Roasted Tomato Caprese Salad

This Roasted Tomato Caprese Salad is a vibrant twist on the classic Italian favorite. I love how the roasted Roma tomatoes bring a rich, caramelized sweetness that pairs beautifully with creamy mozzarella and fragrant fresh basil. Finished with olive oil and a drizzle of balsamic glaze, it’s the perfect balance of savory, sweet, and tangy flavors — simple to make yet impressive enough for any table.

Why You’ll Love This Recipe

I love this recipe because roasting the tomatoes completely transforms them. The heat intensifies their natural sweetness and adds a touch of smokiness that makes every bite unforgettable. The soft, creamy mozzarella and the freshness of basil round out the flavors perfectly. It’s easy, elegant, and works just as well for a light lunch as it does for a dinner side or appetizer. Plus, it looks as beautiful as it tastes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 pounds ripe Roma tomatoes, halved lengthwise

• 4 cloves garlic, minced

• 1/4 cup extra virgin olive oil

• 1 tablespoon balsamic vinegar

• 1 teaspoon dried oregano

• 1/2 teaspoon dried basil

• 1/4 teaspoon red pepper flakes (optional)

• Salt and freshly ground black pepper, to taste

• 1 pound fresh mozzarella cheese, sliced into 1/4-inch thick rounds

• 1 cup fresh basil leaves

• 1/4 cup balsamic glaze (optional, for drizzling)

• Extra virgin olive oil (for drizzling)

• Salt and freshly ground black pepper, to taste

Directions

1. Preheat the oven
   I preheat my oven to 400°F (200°C) and place the rack in the middle position.

2. Prepare the tomatoes
   I wash and halve the Roma tomatoes lengthwise, then finely mince the garlic.

3. Toss with seasoning
   In a large bowl, I combine the halved tomatoes, minced garlic, olive oil, balsamic vinegar, dried oregano, dried basil, and red pepper flakes (if using). I season generously with salt and pepper, then toss everything together until the tomatoes are evenly coated.

4. Roast the tomatoes
   I spread the tomatoes in a single layer on a parchment-lined baking sheet, cut sides facing up. I roast them for 45–60 minutes, or until they’re softened and slightly caramelized.

5. Cool slightly
   I remove the roasted tomatoes from the oven and let them cool for about 10 minutes before assembling the salad.

6. Prepare the mozzarella
   I slice the fresh mozzarella into 1/4-inch thick rounds.

7. Assemble the salad
   On a serving platter, I arrange the roasted tomatoes, mozzarella slices, and fresh basil leaves in an alternating pattern.

8. Finish with drizzle and seasoning
   I drizzle the salad with extra virgin olive oil and, if desired, balsamic glaze. I finish with a pinch of salt and freshly ground black pepper to taste.

9. Serve immediately
   I serve the Roasted Tomato Caprese Salad warm or at room temperature — it’s delicious either way.

Servings and timing

This recipe makes about 4–6 servings as a side dish.

• Prep time: ~10 minutes

• Roasting time: ~45–60 minutes

• Assembly: ~5 minutes

• Total time: ~1 hour 15 minutes

Variations

• I sometimes drizzle a little honey or maple syrup for extra sweetness.

• For a spicier version, I add more red pepper flakes or a touch of chili oil.

• I like to toss in a handful of baby spinach or arugula for a fresh, green touch.

• I experiment with other herbs like thyme, rosemary, or parsley for deeper flavor.

• For something heartier, I grill chicken or shrimp to serve on top.

• I sometimes grill the mozzarella briefly for a smoky note.

• I serve it with crusty bread for soaking up the flavorful juices.

• I mix up the tomatoes — cherry, grape, or heirloom — adjusting the roasting time accordingly.

• For an elegant touch, I add a dollop of pesto on each mozzarella slice.

• Marinating the mozzarella in olive oil, garlic, and herbs before assembling adds even more depth.

Storage/Reheating

I prefer to serve this salad fresh, but if I have leftovers, I store them in an airtight container in the refrigerator for up to 2 days. I bring it to room temperature before serving again. If the tomatoes are too cold, I warm them briefly in the oven just until slightly soft again.

FAQs

Can I make this ahead of time?

Yes, I roast the tomatoes a few hours ahead and assemble the salad right before serving. The roasted tomatoes taste even better after sitting for a bit.

What kind of mozzarella works best?

I use fresh mozzarella, not the pre-shredded kind. The soft, creamy texture makes all the difference.

Can I use other types of tomatoes?

Yes, cherry or grape tomatoes roast beautifully — I just reduce the roasting time to 25–30 minutes.

What’s the difference between balsamic vinegar and balsamic glaze?

Balsamic glaze is thicker and sweeter, made by reducing balsamic vinegar. I like using it for drizzling because it adds both flavor and a glossy finish.

Can I serve this cold?

Absolutely. Once assembled, I sometimes chill it for 30 minutes before serving — it becomes a refreshing summer dish.

Conclusion

This Roasted Tomato Caprese Salad is my favorite way to elevate a simple classic. The caramelized tomatoes add richness, the mozzarella keeps it creamy, and the basil brings freshness that ties it all together. It’s easy, beautiful, and bursting with Mediterranean flavor. Whether I serve it as an appetizer, side dish, or light meal, it always feels like a taste of sunshine on the table.