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Barefoot Contessa Roasted Tomato Caprese Salad Recipe

Barefoot Contessa Roasted Tomato Caprese Salad Recipe

5.3 from 22 reviews

This Barefoot Contessa Roasted Tomato Caprese Salad is a delightful twist on the classic Caprese salad. Sweet roasted tomatoes paired with creamy mozzarella and fresh basil create a burst of flavors in every bite.

Ingredients

Scale

Roasted Tomatoes:

  • 12 plum tomatoes, halved lengthwise, seeds removed
  • 1/4 cup olive oil, plus more for drizzling
  • 1 1/2 tbsp balsamic vinegar
  • 2 large garlic cloves, minced
  • 2 tsp sugar
  • 1 1/2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper

Additional Ingredients:

  • 16 oz fresh salted mozzarella, sliced
  • 12 fresh basil leaves, julienned

Instructions

  1. Roast the Tomatoes: Preheat the oven to 275°F (135°C). Arrange the tomatoes cut-side up on a baking sheet in a single layer. Drizzle with olive oil and balsamic vinegar. Sprinkle with garlic, sugar, salt, and pepper. Roast for 2 hours until concentrated and caramelized. Let cool to room temperature.
  2. Assemble the Salad: Slice the mozzarella slightly less than 1/2 inch thick. If the mozzarella slices are larger than the tomatoes, cut them in half.
  3. Layer and Serve: Arrange the roasted tomatoes and mozzarella in layers on a platter. Scatter basil on top, sprinkle with a little salt and pepper, and drizzle with olive oil. Serve at room temperature.

Nutrition

Keywords: Caprese Salad, Roasted Tomatoes, Mozzarella, Basil, Appetizer, Vegetarian, Italian