If you love the classic combination of tomatoes, mozzarella, and basil but want to elevate it with a rich, comforting twist, the Barefoot Contessa Roasted Tomato Caprese Salad Recipe is an absolute must-try. This salad showcases roasted plum tomatoes that develop a deeper, slightly caramelized flavor while still staying juicy and tender. Layered with fresh mozzarella and fragrant basil leaves, it’s a simple yet stunning dish that turns the humble Caprese salad into something truly special. Perfect for warm afternoons or as a delightful starter, this recipe brings out the best of Italian-inspired freshness with a roasted depth that will become a fast favorite in your kitchen.
Ingredients You’ll Need
This recipe calls for a handful of ingredients that are all straightforward but essential. Each one plays an important role in creating the perfect balance of sweet, tangy, creamy, and fresh flavors, with textures and colors that make this salad as beautiful as it is delicious.
- 12 plum tomatoes, halved lengthwise: These are ideal for roasting because they hold their shape well and become luscious when cooked.
- ¼ cup olive oil (plus more for drizzling): High-quality olive oil adds richness and helps caramelize the tomatoes evenly.
- 1 ½ tablespoons balsamic vinegar: Adds a subtle tang that complements the natural sweetness of the tomatoes beautifully.
- 2 teaspoons sugar: Enhances the caramelization during roasting without overwhelming the dish.
- Kosher salt and freshly ground black pepper: Essential seasonings that bring out the tomato’s flavor layers.
- 16 ounces fresh mozzarella, sliced: Creamy and delicate, fresh mozzarella balances the roasted tomato’s intensity.
- ¼ cup fresh basil leaves (whole or torn): The fresh herbaceous notes of basil add brightness and that authentic Caprese character.
- Optional flaky sea salt for garnish: Offers a finishing touch with a crunchy texture and a burst of saltiness.
How to Make Barefoot Contessa Roasted Tomato Caprese Salad Recipe
Step 1: Roast the Tomatoes
Start by preheating your oven to 275°F to create a gentle roasting environment that will slowly draw out the tomatoes’ natural sugars. Arrange the halved plum tomatoes cut-side up on a sheet pan so they roast evenly. Drizzle them generously with olive oil and balsamic vinegar, then sprinkle with sugar, kosher salt, and freshly ground black pepper. This seasoning blend is what transforms the tomatoes into something rich and complex as they roast for 2 to 2½ hours. You’ll know they’re ready when they look slightly shriveled around the edges but still retain their juicy interior. Let them cool to room temperature before assembling the salad.
Step 2: Prepare the Fresh Mozzarella
While the tomatoes are roasting, slice your fresh mozzarella into even rounds. The creamy texture of the mozzarella serves as a smooth counterbalance to the roasted tomatoes. Keep the slices ready at room temperature so the salad layers come together without any unwanted chill.
Step 3: Assemble the Salad Layers
On a beautiful serving platter, start by alternating layers of the roasted tomatoes and fresh mozzarella slices. Make sure to space them a bit and tuck fresh basil leaves in between the layers. This invites pockets of fragrant basil to peek through every bite, creating fabulous bursts of herbal freshness.
Step 4: Final Touches
Once your layers are set, drizzle the salad with a little extra olive oil for added silky richness. If you like a hint of salty crunch, sprinkle flaky sea salt over the top just before serving. This extra step enhances both flavor and texture, making every mouthful sing.
How to Serve Barefoot Contessa Roasted Tomato Caprese Salad Recipe
Garnishes
For a finishing flourish, consider adding a sprinkle of freshly cracked black pepper and a handful of torn basil leaves on top for extra color. Thin ribbons of lemon zest can also add an unexpected zing that brightens the whole dish.
Side Dishes
This salad works beautifully as a light appetizer or side. Pair it with crusty garlic bread for soaking up the juices or alongside grilled chicken or fish to add a fresh, summery contrast. It’s also fantastic with a chilled glass of crisp white wine.
Creative Ways to Present
If you want to impress your guests with presentation, try serving the salad in individual small bowls or mason jars, layering the roasted tomatoes, mozzarella, and basil leaves. This turns the classic Barefoot Contessa Roasted Tomato Caprese Salad Recipe into a sophisticated, portable dish that’s perfect for picnics and parties.
Make Ahead and Storage
Storing Leftovers
You can store roasted tomatoes separately in an airtight container in the refrigerator for up to 24 hours. To enjoy leftovers at their best, bring the roasted tomatoes to room temperature before assembling the salad again with fresh mozzarella and basil.
Freezing
Because fresh mozzarella and basil don’t freeze well, this salad is best enjoyed fresh. If you want to freeze components, only consider freezing the roasted tomatoes in a freezer-safe container for up to 1 month. Defrost them slowly in the fridge and expect some texture changes.
Reheating
If you want to reheat roasted tomatoes, do so gently in a low oven or microwave just until warmed through; avoid overheating or they will lose their texture. Reassemble with fresh mozzarella and basil after reheating for best flavor.
FAQs
Can I use other types of tomatoes?
Absolutely! While plum tomatoes are perfect for roasting due to their texture, Roma or cherry tomatoes can work well too. Just adjust the roasting time slightly based on size and juiciness.
Is it necessary to roast the tomatoes at 275°F?
Roasting at a low temperature like 275°F allows the tomatoes to slowly caramelize without burning and retain their juiciness. Higher temperatures may cook them too fast and dry them out.
Can I prepare the salad fully in advance?
The best results come from roasting tomatoes the day before and assembling the salad just before serving. This keeps the mozzarella fresh and prevents the basil from wilting.
What can I substitute for fresh mozzarella?
If fresh mozzarella isn’t available, burrata is a creamy alternative. For a firmer cheese, slices of fresh farmer’s cheese or mild feta can offer a different but tasty twist.
How long does the Barefoot Contessa Roasted Tomato Caprese Salad Recipe last once assembled?
This salad is best enjoyed the same day it’s assembled to keep the fresh basil vibrant and mozzarella creamy. leftovers may separate and lose textural contrast after a day.
Final Thoughts
There’s something incredibly satisfying about the Barefoot Contessa Roasted Tomato Caprese Salad Recipe — it’s a humble dish transformed by simple technique and quality ingredients into a showstopper that feels like a hug from the inside out. Whether you’re hosting a casual dinner or need a go-to summer salad that’s bursting with flavor and color, this recipe is always a winner. I can’t wait for you to make it and enjoy every luscious bite!
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Barefoot Contessa Roasted Tomato Caprese Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 6 servings
- Category: Salad
- Method: Roasting
- Cuisine: Italian
- Diet: Vegetarian, Gluten Free
Description
This Barefoot Contessa Roasted Tomato Caprese Salad is a delightful twist on the classic Caprese, featuring slow-roasted plum tomatoes that intensify their flavor, layered with fresh mozzarella and fragrant basil leaves. Drizzled with olive oil and infused with balsamic vinegar, this salad combines slow roasting and fresh ingredients to create a vibrant, juicy, and satisfying dish perfect for summer or any occasion.
Ingredients
Tomatoes and Seasoning
- 12 plum tomatoes, halved lengthwise
- ¼ cup olive oil (plus more for drizzling)
- 1 ½ tablespoons balsamic vinegar
- 2 teaspoons sugar
- Kosher salt to taste
- Freshly ground black pepper to taste
Main Ingredients
- 16 ounces fresh mozzarella, sliced
- ¼ cup fresh basil leaves (whole or torn)
- Optional flaky sea salt for garnish
Instructions
- Preheat the Oven: Set your oven to 275°F (135°C) to prepare for slow roasting the tomatoes. This low temperature allows the tomatoes to release their natural sweetness without drying out.
- Prepare the Tomatoes: Arrange the halved plum tomatoes cut-side up on a sheet pan to ensure even roasting. Drizzle them generously with olive oil and balsamic vinegar for moisture and tangy flavor.
- Season the Tomatoes: Sprinkle the tomatoes with sugar, kosher salt, and freshly ground black pepper to enhance their flavor and balance the acidity.
- Roast the Tomatoes: Place the sheet pan in the oven and roast the tomatoes for 2 to 2½ hours. They should appear slightly shriveled but still maintain juiciness, concentrating their flavors.
- Cool the Tomatoes: Once roasted, remove the tomatoes from the oven and allow them to cool to room temperature, which helps preserve their texture for the salad.
- Assemble the Salad: On a serving platter, alternate layers of roasted tomatoes and fresh mozzarella slices. Distribute torn or whole basil leaves throughout to add fresh herbal notes.
- Finish and Serve: Drizzle the salad with additional olive oil and, if desired, sprinkle with flaky sea salt for a delicate crunch and enhanced flavor. Serve the salad at room temperature to appreciate the full flavor complexity.
Notes
- Best served on the day it’s made for optimal freshness and flavor.
- The roasted tomatoes can be prepared a day in advance and stored in the refrigerator; bring to room temperature before assembling.
- Use high-quality fresh mozzarella and basil for the best taste.
- This recipe pairs well with crusty bread and a light white wine.
