Freshly Roasted Tomato Caprese Salad
Caprese salad is the quintessential Italian dish. It screams the very definition of what Italian cuisine preaches, which is use the best ingredients while keeping it simple.
I do not eat tomatoes often, as they are quite carby, so when I do, I spend a little extra for the good ones. This is essential when making a salad that consists of really, 4 ingredients. Good mozzarella is also key. None of that low moisture, rubbery cheese will work. You want fresh mozzarella that when you cut into it, the inside oozes out all over your board. As far as basil, only fresh basil will do. I grow my own so I have a ready supply, as any good Italian should. And lastly, Olive oil. I buy Italian olive oil, but the Spanish make a great one as well. I try to stay away from Greek or Tunisian Olive oils, as I don’t find them to be as fruity. Wow. Could that paragraph sound anymore pretentious?
Traditionally, Caprese salad is slices of fresh tomato, mozzarella, and basil leave, layered on a plate and drizzled with olive oil, salt and pepper. its light, and refreshing and great for a summer lunch. This salad I served as a side to some delicious Garlic Crusted Pork Tenderloin Medallions.
- 2 Vine Tomatoes (very ripe)
- 2 oz fresh mozzarella
- 1 tbsp fresh basil
- salt and pepper to taste
- 1 tbsp olive oil
- 1 tsp balsamic vinegar
To make this salad is painfully simple. Simply slice the tomato and place on a baking sheet (or in your air fryer like I did- turned out so good!) place in your oven at 350F for 10-15 minutes, or until the tomatoes have become soft, but not dried out. Once the tomatoes are to are moderately soft, remove from oven and layer with the cheese.
Make sure to salt and pepper to taste on each layer.
Chiffonade, or thinly shred, your basil leaves, and sprinkle over the top of your salad.
Then just drizzle with olive oil, and balsamic vinegar. If you’re really watching your carbs you can add only a small amount of the
balsamic vinegar, and mix it with red wine vinegar or even apple cider vinegar. Or, simply add more oil.
Balsamic is not traditionally used on a Caprese salad. That said, it’s become popular, and I feel the acidity from the bal
samic adds a great depth of flavor to the sweetness of the roasted tomatoes.