Roasted Grape Tomato Caprese Salad

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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!)


Roasted Grape Tomato Caprese Salad

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


Grape Tomatoes

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. 🙂 )


Cutting basil into thin strips

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!


Roasted Grape Tomato Caprese Salad

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.


Roasted Grape Tomato Caprese Salad

You may want to double the recipe so everyone can have seconds.


Roasted Grape Tomato Caprese Salad

Roasting grape tomatoes gives a twist to the classic combination of mozzarella cheese, basil and balsamic vinegar. Quick and easy recipe.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Salad
Cuisine: Italian
Servings: 4 small servings
Calories: 98


  • 1 Pint grape tomatoes cherry will work too
  • 1 Tablespoon olive oil
  • 1 Tablespoon balsamic vinegar
  • 2 ounces mozzarella cheese cut into small cubes
  • 8-10 basil leaves cut into thin strips
  • Salt to taste


  • Preheat oven to 425 degrees F.
  • Cut tomatoes in half.
  • Mix tomatoes with olive oil and balsamic vinegar.
  • Place tomatoes in a single layer on a baking sheet.
  • Roast for about 15 minutes or until the tomatoes just begin to burst.
  • Remove tomatoes to a serving dish.
  • Stir in basil and mozzarella.
  • Salt to taste.


Just double the recipe for larger portions or more people. Use mozzarella flavored substitute for a dairy-free version.


Calories: 98kcal | Carbohydrates: 5g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 95mg | Potassium: 291mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1125IU | Vitamin C: 16.2mg | Calcium: 83mg | Iron: 0.4mg
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Do you have a favorite summer-time vegetable?


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