Barefoot Contessa Roasted Tomato Caprese Salad Recipe

If you love a gorgeously flavorful salad that feels like summer on a plate, the Barefoot Contessa Roasted Tomato Caprese Salad is about to become your new obsession. Imagine rich, caramelized tomatoes paired with irresistibly creamy mozzarella and peppery basil, all drizzled with golden olive oil and a splash of balsamic. It’s a showstopper of a dish that takes a classic favorite and makes it unforgettable with one simple twist: slow-roasted tomatoes. This salad is pure joy for your taste buds and is as stunning to look at as it is delicious to eat.

Ingredients You’ll Need

One of the many beauties of the Barefoot Contessa Roasted Tomato Caprese Salad is that every ingredient is both humble and essential. Each component brings something unique, whether it’s tang, freshness, richness, or pure sunny color. Sourcing the best you can find will really make this dish sing.

• 12 plum tomatoes, halved lengthwise, seeds removed: Opt for ripe but firm tomatoes for the best flavor and texture after roasting.
• ¼ cup olive oil, plus more for drizzling: A good-quality extra virgin olive oil elevates every bite with its fruity, peppery notes.
• 1½ tbsp balsamic vinegar: This brings a sweet tang that intensifies as the tomatoes roast.
• 2 large garlic cloves, minced: Adds a punchy aromatic note that infuses the tomatoes beautifully as they roast.
• 2 tsp sugar: Enhances that natural tomato sweetness and helps them caramelize.
• 1½ tsp kosher salt: Essential for seasoning the tomatoes and drawing out their peak flavors.
• ½ tsp freshly ground black pepper: Brings a gentle heat and earthiness to the whole salad.
• 16 oz fresh salted mozzarella, sliced: Seek out the freshest you can for that dreamy, creamy bite to contrast with the tangy tomatoes.
• 12 fresh basil leaves, julienned: Adds incredible fragrance, sharpness, and that signature Caprese color.

How to Make Barefoot Contessa Roasted Tomato Caprese Salad

Step 1: Roast the Tomatoes

Start by preheating your oven to 275°F (135°C). Arrange your tomato halves, cut side up, in a single layer on a baking sheet lined with parchment for easy cleanup. Drizzle them generously with olive oil and balsamic vinegar. Sprinkle over the minced garlic, sugar, kosher salt, and black pepper. The real magic happens in the oven, so be patient—roast the tomatoes for 2 full hours until they shrink, concentrate their flavor, and develop those irresistible caramelized edges. Let them cool to room temperature before you move on. This roasting step is what turns this Barefoot Contessa Roasted Tomato Caprese Salad into an absolute flavor bomb.

Step 2: Prepare the Mozzarella

While the tomatoes are roasting, slice your fresh salted mozzarella just under half an inch thick. If your mozzarella rounds are larger than your tomatoes, slice them in half so every bite of salad has that perfect tomato-to-cheese ratio. This keeps each layer neat and ensures balanced flavor in every forkful.

Step 3: Assemble the Salad

Grab your prettiest serving platter—this salad deserves a bit of drama. Alternate layers of the cool, creamy mozzarella slices and your jewel-toned roasted tomato halves, letting their colors and textures play off each other. Scatter the julienned basil leaves all over the top for a burst of aromatic freshness. Sprinkle everything with an extra pinch of salt and pepper, then finish the whole salad with a lush drizzle of olive oil. Every layer makes the Barefoot Contessa Roasted Tomato Caprese Salad even more irresistible.

How to Serve Barefoot Contessa Roasted Tomato Caprese Salad

Garnishes

The only way to make this salad even more beautiful is with the right garnish. Try extra basil leaves, a few cracks of fresh black pepper, or a final light drizzle of syrupy balsamic reduction. Each little touch adds color, aroma, and the perfect finishing flourish to your Barefoot Contessa Roasted Tomato Caprese Salad.

Side Dishes

This salad does wonders alongside grilled meats, simply cooked fish, or a classic pasta dish. Or, for a lighter meal, serve it with a crusty rustic bread to soak up all those flavorful tomato and olive oil juices—it’s the kind of side that can steal the whole show.

Creative Ways to Present

If you want to wow your guests, try layering the salad on a long wooden board or arranging individual stacks for plated starters. For picnic fare, serve the salad over arugula or baby greens for a heartier twist. The Barefoot Contessa Roasted Tomato Caprese Salad is versatile—let your creativity (and your platters) shine.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (which is rare, but lucky!), store them in an airtight container in the refrigerator. The roasted tomatoes hold up especially well and their flavors deepen overnight. For best results, keep the basil leaves separate and add just before serving to keep them bright and perky.

Freezing

While mozzarella doesn’t freeze well due to its high moisture content, the roasted tomatoes from your Barefoot Contessa Roasted Tomato Caprese Salad can be frozen separately. Place cooled tomatoes in a single layer on a tray until frozen, then transfer to a freezer bag. Thaw and bring to room temperature before assembling with fresh cheese and basil.

Reheating

The beauty of this salad is that it tastes best at room temperature, so no reheating is needed! If your roasted tomatoes are coming from the fridge or freezer, let them come up to room temp before assembling. This keeps the mozzarella soft and the flavors perfectly balanced.

FAQs

Can I use different types of tomatoes?

Absolutely! While plum tomatoes work wonders for their fleshiness and low moisture, feel free to try heirlooms or colorful cherry tomatoes. Just remember to adjust the roasting time based on size—they all bring their own personality to the Barefoot Contessa Roasted Tomato Caprese Salad.

Do I have to use fresh mozzarella?

Fresh mozzarella is definitely recommended for that creamy contrast against the intense roasted tomatoes. However, if you’re in a pinch, you can use high-quality burrata or bocconcini. Avoid block mozzarella, as it just doesn’t have the same magic.

How far ahead can I roast the tomatoes?

You can roast the tomatoes up to two days in advance! Let them cool, then store in a sealed container in the fridge. Bring to room temperature before assembling your Barefoot Contessa Roasted Tomato Caprese Salad so the flavors truly shine.

Can I make this salad vegan?

Definitely! Swap out the mozzarella for a plant-based alternative or try thick slices of avocado. The roasted tomato and basil combo is still the star, so you’ll have a beautiful vegan version to enjoy.

What’s the best way to slice fresh mozzarella cleanly?

To get neat, even slices, use a very sharp knife and wipe it clean between cuts. You can also chill the mozzarella slightly before slicing, which will help it hold its shape. A little patience goes a long way for picture-perfect salad layers!

Final Thoughts

I hope you’re as excited to try this Barefoot Contessa Roasted Tomato Caprese Salad as I always am to share it. The combination of slow-roasted tomatoes, creamy mozzarella, and fresh basil is pure joy on a platter. Whether you’re serving friends or treating yourself, every bite feels like a little celebration of summer’s best flavors. Give it a go—and let it steal the spotlight at your next gathering!

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