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.
Roasted Tomato Caprese Salad Recipe
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 of a better time to share this fantastic, full of flavor and colorful recipe.
Normally I’m not a salad kind of girl… But THIS salad is anything BUT a boring side salad. On the contrary, 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.
INGREDIENTS YOU’LL NEED
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Cherry tomatoes
- Olive oil + more to drizzle
- Kosher salt and freshly ground black pepper
- Small fresh mozzarella balls (bocconcini)
- Pine nuts toasted
- Fresh basil leaves
- Dried oregano
HOW TO TOAST PINE NUTS
To toast the pine nuts, just put them in a heavy skillet over medium heat, stirring occasionally. Cook them until they are lightly toasted and aromatic, about 3-4 minutes.
TIPS FOR BEST ROASTED TOMATO CAPRESE SALAD
- Let the roasted tomatoes cool completely before assembling the salad. Once assembled, serve immediately.
- For best taste, use extra virgin olive oil. Don’t use standard refined olive oil; this type of olive oil is more processed and has less flavor.
- Make sure your basil is fresh; look for vibrantly green leaves that aren’t wilting. Avoid any basil that is dark and bruised.
- Drizzle the whole thing in a balsamic reduction or balsamic glaze. The glaze gives it a nice, finished look and adds an extra tangy flavor.
STORING & MAKE AHEAD INSTRUCTIONS
STORE: This salad is definitely best served fresh, but it can stay in the fridge for 2-3 days.
MAKE AHEAD: You can roast the tomatoes ahead of time and store them in the refrigerator until ready to serve.
Roasted Tomato Caprese Salad
Ingredients
- 1 1/2 lb (680 g) cherry tomatoes
- 2 tablespoons (30 ml) olive oil + more to drizzle
- Kosher salt and freshly ground black pepper
- 8 oz (230 g) small fresh mozzarella balls (bocconcini)
- 2 -3 tablespoons pine nuts, toasted (see notes) (optional)
- 6 – 8 fresh basil leaves, finely sliced
Instructions
- Preheat the oven to 425º F (218º C). Line a baking tray with parchment paper.
- Place the tomatoes in an even layer on the prepared tray. Drizzle with olive oil and season generously with salt and black 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 oregano, salt, and pepper, and drizzle lightly with olive oil.
- Serve.
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- Potato and Beet Salad
- Easy Watermelon Summer Salad
Nutrition
Eggless Baking Frequently Asked Questions
You’ve asked, I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
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- Baking Sheet
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- Bamboo Cutting Boards
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- 7-Inch Knife
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- Glass Mixing Bowl Set
Recipe originally posted in August 2016, post content edited to add more helpful information, no change to the recipe in June 2021.
Bring back your passion for baking, even if you cannot use eggs!
Esta ensalada es deliciosa, saludable, y distinta a las que preparamos todos los dia. Gracias por compartirla! Abrazos!
Sobretodo deliciosa Mayito!! Espero que la pruebes pronto. Gracias por tu visita =)