Roasted Tomato Caprese Salad
Servings 4 - 6 servings
- 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