Roasted Tomato Caprese Salad

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Summertime has an abundance of fresh fruits and vegetables, including tomatoes.  I love to take advantage of this and serve this roasted tomato Caprese salad as an appetizer when I have company!

Roasted Tomato Caprese Salad

Caprese is one of my favorite salads, since there is an abundance of basil and cheese!  I decided to try adding a twist to this classic salad by using oven roasted tomatoes and fresh basil pesto.  The results were better than I expected!

Roasted Tomato Caprese

How to Make the Best Roasted Tomato Caprese Salad

While the full recipe instructions are available below, here are some tips to help make sure you serve the best roasted tomato Caprese:

  • Tomatoes: roast your tomatoes using the method in my oven roasted tomatoes recipe.  Once you take them out of the oven, do not add the balsamic glaze and let them cool until they are lukewarm.  
  • Pesto: you will use one batch of my easy fresh basil pesto.  You can save yourself time and make this ahead!  I usually have pesto on hand in my fridge and freezer.  It keeps well in in an airtight container in the fridge for up to one week or in the freezer for up to 6 months.
  • Cheese: I generally use a medium sized Burrata cheese.  You can also Mozzarella if you prefer!
Pesto and Burrata

https://www.instagram.com/scrambledandscrumptious/

Roasted Tomato Caprese Salad

Summertime has an abundance of fresh fruits and vegetables, including tomatoes. I love to take advantage of this and serve this roasted tomato Caprese salad as an appetizer when I have company!

Author:
Kirsten

Ingredients

For the Tomatoes:

  • 2 cups whole cherry tomatoes
  • 1 tsp olive oil
  • cracked salt and pepper, to taste

For the Pesto:

  • 2 cups chopped basil
  • 3 cloves garlic, coarsely chopped
  • 3 tbsp olive oil
  • 1/3 cup Parmigiano Reggiano

To Complete the Salad:

  • 1 medium Burrata cheese
  • 2 tsp balsamic glaze, or more to taste

Instructions

For the Tomatoes:

  1. Preheat oven to 400F.  In a medium mixing bowl, toss tomatoes with olive oil and cracked salt and pepper, and spread in a roasting dish.
  2. Bake in the oven at 400F for 30-35 minutes, until tomatoes are soft and skin is starting to split.  Toss the tomatoes once or twice while in oven to ensure the tomatoes cook evenly.
  3. Once removed from the oven, let the tomatoes cool until lukewarm, approximately 10 to 15 minutes.

For the Pesto:

  1. In a food processor, add basil, garlic, and parmesan.  Run continuously until smooth.
  2. Add oil and pulse until well combined and your desired consistency.  I prefer to make mine a little chunky.

To Complete the Salad:

  1. Slice the Burrata into 1/4 inch thick slices and place in a line along a long plate.  
  2. Spread approximately half of the pesto onto the sliced Burrata.
  3. Add warm tomatoes on top of the pesto and Burrata.
  4. Spread the remaining half of the pesto on top of the tomatoes.
  5. Drizzle with balsamic glaze and serve.

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