Description
Barefoot Contessa roasted tomato caprese salad elevates classic Italian flavors with perfectly caramelized tomatoes and fresh mozzarella. Layered with fragrant basil and drizzled with rich olive oil, this dish brings Mediterranean charm directly to your table.
Ingredients
Scale
Main Ingredients:
- 12 plum tomatoes, halved lengthwise, seeds removed
- 16 ounces (454 grams) fresh salted mozzarella, sliced
- 12 fresh basil leaves, julienned
Liquids and Seasonings:
- ¼ cup (60 milliliters) olive oil, plus more for drizzling
- 1.5 tablespoons (22.5 milliliters) balsamic vinegar
- 2 large garlic cloves, minced
Spices and Additives:
- 2 teaspoons sugar
- 1.5 teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Prepare the tomatoes by preheating the oven to 275°F (135°C). Select ripe, firm tomatoes and slice them in half, exposing the inner flesh. Position the tomato halves cut-side up on a rimmed baking sheet, ensuring they are spread in a single, non-overlapping layer.
- Enhance the tomatoes by drizzling extra virgin olive oil and aged balsamic vinegar evenly across the surface. Mince fresh garlic cloves and sprinkle them over the tomatoes. Add a light dusting of granulated sugar, kosher salt, and freshly ground black pepper to intensify the flavor profile.
- Roast the tomatoes in the preheated oven for approximately 2 hours. Monitor the tomatoes as they slowly caramelize, concentrating their natural sweetness and developing a rich, intense flavor. Remove from the oven when the edges appear slightly dried and darkened.
- Allow the roasted tomatoes to cool completely to room temperature, which helps them develop a more robust taste and easier handling.
- Prepare fresh mozzarella by slicing it into uniform pieces approximately 3/8 inch (0.95 centimeters) thick. If the mozzarella slices are larger than the roasted tomatoes, carefully cut them in half to create more proportionate pieces.
- Artfully arrange the roasted tomatoes and mozzarella slices on a serving platter, alternating and overlapping them to create an visually appealing presentation.
- Finish the dish by tearing fresh basil leaves and scattering them over the tomato and mozzarella layers. Lightly season with a pinch of sea salt and freshly ground black pepper. Drizzle with additional extra virgin olive oil for a glossy, appetizing finish.
- Serve the salad at room temperature to allow the flavors to fully develop and meld together, creating a harmonious and delightful appetizer or side dish.
Notes
- Grab those deeply colored, firm plum tomatoes bursting with summer sweetness for maximum roasting success.
- Gentle low-temperature roasting transforms ordinary tomatoes into concentrated flavor bombs that melt in your mouth.
- Slice fresh mozzarella moments before serving to capture its luxurious creamy texture and delicate milky essence.
- Tear vibrant green basil leaves directly onto the dish for an instant burst of aromatic freshness.
- Let this salad rest and come to room temperature, allowing complex flavors to dance and harmonize perfectly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Lunch, Dinner
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 320
- Sugar: 2g
- Sodium: 360mg
- Fat: 18g
- Saturated Fat: 7g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 11g
- Cholesterol: 40mg