I love a good caprese salad. Cheese, tomatoes, basil and a little oil and vinegar. That's salad perfection right there. Except, you know, the fact that there's no actual salad greens to be found. It's kind of a salad in the same way taco salad is (the most delicious way).
I decided to play up the traditional caprese salad and make it into an actual salad for lunch or even a light dinner. Could I make a full meal of regular caprese? You bet I could. You'd be appalled and amazed at the amount of cheese I can eat in one sitting. I did it just a few days ago actually, before deciding to add the salad greens to my meal, because oh-my-god-I-just-ate-so-much-cheese.
The roasted tomatoes are really what takes it over the top. It brings out that sweet summery flavor you don't always get with winter tomatoes, and it helps them soak up all the delicious balsamic vinegar and oil you pour over them. So much goodness.
Roasted Tomato Caprese Salad
- 1/2 pint grape or cherry tomatoes
- 4 oz. fresh mozzarella, cubed
- 5 oz. bag spring mix salad greens
- 3 Tablespoons olive oil
- 2 Tablespoons balsamic vinegar
- 2 Tablespoons chopped fresh basil
- salt and pepper to taste
Preheat oven to 450F and line a baking sheet with parchment paper. Halve tomatoes lengthwise and place cut side up on the baking sheet. Sprinkle with salt and pepper and drizzle with 1 Tablespoon of olive oil. Bake until skin is puckered and juices are leaking, about 10 minutes.
Plate salad greens and sprinkle each plate with cubed cheese and roasted tomatoes. Drizzle with oil and vinegar (you can add more or less depending on your taste) and finish with chopped basil. Serve immediately.