I saw this salad on a menu somewhere and I knew I had to make it. I had never thought to use roasted tomatoes in a caprese salad before and I don't know why. This was delicious.
- 4-6 ServingsServings
- 2 cup cherry tomatoes
- 1 teaspoon olive oil
- coarse salt and pepper
- 1 8 oz. package fresh mozarella or mozarella balls
- 2 tablespoon fresh basil
Lay tomatoes on a baking sheet, drizzle with oil and salt and pepper. Place in oven under broil and cook about 10 minutes, until they start to burst and darken, but not burn.
Meanwhile slice up the fresh mozzarella. It would probably be even better with the balls, but those are harder to find and this was still wonderful.
Pour the hot tomatoes over the cheese and sprinkle with fresh basil and more salt and pepper to taste.