I can’t get over how roasted tomatoes make this Caprese salad so juicy, sweet, and irresistible. One bite and the classic tomato, mozzarella, and basil combo suddenly feels brand new.
I’m obsessed with Roasted Tomato Caprese Salad because it takes the thing I already crave and makes it louder. Cherry tomatoes turn jammy, glossy, and a little intense, like they finally decided to show off.
I love how fresh mozzarella keeps everything creamy and mellow without stealing the whole plate. But the real pull is that sweet, tangy, juicy bite that hits first and makes me go back with my fork before I’m even done chewing.
And honestly, I like a salad that doesn’t act polite. Messy juices, soft cheese, big flavor.
Exactly my kind of low-effort drama. Every time.
Ingredients
- Cherry tomatoes get jammy and sweet, like summer decided to concentrate itself.
- Extra virgin olive oil helps everything roast up glossy, rich, and a little fancy.
- Kosher salt wakes up the tomatoes so they don’t taste flat.
- Black pepper adds a tiny kick, nothing wild, just enough attitude.
- Garlic brings that cozy, savory thing you’ll smell before eating.
- Fresh mozzarella cools it down with creamy, soft bites.
- Basil keeps the salad fresh, green, and not too heavy.
- Balsamic glaze adds sweet tang, basically the sticky good stuff.
- Flaky sea salt finishes it with little crunchy pops.
Plus, it looks pretty.
Ingredient Quantities
- Cherry tomatoes 1.5 pounds
- Extra virgin olive oil 2 tablespoons
- Kosher salt 1 teaspoon
- Freshly ground black pepper 1/2 teaspoon
- Garlic cloves 2, minced
- Fresh mozzarella 8 ounces, sliced or torn (bocconcini or ball mozzarella)
- Fresh basil leaves 1 cup packed
- Balsamic glaze 2 tablespoons
- Flaky sea salt 1/4 teaspoon for finishing
How to Make this
1. Preheat oven to 425°F and line a baking sheet with parchment paper or foil.
2. Halve the cherry tomatoes if large, or leave whole if small, then place in a single layer on the prepared sheet.
3. Drizzle tomatoes with 2 tablespoons extra virgin olive oil, sprinkle 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper, add the 2 minced garlic cloves, and toss to coat.
4. Roast tomatoes in the oven until skins are blistered and juices are released, about 18 to 22 minutes.
5. Remove tomatoes from the oven and let them sit a few minutes so juices settle; gently press with a spoon to break some tomatoes and create a saucy base.
6. On a serving platter or individual plates, arrange slices or torn pieces of the 8 ounces fresh mozzarella.
7. Spoon the warm roasted tomatoes and their juices over and around the mozzarella, then scatter 1 cup packed fresh basil leaves, tearing larger leaves as needed.
8. Drizzle 2 tablespoons balsamic glaze over the salad and finish with 1/4 teaspoon flaky sea salt for crunch and extra seasoning.
Equipment Needed
1. Oven
2. Baking sheet
3. Parchment paper or aluminum foil
4. Chef knife
5. Cutting board
6. Measuring spoons
7. Small bowl and spoon for mixing garlic and oil
8. Serving platter or plates and a serving spoon
FAQ
Roasted Tomato Caprese Salad Recipe Substitutions and Variations
- Cherry tomatoes: grape tomatoes, halved plum tomatoes, roasted campari tomatoes
- Extra virgin olive oil: avocado oil, walnut oil, light olive oil
- Fresh mozzarella: burrata, fresh ricotta, small cubes of mild feta
- Fresh basil leaves: baby arugula, fresh mint, thinly sliced Italian parsley
Pro Tips
1. Roast the tomatoes on the hot side of the oven rack so they blister quickly and concentrate flavor without drying out; check at 15 minutes and pull them as soon as juices appear glossy, not completely evaporated.
2. Use room temperature mozzarella so it softens against the warm tomatoes and absorbs more flavor; pat it lightly with paper towel if it feels waterlogged.
3. Let the roasted tomatoes rest a couple minutes on the sheet before spooning them out; that brief pause helps the juices settle and makes it easier to spoon a saucy mix rather than a watery mess.
4. Finish with the flaky sea salt and basil just before serving for the best texture and aroma; if you want a flavor lift, add a tiny drizzle of better quality olive oil or a squeeze of lemon over the bowl.
Roasted Tomato Caprese Salad Recipe
I can’t get over how roasted tomatoes make this Caprese salad so juicy, sweet, and irresistible. One bite and the classic tomato, mozzarella, and basil combo suddenly feels brand new.
4
servings
283
kcal
Equipment: 1. Oven
2. Baking sheet
3. Parchment paper or aluminum foil
4. Chef knife
5. Cutting board
6. Measuring spoons
7. Small bowl and spoon for mixing garlic and oil
8. Serving platter or plates and a serving spoon
Ingredients
-
Cherry tomatoes 1.5 pounds
-
Extra virgin olive oil 2 tablespoons
-
Kosher salt 1 teaspoon
-
Freshly ground black pepper 1/2 teaspoon
-
Garlic cloves 2, minced
-
Fresh mozzarella 8 ounces, sliced or torn (bocconcini or ball mozzarella)
-
Fresh basil leaves 1 cup packed
-
Balsamic glaze 2 tablespoons
-
Flaky sea salt 1/4 teaspoon for finishing
Directions
- Preheat oven to 425°F and line a baking sheet with parchment paper or foil.
- Halve the cherry tomatoes if large, or leave whole if small, then place in a single layer on the prepared sheet.
- Drizzle tomatoes with 2 tablespoons extra virgin olive oil, sprinkle 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper, add the 2 minced garlic cloves, and toss to coat.
- Roast tomatoes in the oven until skins are blistered and juices are released, about 18 to 22 minutes.
- Remove tomatoes from the oven and let them sit a few minutes so juices settle; gently press with a spoon to break some tomatoes and create a saucy base.
- On a serving platter or individual plates, arrange slices or torn pieces of the 8 ounces fresh mozzarella.
- Spoon the warm roasted tomatoes and their juices over and around the mozzarella, then scatter 1 cup packed fresh basil leaves, tearing larger leaves as needed.
- Drizzle 2 tablespoons balsamic glaze over the salad and finish with 1/4 teaspoon flaky sea salt for crunch and extra seasoning.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 248g
- Total number of serves: 4
- Calories: 283kcal
- Fat: 16.8g
- Saturated Fat: 6.7g
- Trans Fat: 0g
- Polyunsaturated: 1.2g
- Monounsaturated: 8.6g
- Cholesterol: 34mg
- Sodium: 752mg
- Potassium: 497mg
- Carbohydrates: 16.3g
- Fiber: 2.5g
- Sugar: 11.7g
- Protein: 14.1g
- Vitamin A: 2305IU
- Vitamin C: 28.3mg
- Calcium: 357mg
- Iron: 0.9mg
