Caprese Salad Recipe

Preheat and prepare

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or foil for easy cleanup.

Cut tomatoes

Wash tomatoes and cut them into halves (for medium tomatoes) or thick slices if using larger tomatoes. Place cut tomatoes cut-side up on the prepared baking sheet.

Season

Drizzle the 2 tbs olive oil over the tomatoes. Sprinkle the 1 tsp minced garlic evenly, then add 1 tsp salt, 1 tsp black pepper and 1 tsp sugar if using. Toss gently on the pan so each piece is lightly coated and spaced so they roast rather than steam.

Roast

Roast in the preheated oven for 18–25 minutes, until the tomato edges are blistered and juices are concentrating but not completely collapsed. Remove from oven and let cool slightly while preparing the rest of the salad.

Prepare mozzarella and basil

If using a large mozzarella ball, slice into 1/4-inch (6 mm) slices. If using bocconcini, drain and gently pat dry with paper towels. Remove basil leaves from stems and gently rinse and pat dry; tear larger leaves in half if too big.

Arrange

On a large serving platter or individual plates, arrange alternating slices or pieces of tomato and mozzarella in an overlapping pattern (tomato, mozzarella, basil leaf). If tomatoes were roasted in halves, place roasted halves cut-side-up and tuck mozzarella pieces and basil leaves between them for contrast.

Dress

Drizzle the 3 tbs extra-virgin olive oil evenly over the arranged salad. Spoon the 1 tbs balsamic vinegar (or lightly drizzle balsamic glaze) over the top. Season with sea salt and freshly ground black pepper to taste.

Finish with roasted tomatoes

If you used roasted tomato pieces, distribute them over and around the arranged fresh components so some bites contain roasted and fresh textures. Spoon any pan juices from the roasted tomatoes lightly over the salad for extra flavor.

Serve immediately at room temperature so the mozzarella is tender and the flavors are vibrant. If desired, provide extra balsamic glaze and olive oil at the table.

Leftovers: store in an airtight container in the refrigerator for up to 1 day. For best texture, keep dressing separate and add just before serving.