arrange the tomatoes cut-side up on a baking sheet in a single layer. Drizzle with olive oil and balsamic vinegar. Sprinkle with garlic, sugar, salt, and pepper. Roast for 2 hours until concentrated and caramelized. Let cool to room temperature.
- Assemble the Salad: Slice the mozzarella slightly less than ½ inch thick. If the mozzarella slices are larger than the tomatoes, cut them in half.
- Layer and Serve: Arrange the roasted tomatoes and mozzarella in layers on a platter. Scatter basil on top, sprinkle with a little salt and pepper, and drizzle with olive oil. Serve at room temperature.
Recipe Tips
- Choose ripe plum tomatoes: They hold their shape well during roasting and offer a sweet flavor.
- Slow roasting is essential: Roasting at a low temperature intensifies the tomatoes’ natural sweetness and enhances their flavor.
- Use fresh, high-quality mozzarella: Fresh mozzarella provides a creamy texture that complements the roasted tomatoes perfectly.
- Fresh basil is a must: It adds a fragrant aroma and bright flavor to the salad.
- Serve at room temperature: This allows the flavors to meld together for the best taste experience.
How To Store Leftovers
place leftover roasted tomato caprese salad in an airtight container and refrigerate for up to 2 days.
Nutrition Facts
Serving Size: 1 serving (approximately 128g)
- Calories: 320
- Total Fat: 18g
- Saturated Fat: 7g
- Cholesterol: 40mg
- Sodium: 360mg
- Total Carbohydrate: 25g
- Sugars: 2g
- Dietary Fiber: 7g
- Protein: 11g
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Barefoot Contessa Roasted Tomato Caprese Salad
Description
This easy barefoot contessa roasted tomato caprese salad combines creamy mozzarella, sweet roasted tomatoes, and fresh basil for a delicious and nutritious meal. It’s quick to prepare and uses common ingredients, making it a versatile option for any occasion. The slow-roasted tomatoes add a rich, caramelized flavor that elevates this classic dish.
Ingredients
Instructions
- Roast the Tomatoes: Preheat the oven to 275°F (135°C). Arrange the tomatoes cut-side up on a baking sheet in a single layer. Drizzle with olive oil and balsamic vinegar. Sprinkle with garlic, sugar, salt, and pepper. Roast for 2 hours until concentrated and caramelized. Let cool to room temperature.
- Assemble the Salad: Slice the mozzarella slightly less than ½ inch thick. If the mozzarella slices are larger than the tomatoes, cut them in half.
- Layer and Serve: Arrange the roasted tomatoes and mozzarella in layers on a platter. Scatter basil on top, sprinkle with a little salt and pepper, and drizzle with olive oil. Serve at room temperature.
Notes
- Choose ripe plum tomatoes: They hold their shape well during roasting and offer a sweet flavor.
- Slow roasting is essential: Roasting at a low temperature intensifies the tomatoes’ natural sweetness and enhances their flavor.
- Use fresh, high-quality mozzarella: Fresh mozzarella provides a creamy texture that complements the roasted tomatoes perfectly.
- Fresh basil is a must: It adds a fragrant aroma and bright flavor to the salad.
- Serve at room temperature: This allows the flavors to meld together for the best taste experience.