This delicious Roasted Tomato Caprese Salad is the perfect summer side dish. It’s also super simple to make and it would be wonderful with just about any entrée.
Happy Tuesday my friends!!
Doesn’t this Roasted Tomato Caprese Salad look amazing? Let me tell you that it tastes better than it looks. Summer tomatoes are flavorful and abundant so I couldn’t think in a better time to share this fantastic, full of flavor, and colorful recipe.
On a side note, this week my family and I are going to be taking a well-deserved break from the madness of every day. We are going to our favorite place… The beach!! I can’t wait to bury my feet in the wet sand, breathe that warm and salty ocean breeze, and what I am looking forward the most, spend some quality time with my loves. If you want to take a peek on our vacation follow me on Instagram, I will share some stories.
Speaking of not being able to wait, I am so excited to share this recipe!! Normally I’m not salad kind of girl… But THIS salad is anything BUT a boring side salad. This Roasted Tomato Caprese Salad is probably my hands down, most favorite, go-to salads…ever.
The combination of flavors is just heavenly! The roasted tomatoes will release a lot of juice when roasting so you don’t even need any extra dressing. The fresh and creamy mozzarella, plus the crunchy yet buttery textured from the pine nuts will make you fall in love with this salad.
If that isn’t the heart of summer on a plate, I don’t know what is.
If you make this recipe, be sure to snap a photo and hashtag it #MommysHomeCooking. I’d ♥ to see what you cook!
- 1 1/2 lb cherry tomatoes
- 2 tablespoons olive oil + more to drizzle
- Kosher salt and freshly ground black pepper
- 8 oz small fresh mozzarella balls (bocconcini)
- 2 -3 tablespoons pine nuts toasted (see notes) (optional)
- 6 – 8 fresh basil leaves, finely sliced
Preheat the oven to 425º F. Line a baking tray with non-stick baking paper.
Place the tomatoes in an even layer on the prepared tray. Drizzle with olive oil and season generously with salt and pepper; toss to combine. Roast for 15-20 minutes, until the tomatoes are just beginning to wrinkle and char. Remove from the oven and let cool to room-temperature.
Transfer tomatoes along with any juices to a large bowl. Add mozzarella, pine nuts (if using), and basil. Gently toss to combine. Sprinkle lightly with salt and pepper and drizzle lightly with olive oil.
Serve at room temperature.
To toast the pine nuts just put them in a heavy skillet over medium heat, stirring occasionally. Heat them until they are lightly toasted and aromatic, about 3-4 minutes.