A vibrant twist on the traditional Caprese, this Roasted Tomato Caprese Salad brings out deep, sweet flavors with caramelized Roma tomatoes, creamy slices of fresh mozzarella, and fragrant basil. I drizzle it all with olive oil and balsamic glaze for a salad that’s as elegant as it is easy.
Why You’ll Love This Recipe
I love how roasting the tomatoes adds a rich depth of flavor that raw tomatoes just can’t match. The slight char and caramelization make the salad feel hearty yet fresh. It’s perfect as an appetizer, side dish, or light lunch, and it always impresses without requiring much effort. I can also switch things up depending on my mood or pantry stock—making this salad endlessly versatile.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 pounds ripe Roma tomatoes, halved lengthwise 4 cloves garlic, minced 1/4 cup extra virgin olive oil 1 tablespoon balsamic vinegar 1 teaspoon dried oregano 1/2 teaspoon dried basil 1/4 teaspoon red pepper flakes (optional) Salt and freshly ground black pepper to taste 1 pound fresh mozzarella cheese, sliced into 1/4-inch thick rounds 1 cup fresh basil leaves 1/4 cup balsamic glaze (optional, for drizzling) Extra virgin olive oil (for drizzling) Salt and freshly ground black pepper to taste
Directions
I preheat the oven to 400°F (200°C) and place the oven rack in the middle position.
I wash the Roma tomatoes and slice them in half lengthwise.
I finely mince the garlic cloves.
In a large bowl, I combine the halved tomatoes, minced garlic, olive oil, balsamic vinegar, dried oregano, dried basil, and red pepper flakes (if I want a little kick). I season it all with salt and black pepper.
I gently toss everything together to coat the tomatoes evenly.
On a parchment-lined baking sheet, I arrange the tomatoes in a single layer, cut sides up.
I roast them for 45 to 60 minutes until they soften and caramelize slightly.
Once roasted, I let the tomatoes cool for a few minutes.
I slice the mozzarella into 1/4-inch rounds.
On a platter or individual plates, I alternate layers of roasted tomatoes, mozzarella, and fresh basil leaves.
I drizzle generously with extra virgin olive oil and, if I want an extra layer of flavor, some balsamic glaze.
Finally, I season again with salt and pepper and serve the salad immediately.
Servings and timing
This recipe serves about 4 to 6 people. It takes approximately 15 minutes to prepare and 45 to 60 minutes to roast, totaling just over an hour from start to finish.
Variations
I sometimes drizzle a bit of honey or maple syrup to enhance the sweetness.
For more heat, I add extra red pepper flakes or a few drops of chili oil.
Baby spinach or arugula makes a great addition if I want more greens.
Fresh herbs like thyme, rosemary, or parsley give different flavor profiles.
I’ve grilled the mozzarella before for a smoky touch—it’s incredible.
To turn this salad into a meal, I add grilled chicken or shrimp.
Crusty bread on the side makes this even more satisfying.
I occasionally use heirloom or cherry tomatoes and adjust the roasting time.
A dollop of pesto on the mozzarella is a game changer.
Marinating the mozzarella in olive oil, garlic, and herbs boosts its flavor even more.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 2 days. The roasted tomatoes can be made ahead and kept for 3–4 days separately. I don’t recommend freezing the salad because the textures won’t hold up. To reheat the tomatoes (if I want them warm), I just pop them in a 350°F oven for about 5–7 minutes.
FAQs
How do I prevent the tomatoes from falling apart during roasting?
I roast them cut side up and avoid overcrowding the pan. This helps them keep their shape and roast evenly.
Can I make this salad ahead of time?
I can roast the tomatoes ahead of time and assemble the salad just before serving. It tastes best when freshly assembled.
What’s the best mozzarella to use?
Fresh mozzarella works best for this salad. I prefer mozzarella di bufala or high-quality cow’s milk mozzarella.
Do I need to use balsamic glaze?
No, it’s optional. I often skip it if the tomatoes are already sweet and flavorful on their own, but it does add a nice tangy finish.
Can I use other types of tomatoes?
Yes, cherry tomatoes or heirloom varieties work beautifully. I just adjust the roasting time based on size.
Conclusion
This Roasted Tomato Caprese Salad is one of those dishes I turn to when I want something simple yet packed with flavor. It takes a classic and gives it a warm, comforting twist that’s perfect year-round. Whether I’m hosting or just craving something fresh, this salad always hits the spot.
A vibrant twist on the traditional Caprese salad, this version features caramelized roasted Roma tomatoes, creamy fresh mozzarella, and fragrant basil, drizzled with olive oil and optional balsamic glaze for a richly flavored, elegant dish.
Total Time:1 hour 5–15 minutes
Yield:4 to 6 servings
Ingredients
2 pounds ripe Roma tomatoes, halved lengthwise
4 cloves garlic, minced
1/4 cup extra virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon red pepper flakes (optional)
Salt and freshly ground black pepper to taste
1 pound fresh mozzarella cheese, sliced into 1/4-inch thick rounds
1 cup fresh basil leaves
1/4 cup balsamic glaze (optional, for drizzling)
Extra virgin olive oil (for drizzling)
Salt and freshly ground black pepper to taste
Instructions
Preheat the oven to 400°F (200°C) and position the rack in the middle.
Wash and halve the Roma tomatoes lengthwise.
Mince the garlic cloves finely.
In a large bowl, combine tomatoes, garlic, 1/4 cup olive oil, balsamic vinegar, dried oregano, dried basil, red pepper flakes (if using), salt, and pepper. Toss to coat evenly.
Arrange tomatoes cut side up on a parchment-lined baking sheet in a single layer.
Roast for 45–60 minutes, until soft and slightly caramelized. Let cool slightly.
Slice the mozzarella into 1/4-inch thick rounds.
On a platter or plates, alternate layers of roasted tomatoes, mozzarella, and fresh basil.
Drizzle with extra virgin olive oil and balsamic glaze, if using.
Season with additional salt and pepper to taste and serve immediately.
Notes
Roasted tomatoes can be made ahead and stored for 3–4 days.
Salad is best assembled just before serving.
Optional toppings include pesto, grilled mozzarella, or chili oil.
Serve with crusty bread or add protein like grilled chicken or shrimp for a full meal.
