Description
A delightful Roasted Cherry Tomato Caprese Salad that combines the sweetness of roasted tomatoes with creamy fresh mozzarella and fragrant basil, drizzled with olive oil and balsamic glaze.
Ingredients
Units
Scale
For the Roasted Tomatoes:
- 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
For the Salad:
- 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 larger ones in half, and place in a bowl.
- Add the garlic, olive oil, sugar, oregano, and salt; toss together. Transfer to a baking dish and roast in the oven.
- Roast the tomatoes for 30-40 minutes until caramelised. Cool, remove garlic, then arrange tomatoes with mozzarella and basil on a platter.
- Pour the roasting juices over the salad, sprinkle with sea salt, and serve.
Notes
- Adjust seasoning to taste with salt and black pepper.
- Use non-reactive pans for roasting acidic foods like tomatoes.
- Store roasted tomatoes in the fridge for up to three days but serve at room temperature for best flavor.
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
