Barefoot Contessa Roasted Tomato Caprese Salad Recipe
This Barefoot Contessa Roasted Tomato Caprese Salad recipe is a delightful twist on the classic Caprese salad, with roasted tomatoes adding a depth of flavor. Perfect for a light and refreshing appetizer or side dish.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 6 servings 1x
- Category: Appetizer/Side Dish
- Method: Roasting
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
For Roasted Tomatoes:
- 12 plum tomatoes, halved lengthwise, seeds removed
- ¼ cup olive oil, plus more for drizzling
- 1½ tbsp balsamic vinegar
- 2 large garlic cloves, minced
- 2 tsp sugar
- 1½ tsp kosher salt
- ½ tsp freshly ground black pepper
For Salad:
- 16 oz fresh salted mozzarella, sliced
- 12 fresh basil leaves, julienned
Instructions
- Roast the Tomatoes: Preheat the oven to 275°F (135°C). Arrange the tomatoes cut-side up on a baking sheet in a single layer. Drizzle with olive oil and balsamic vinegar. Sprinkle with garlic, sugar, salt, and pepper. Roast for 2 hours until concentrated and caramelized. Let cool to room temperature.
- Assemble the Salad: Slice the mozzarella slightly less than ½ inch thick. If the mozzarella slices are larger than the tomatoes, cut them in half.
- Layer and Serve: Arrange the roasted tomatoes and mozzarella in layers on a platter. Scatter basil on top, sprinkle with a little salt and pepper, and drizzle with olive oil. Serve at room temperature.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 5g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 50mg
Keywords: Caprese Salad, Roasted Tomato, Mozzarella, Basil, Appetizer, Side Dish
