Description
This Roasted Cherry Tomato Caprese Salad is a vibrant and flavorful twist on the classic Caprese salad. Roasting the cherry tomatoes enhances their natural sweetness, creating a delicious contrast to the creamy mozzarella and fresh basil. Perfect as an appetizer or side dish.
Ingredients
Units
Scale
Cherry Tomato Caprese Salad:
- 500 g (18 oz) cherry tomatoes – or grape tomatoes
- 3 cloves garlic – gently crushed, but left whole
- 1/4 cup (60 ml) extra virgin olive oil
- 1 teaspoon white granulated sugar
- 1/2 teaspoon dried oregano
- 1/4 teaspoon sea salt flakes + additional when serving
- 170 g (6 oz) fresh mozzarella ball – torn into pieces
- 1/4 cup fresh basil leaves – use smaller leaves or gently tear larger ones
Instructions
- Preheat your oven to 180 Degrees C (355 F). Wash and dry the tomatoes. Cut large tomatoes in half, pierce smaller ones with a knife.
- Place tomatoes in a bowl. Add garlic, olive oil, sugar, oregano, and salt. Toss to combine.
- Transfer to a baking dish. Roast in the oven for 30-40 minutes until caramelized.
- Remove from oven and cool. Discard garlic. Arrange tomatoes on a platter with mozzarella and basil. Pour over roasting juices.
- Season and serve. Sprinkle with sea salt flakes before serving.
Notes
- Adjust seasoning to taste with salt and pepper.
- Avoid reactive pans with acidic foods like tomatoes.
- Store roasted tomatoes in the fridge for up to three days. Serve at room temperature.
Nutrition
- Serving Size: 1 serving
- Calories: 263 kcal
- Sugar: 5g
- Sodium: 395mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 30mg
