Description
A delightful twist on an Italian classic that showcases fresh ingredients.
Ingredients
Scale
- 2 lbs Roma tomatoes, halved lengthwise
- 4 cloves garlic, minced
- ¼ cup extra virgin olive oil
- 1 tbsp balsamic vinegar
- 1 tsp dried oregano
- ½ tsp dried basil
- ¼ tsp red pepper flakes (optional)
- Salt and black pepper, to taste
- 1 lb fresh mozzarella, sliced ¼-inch thick
- 1 cup fresh basil leaves
- ¼ cup balsamic glaze (optional)
- Extra olive oil, for drizzling
Instructions
- Begin by preheating your oven to a sizzling 400°F (200°C).
- In a large mixing bowl, take the halved Roma tomatoes and introduce them to minced garlic, extra virgin olive oil, balsamic vinegar, dried oregano, dried basil, and red pepper flakes if you like a little heat. Season generously with salt and black pepper. Toss everything together gently until the tomatoes are well coated.
- Place the seasoned tomatoes cut side up on your prepared baking sheet. Roast in the preheated oven for 45 to 60 minutes, or until tender and beautifully caramelized around the edges.
- While the tomatoes are roasting, prepare the fresh mozzarella. Carefully slice the mozzarella into ¼-inch thick rounds.
- Once the roasted tomatoes have cooled just a bit, assemble the salad by layering the roasted tomatoes, mozzarella slices, and fresh basil leaves.
- To elevate the flavors, drizzle the assembled salad with extra virgin olive oil and balsamic glaze if you choose. Season with additional salt and pepper to taste.
Notes
Store any leftover salad in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
Nutrition
- Calories: 320 kcal
- Sodium: 450 mg
- Protein: 10 g