Things I love about summer: abundant fresh produce, grilling…no homework, long evening walks, swimming, vacations, and the list goes on and on. But, I digress. It’s so nice to have so many of my favorite vegetables in season. I’ve made this roasted grape tomato caprese salad several times this year because my basil plant is in full bloom and I can’t resist the little pints of grape tomatoes at the produce stand. (I know…it’s not even summer yet!)
The classic combination of tomatoes, basil, mozzarella cheese and balsamic vinegar is irresistible.
You can jump down to the recipe or see a few pictures below of this easy antipasto salad in the making.
Roasted Grape Tomato Caprese Salad Step-by-Step
Cut the grape or cherry tomatoes in half and stir them with a little olive oil and balsamic vinegar. Place them in a baking dish in a single layer and sprinkle with a little sea salt, if desired. Roast the tomatoes for about 15 minutes in 425 degree F oven or just until the tomatoes begin to burst. (I told you this was going to be quick. )
Remove the tomatoes from the oven and transfer them to a serving dish. Cut about 8-10 basil leaves into long, thin strips (i.e. chiffonade…I just love that word.)
Cut mozzarella into small cubes. Or, use already shredded cheese. Or, consider using buffalo mozzarella (aka mozzarella di bufala.) For the vegans and dairy-free diners (hands raised over here), use a mozzarella-flavored substitute.
Mix everything together.
It’s that easy!
Hopefully, you get to kick back and enjoy your roasted grape tomato caprese salad with a fun summer-time activity. Or, on a lazy lunch or dinner on the porch.
You may want to double the recipe so everyone can have seconds.
Do you have a favorite summer-time vegetable?