Roasted Tomato Caprese Salad
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Description
A new spin on the typical Caprese salad!
Ingredients
- 8 roma (plum) tomatoes, halved lengthwise and seeded
- ¼ cup extra-virgin olive oil
- 1 ½ tablespoons balsamic vinegar
- 1 ½ teaspoons minced garlic
- 2 teaspoons white sugar
- sea salt to taste
- ground black pepper to taste
- 1 (16 ounce) package fresh salted mozzarella cheese, sliced 1/4-inch thick
- 8 leaves fresh basil, cut in very thin strips
- 1 tablespoon extra-virgin olive oil, or to taste
- 1 ½ teaspoons balsamic vinegar, or to taste
Directions
- 1. Preheat oven to 275 degrees F (135 degrees C).
- 2. Arrange tomatoes, cut sides up, on a baking sheet. Drizzle with 1/4 cup olive oil and 1 1/2 tablespoon balsamic vinegar and sprinkle with garlic, sugar, sea salt, and black pepper.
- 3. Roast tomatoes in the preheated oven until they begin to turn brown and the juices become thick and sticky, about 2 hours. Let tomatoes cool to room temperature.
- 4. Place tomato halves and slices of mozzarella cheese onto a serving platter, alternating tomatoes and cheese to make an attractive pattern; sprinkle salad with basil. Drizzle with 1 tablespoon extra-virgin olive oil and 1 1/2 teaspoon balsamic vinegar.
Nutrition Facts
serving: 6 servings
calories: 345.8 kcal
carbohydrates: 7.4 g
protein: 14.4 g
saturated fat: 12.5 g
cholesterol: 59.5 mg
sodium: 167.2 mg
fiber: 1.1 g
sugar: 6 g
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