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
Scale
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.
