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Roasted Tomato Caprese Salad | Mommy's Home Cooking

Roasted Tomato Caprese Salad

Course Salad
Cuisine Italian
Keyword Caprese, tomato
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 - 6 servings
Calories 234kcal
Author Oriana Romero


  • 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.
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Please note that nutritional information is a rough estimate and it can vary depending on the products used.


Calories: 234kcal | Carbohydrates: 6g | Protein: 11g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 59mg | Potassium: 370mg | Fiber: 1g | Sugar: 4g | Vitamin A: 865IU | Vitamin C: 38.8mg | Calcium: 221mg | Iron: 1.2mg