Roasted Tomato Caprese Salad

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.

Course Salad

Cuisine Italian

Prep Time 5

Cook Time 20

Total Time 25

Servings - 6 servings

Calories 234kcal

Author Oriana Romero

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.

Notes

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.

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.

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

Nutrition