Roasted Tomato Caprese Salad
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.
Prevent your screen from going dark
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
Serving sizes are approximate. You’ll have to judge how much each person will eat and cook accordingly.
Tried this recipe?Let us know how it was!