Roasted Cherry Tomato Caprese Salad Recipe

If you’re searching for a fresh twist on a beloved classic, this Roasted Cherry Tomato Caprese Salad is about to become your new obsession. Roasting the tomatoes makes them sweet and jammy, their garlicky juices mingling with creamy mozzarella and aromatic basil for a salad that’s downright irresistible.

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Ingredients You’ll Need

One of the best parts of Roasted Cherry Tomato Caprese Salad is just how beautifully each ingredient complements the next. This is a recipe where every component shines; choose the best you can find and let the flavors do the work.

• Cherry tomatoes (500 g/18 oz): Use ripe, juicy cherry or grape tomatoes—their natural sugars intensify during roasting, creating irresistible caramelization.
• Garlic cloves (3, crushed): Leave them whole and crushed gently; they infuse the roasting oil with a mellow, sweet garlicky flavor without overpowering the salad.
• Extra virgin olive oil (¼ cup/60 ml): The fruity, peppery richness ties everything together—don’t skimp on quality here!
• White granulated sugar (1 teaspoon): Just a kiss of sugar heightens the tomatoes’ sweetness and helps with caramelization.
• Dried oregano (½ teaspoon): Adds a savory, Mediterranean flair that pairs perfectly with roasted tomatoes and basil.
• Sea salt flakes (¼ teaspoon + more for serving): Flaky sea salt brings out all the subtle flavors and adds a little crunch at the finish.
• Fresh mozzarella (170 g/6 oz): Tear into bite-sized pieces for creamy, pillowy pockets throughout the salad.
• Fresh basil leaves (¼ cup): Use the smallest leaves you can find, or gently tear bigger ones—their fragrance and color are essential.

Variations

The beauty of Roasted Cherry Tomato Caprese Salad is how effortlessly you can mix things up. It’s easy to adapt this recipe based on what’s in your pantry, seasonal cravings, or dietary needs—don’t be afraid to get creative!

• Try Different Cheeses: Swap fresh mozzarella for creamy burrata or tangy feta for a different flavor profile.
• Add Balsamic Glaze: Drizzle with a sweet, syrupy balsamic reduction just before serving for extra depth and drama.
• Go Vegan: Use a plant-based “mozzarella” or marinated tofu and a robust olive oil to keep things dairy-free.
• Make It a Main Dish: Toss with cooked pasta or serve over a bed of quinoa for heartier appetites.

How to Make Roasted Cherry Tomato Caprese Salad

Step 1: Prepare the Tomatoes

Start by giving your cherry tomatoes a good rinse, then thoroughly pat them dry. If your cherry tomatoes are particularly large, halve them for even roasting; smaller ones can be left whole but should be pierced with a knife to prevent them from bursting in the oven. This step also ensures they soak up all the delicious seasonings.

Step 2: Toss with Oil, Garlic & Seasonings

Next, in a mixing bowl, combine the tomatoes with the crushed garlic, olive oil, sugar, dried oregano, and a good pinch of sea salt flakes. Gently toss everything together, making sure each tomato gets a little love from the oil and seasoning blend—this is the secret to that melt-in-your-mouth flavor.

Step 3: Roast to Perfection

Spread your seasoned tomatoes and garlic in a non-reactive baking dish (think ceramic or stainless steel, never bare metal). Slide them into a preheated oven at 180°C (355°F), and roast for 30-40 minutes. You’re looking for shriveled skins, caramelized edges, and plenty of oily, garlicky juices at the bottom of the pan—the aroma will tell you they’re ready!

Step 4: Cool and Assemble the Salad

Allow the roasted tomatoes to cool to room temperature (trust me, it’s worth the wait). Fish out the garlic and discard. Arrange the tomatoes on a serving platter, then scatter torn mozzarella and fresh basil over the top. Don’t forget to pour those savory roasting juices over everything—this is what makes Roasted Cherry Tomato Caprese Salad so extra special!

Step 5: Finishing Touches and Serve

Just before serving, sprinkle with additional sea salt flakes and, if desired, drizzle with a little balsamic glaze. Serve as is or with crusty bread to soak up every last drop. Watch this vibrant, elegant salad disappear—it’s always a hit!

How to Serve Roasted Cherry Tomato Caprese Salad

Garnishes

This salad is gorgeous as is, but you can make it extra special with a drizzle of good-quality extra virgin olive oil or balsamic glaze, a scatter of toasted pine nuts, or even a few curls of parmesan. These simple touches amplify both beauty and flavor.

Side Dishes

Pair Roasted Cherry Tomato Caprese Salad with warm, crusty bread (sourdough is divine) to mop up the roasted tomato juices. It’s also fabulous alongside grilled chicken, fish, or as a bright contrast next to rich pasta dishes.

Creative Ways to Present

For your next gathering, serve the salad atop crostini for a crowd-pleasing appetizer, layer it in jars for picnic perfection, or arrange the tomatoes, mozzarella, and basil in playful rainbow stripes for a dramatic tablescape. It’s every bit as versatile as it is delicious!

Make Ahead and Storage

Storing Leftovers

Store any leftover roasted tomatoes (without basil or mozzarella) in an airtight container in the fridge for up to three days. For the freshest flavor, allow the tomatoes to come to room temperature before assembling or serving the salad—they taste far more vibrant this way.

Freezing

While mozzarella and fresh basil don’t freeze well, you can freeze the roasted tomatoes and their juices in a freezer-safe container for up to two months. Thaw in the refrigerator, then bring to room temperature before assembling your next salad batch.

Reheating

If you want to give your roasted tomatoes a little warmth, gently reheat them in the oven or microwave until just loosened and juicy—not hot—before assembling. Avoid reheating the mozzarella or basil, as their flavors and textures are best enjoyed fresh.

FAQs

Final Thoughts

This Roasted Cherry Tomato Caprese Salad truly celebrates the magic that happens when simple ingredients are allowed to shine. I hope you’ll give it a try—once you taste those sweet, jammy tomatoes nestled with creamy mozzarella and basil, you might find yourself making it on repeat all year long!

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