Roasted Tomato Caprese Salad
Prep Time: 3 hours, 10 minutes | Total Time: 3 hours, 10 minutes | Serves: 4
I was given who knows how many pounds of plum tomatoes from a friend who knew I enjoyed cooking. I was certainly not going to pass up the opportunity to use fresh tomatoes! These guys were beautiful!
I was so pleased at how these tomatoes came out of the oven, all softened and sweet and flavorful. I made plenty of roasted tomatoes so I could use them for more than just one meal. Loving fresh mozzarella like I do, I put this not-so-traditional Caprese Salad together and it was SO good! We used an excellent aged balsamic from Abingdon Oil Company to finish it off. It was gorgeous on the plate and delicious in my mouth.
If you’ve never roasted your tomatoes, try it. It does take some time and planning, but so worth it! Find the best tomatoes you can. During peak season at a farmer’s market is ideal, but I wouldn’t hesitate to do this again with tomatoes from my local grocery store in the middle of winter. They’re just that good.
Roasted Tomato Caprese Salad
Ingredients
- 1/2 recipe of Roasted Plum Tomatoes, see my recipe here
- 8 ounces fresh mozzarella, sliced
- 1/4 cup fresh basil, gently torn
- 2-3 tablespoons excellent-quality balsamic vinegar
Instructions
- If you’ve already made the roasted tomatoes earlier, you can use them cold or allow them to come to room temperature.
- On a plate, alternatively layer a slice of cheese then 2 or 3 tomatoes. You can layer them in rows, or circular.
- Place the fresh basil scattered over the top or tucked under some cheese or tomato slices. It makes a pretty presentation.
- Drizzle the balsamic vinegar over the top. Some may be absorbed by the cheese, so you can serve extra vinegar on the side if anyone desires more.
- Serve and see delighted faces.
Notes
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