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.
Ingredients
- 1 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
- 2 - 3 tablespoons excellent-quality extra-virgin olive oil
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 and oil over the top. Some may be absorbed by the cheese, so you can serve extra vinegar on the side if anyone desires more.
- Sprinkle with freshly-cracked pepper and coarse, flaky sea salt.
- Serve and see delighted faces.
Notes
Serving sizes are approximate. You’ll have to judge how much each person will eat and cook accordingly.
Nutrition Facts
Roasted Tomato Caprese Salad
Amount per Serving
Calories
154.65
% Daily Value*
Fat
10.62
g
16
%
Saturated Fat
5.26
g
33
%
Polyunsaturated Fat
0.5
g
Monounsaturated Fat
2.65
g
Cholesterol
20.41
mg
7
%
Sodium
432.95
mg
19
%
Potassium
350.76
mg
10
%
Carbohydrates
7.59
g
3
%
Fiber
1.8
g
8
%
Sugar
4.19
g
5
%
Protein
8.09
g
16
%
Vitamin C
19.93
mg
24
%
Calcium
126.27
mg
13
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!