Roasted Tomato Caprese Salad
Use up abundant ripe summer tomatoes and basils in this tasty recipe for Roasted Tomato Caprese Salad.
I picked up a batch of red grape tomatoes and yellow cherry tomatoes at the grocery store last week. They were so beautiful, I couldn’t help it.
I knew it was more than we really needed so we have been enjoying lots of tomato salads and other dishes using them this last week.
And I certainly have not minded. I love small tomatoes that I can pop in my mouth for a quick snack and I love the way the dinner table looks set with the bright reds and yellows together.
Thank goodness we planted 4 basil plants in our backyard pots this summer. They’ve hardly had a chance to grown with me picking them over every day!
One of the dishes we cooked up was a batch of roasted tomatoes. I tossed those with some balsamic vinegar, fresh basil and fresh mozzarella. Super simple and no fuss. It was a warm caprese salad and so tasty!
This Roasted Tomato Caprese Salad is very versatile and in addition to being served as a side dish can be enjoyed in many other ways.
Ways to Use Roasted Tomato Caprese Salad
Try these simple uses for Roasted Tomato Caprese Salad – from snacks and salads to main dish ideas!
- Stir in with pasta for a quick, vegetarian summer meal.
- Serve over a bed of quinoa or couscous.
- Use as a topping for grilled chicken or steak.
- Eat like salsa with Whole Grain Crackers.
- Spread on top of a large, hot flatbread and eaten as pizza.
- Put inside bread, a wrap or pita pocket with other sandwich fixings.
- Toss with Spinach Leaves for a fresh salad.
I have to say, aside from popping fresh juicy tomatoes straight into my mouth, this has to be one of my favorite ways to use this tasty summer treat.
How do you like to enjoy summer tomatoes?
- 1/2 pint red grape tomatoes
- 1/2 pint yellow cherry tomatoes
- 1 tablespoon diced red onion
- 2 tablespoons olive oil
- 1 tablespoon white balsamic vinegar
- 1/4 cup sliced basil, packed
- salt and pepper, to taste
- 1/2 cup bite sized cubes or strips of fresh mozzarella
- Preheat oven to 425 degrees F. Cut the grape and cherry tomatoes in half. Toss them with the olive oil and red onion and place on a baking sheet. Roast for 20-30 minutes, or until they are wrinkled and bursting.
- Tip: For the basil try this quick kitchen tip - How to Quickly Chiffonade Fresh Herbs.
- Combine the tomatoes with the balsamic vinegar, basil, and salt and pepper to taste. Toss with fresh mozzarella. Serve immediately.
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Nutrition InformationYield 2 Serving Size 1
Amount Per Serving Calories 192 Total Fat 16g Saturated Fat 3g Trans Fat 0g Unsaturated Fat 12g Cholesterol 9mg Sodium 230mg Carbohydrates 8g Net Carbohydrates 0g Fiber 2g Sugar 6g Sugar Alcohols 0g Protein 4g