Roasted Tomato Caprese Salad

2017-11-09T20:54:24+00:00 November 9th, 2017|

This is a variation of something I eat with my family all the time. It takes a classic salad and elevates it by roasting the tomatoes. It’s a simple salad with great cheese, good oil and paired with country style bread.

INGREDIENTS

  • 2 pints cherry tomatoes
  • 4 sprigs thyme
  • 4 garlic cloves, smashed
  • ¼ cup extra-virgin olive oil
  • Kosher salt
  • 8 ounces fresh buffalo or cow mozzarella (about 1 ball), room temperature, torn into large pieces
  • Flaky sea salt
  • Country-style bread, brushed with oil, toasted in oven (for serving)

PREPARATION

  1. Preheat oven to 350°. Toss tomatoes, thyme, garlic, and oil on a rimmed baking sheet to coat and season lightly with kosher salt. Spread out in a single layer and roast until tomatoes are bursting and lightly browned, 40–45 minutes; let cool.

  2. Arrange mozzarella on a platter and spoon warm tomato mixture with juices over; sprinkle with sea salt. Serve with olive-oil-toasted bread for soaking up all those extra juices.

  3. Do Ahead: Tomatoes can be roasted 1 day ahead. Cover and chill. Gently reheat before using.

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