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.
- Prep Time: 15 minutes
- Cook Time: 45–60 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 380mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 40mg
