Roasted Tomato Caprese Salad
A truly delicious little salad to go with just about anything, something a little different. It only looks like you splurged, when in reality it couldn't be more budget friendly, or easy.
Ingredients
- 1 pint cherry tomatoes, halved
- 1/4 cup good olive oil, plus more for drizzling
- 1 1/2 tablespoons balsamic vinegar
- 2 large garlic cloves, minced
- 1 teaspoon sugar
- Kosher salt and freshly ground black pepper
- 8 ounces fresh salted mozzarella
- 1/4 cup fresh basil leaves, torn
- 1 teaspoon lemon zest
Instructions
- Adjust oven rack to lower-middle position and preheat oven to 375°F. Cover a 9 by 13 baking sheet with parchment paper and spray with cooking spray. Add cherry tomatoes, olive oil, balsamic vinegar, sugar, salt, and pepper; toss to combine.
- Transfer to oven and roast until they begin to caramelize, and just starting to char, about 40 minutes, tossing periodically to cook evenly.
- Remove from the oven and allow to cool to room temperature. Transfer tomatoes along with any juices to a bowl. Add mozzarella and basil. Gently toss to combine. Season to taste with salt and pepper, add lemon zest, and toss again. Serve immediately, or refrigerate up to an hour before serving.