There’s something magical about transforming everyday ingredients like ripe summer tomatoes into a dish that feels both familiar and adventurous. In this Roasted Tomato Caprese Salad, those juicy red slices take center stage, getting a quick roast that draws out their natural sweetness and gives them a slight caramelized edge. When you layer them with fresh, creamy mozzarella and bright green basil leaves, each bite becomes a celebration of contrasting textures and flavors—soft cheese meets tender tomato, with herbal pops of basil tying it all together. A final drizzle of balsamic glaze and extra virgin olive oil adds a touch of sweet-tangy complexity and a silky finish that makes this salad more than the sum of its parts. As a home cook who loves sharing recipes with friends, I can tell you it’s one of those dishes that looks elegant on the table but comes together in such a straightforward way that you’ll want to make it again and again.
Whether you’re hosting a casual backyard barbecue or putting together a quick weeknight meal, this salad hits all the right notes: it’s vibrant, refreshing, and remarkably simple. It takes just 10 minutes to prep, 20 minutes in the oven, and a brief 10-minute rest before assembly—meaning you can have a stunning appetizer or side ready in under an hour. At around 250 calories per serving, it’s light enough to enjoy alongside grilled chicken, fish, or even on its own with a sprinkle of flaky sea salt. The beginner-friendly steps make it perfect for cooks of all skill levels, and you can easily scale the recipe up for a larger crowd. Every time I bring this dish to a gathering, people ask for the recipe and marvel at how a classic Caprese can shine even brighter when the tomatoes are gently roasted. Trust me, once you try it, you’ll be hooked on the warm, tender tomato slices paired with that pillowy mozzarella and fragrant basil dance.
KEY INGREDIENTS IN ROASTED TOMATO CAPRESE SALAD
Bringing together fresh, high-quality ingredients is what makes this Roasted Tomato Caprese Salad truly sing. Each element plays a specific role, whether it’s enhancing flavor, adding texture, or contributing a burst of brightness. Here’s what you’ll need to create this vibrant dish:
- Ripe tomatoes
Fully mature, bright-red tomatoes bring juicy sweetness to the salad. Roasting them concentrates their sugars and adds a subtle caramelized note that perfectly complements the creamy cheese.
- Olive oil
A good-quality olive oil is used to coat the tomato slices before roasting. It helps promote even browning, prevents sticking, and infuses the tomatoes with a gentle richness.
- Salt and freshly ground black pepper
These pantry staples are essential for seasoning. Salt enhances the tomatoes’ natural flavors, while black pepper adds a touch of warm, earthy spice.
- Fresh mozzarella cheese
Look for buffalo mozzarella or high-moisture mozzarella for the creamiest texture. Its mild milky flavor balances the acidity of the tomatoes and balsamic.
- Fresh basil leaves
Bright green and aromatic, basil introduces a fragrant herbal note that lifts the entire dish and adds a pop of color between the layers.
- Balsamic glaze
A thick, syrupy reduction of aged balsamic vinegar delivers sweet and tangy depth. Drizzling it over the assembled salad brings a glossy finish and a burst of flavor.
- Extra virgin olive oil
Used as a final drizzle, this high-quality oil adds an extra layer of fruity richness and helps the glaze blend seamlessly with the tomatoes and cheese.
HOW TO MAKE ROASTED TOMATO CAPRESE SALAD
Before diving into the step-by-step process, know that this recipe transforms simple ingredients into a dish that feels gourmet but cooks up in no time. The key is in gentle roasting, careful layering, and finishing touches that tie everything together beautifully.
1. Preheat your oven to 400°F (200°C).
Ensuring the oven reaches the right temperature before you start helps the tomatoes roast evenly and develop those lovely caramelized edges.
2. Place the tomato slices on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil and season with salt and freshly ground black pepper.
Lining the sheet with parchment prevents sticking and makes cleanup a breeze. Drizzle the oil in a slow stream so each slice gets a light coating before you sprinkle on the seasoning.
3. Roast in the preheated oven for about 15–20 minutes, or until the tomatoes are slightly caramelized and tender.
Keep an eye on the edges—they should darken just a bit, and the tomato juices will bubble lightly as they concentrate.
4. Remove the roasted tomatoes from the oven and let them cool to room temperature.
Allowing them to rest prevents the cheese from melting too much when you assemble the salad and keeps the layers looking neat.
5. On a serving platter, alternate layers of roasted tomato slices and mozzarella cheese slices.
Stagger them slightly so each layer is visible—this creates a colorful, striped effect that looks as good as it tastes.
6. Tuck fresh basil leaves between the layers of tomato and mozzarella.
Gently press the leaves in so they stay nestled, distributing bursts of herbal flavor throughout the salad.
7. Drizzle the balsamic glaze and extra virgin olive oil over the top of the salad.
Use a steady hand or a small spoon to create a beautiful zigzag pattern that coats every layer.
8. Add a final sprinkling of salt and pepper to taste if needed.
Taste a corner piece first, then adjust the seasoning so every slice shines.
9. Serve immediately as a refreshing appetizer or side dish.
This salad is best enjoyed right away, while the tomatoes retain their tender texture and the mozzarella stays cool and creamy.
SERVING SUGGESTIONS FOR ROASTED TOMATO CAPRESE SALAD
Serving this Roasted Tomato Caprese Salad is an opportunity to get creative and elevate your presentation. Whether you’re hosting a casual brunch, a family dinner, or a festive gathering, these ideas will help you showcase the salad’s vibrant colors and irresistible flavors. Each suggestion adds a unique twist, transforming the recipe into an experience your guests will rave about.
- Serve on toasted baguette slices for a bruschetta-style appetizer.
Lightly brush thin baguette rounds with olive oil, toast until golden, then top each with a tomato–mozzarella layer and a basil leaf. The crunch of the bread contrasts beautifully with the tender salad.
- Pair with grilled proteins such as chicken, shrimp, or fish for a balanced meal.
Lay the composed salad alongside simply seasoned, grilled breasts or fillets. The sweetness of the roasted tomatoes complements smoky char and tender meat.
- Toss with mixed greens to turn it into a light lunch or side salad.
Add a handful of peppery arugula or baby spinach, then drizzle the entire mix with any leftover olive oil and balsamic glaze. It’s a refreshing way to bulk up the dish.
- Thread ingredients onto appetizer skewers for a fun, handheld version.
Alternate cherry tomatoes, small mozzarella balls, and basil leaves on short skewers or toothpicks. Finish with a light drizzle of glaze just before serving to avoid sogginess.
HOW TO STORE ROASTED TOMATO CAPRESE SALAD
Leftovers of this Roasted Tomato Caprese Salad can be just as delightful if stored properly, though it’s always best enjoyed fresh. The key is to preserve the texture of the cheese and keep the tomatoes from becoming too soggy. With the right approach, you can prepare components in advance or save extras without compromising on flavor.
- Refrigerate in an airtight container.
Layer the salad gently, then seal the container to prevent moisture loss. The airtight environment slows down oxidation and keeps the basil from wilting too quickly.
- Store dressing separately.
Keep the balsamic glaze and extra virgin olive oil in a small jar or bottle on the side. When ready to serve, give the salad a fresh drizzle—this maintains the integrity of each ingredient.
- Consume within 24 hours.
While the flavors mellow over time, the ideal texture of the roasted tomatoes and fresh mozzarella is at its peak within a day. After that, they can become softer and less vibrant.
- Avoid freezing.
Freezing alters the delicate structure of both the tomatoes and the mozzarella, leading to a watery, grainy texture upon thawing. For best results, stick to short-term chilling only.
CONCLUSION
This Roasted Tomato Caprese Salad is proof that simple ingredients, treated thoughtfully, can result in a dish that feels both gourmet and comfortably homey. From the first step of roasting sweet tomatoes to the final drizzle of balsamic glaze and extra virgin olive oil, every moment in the kitchen builds layers of flavor and texture. It’s a recipe that shines whether you’re a beginner experimenting with basic techniques or a seasoned cook looking for a bright side dish to pair with grilled meats, pastas, or light sandwiches. With only about 10 minutes of prep time, 20 minutes in the oven, and a brief cool-down before assembly, you can create an impressive salad in under an hour—and with just 250 calories per serving, it’s a crowd-pleaser that won’t weigh you down.
Feel free to print this article and save it for future gatherings, weeknight dinners, or whenever you crave a burst of summer on your plate. You’ll also find a FAQ below to address any questions about substitutions, variations, or troubleshooting common concerns. If you try this recipe, please leave a comment sharing how it turned out, any twists you introduced, or questions you might have. Your feedback is always welcome, and I’m here to help if you need any tips or encouragement in the kitchen. Enjoy every juicy, creamy bite!
Roasted Tomato Caprese Salad
Description
This roasted tomato caprese salad combines sweet, caramelized tomatoes with creamy mozzarella and aromatic basil, all drizzled with balsamic glaze for a refreshing dish.
Ingredients
Instructions
-
Preheat your oven to 400°F (200°C).
-
Place the tomato slices on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil and season with salt and pepper.
-
Roast in the preheated oven for about 15-20 minutes, or until the tomatoes are slightly caramelized and tender.
-
Remove the roasted tomatoes from the oven and let them cool to room temperature.
-
On a serving platter, alternate layers of roasted tomato slices and mozzarella cheese slices.
-
Tuck fresh basil leaves between the layers of tomato and mozzarella.
-
Drizzle the balsamic glaze and extra virgin olive oil over the top of the salad.
-
Add a final sprinkling of salt and pepper to taste if needed.
-
Serve immediately as a refreshing appetizer or side dish.
Note
- Roasting the tomatoes enhances their natural sweetness and flavor.
- Fresh buffalo mozzarella can be used for an extra creamy texture.
- Try to use tomatoes that are similar in size for even roasting.
- This salad can be served on toasted baguette slices for an appetizer.
- Aged balsamic vinegar can be drizzled instead of a glaze for a different touch.
