Ina Garten Roasted Tomato Caprese Salad
This dish is a roasted variation of the traditional Caprese salad. Instead of using raw tomatoes, Ina roasts cherry or grape tomatoes with olive oil, garlic, salt, and pepper. The warm tomatoes are then layered with slices of fresh mozzarella and basil leaves, and the entire salad is drizzled with balsamic vinegar and more olive oil. The result is a warm, slightly sweet, and herbaceous salad that’s perfect year-round.
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Italian
Ingredients
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2 pints of cherry or grape tomatoes
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2 tablespoons extra virgin olive oil
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1½ teaspoons kosher salt
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½ teaspoon freshly ground black pepper
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2 cloves garlic, minced
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12 ounces fresh mozzarella, sliced
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Fresh basil leaves, for garnish
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2 tablespoons good-quality balsamic vinegar
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Optional: extra olive oil for drizzling
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Place the cherry tomatoes on the baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and add the minced garlic. Toss well to coat.
Roast in the oven for 20–25 minutes, or until the tomatoes are softened and slightly caramelized. Let them cool slightly after removing from the oven.
On a serving platter, alternate slices of mozzarella and spoonfuls of roasted tomatoes. Tuck fresh basil leaves throughout.
Drizzle with balsamic vinegar and a little extra olive oil if desired. Serve warm or at room temperature.