Sometimes the simple things are the best things. If there’s anything that’s proof of that, it’s a Caprese Salad. Especially in the summer time when the tomatoes are in season and they’re sweet and juicy. The combination of the ripe tomatoes, creamy mozzarella cheese and fresh basil is just perfect.
Since this is such a simple and delicious recipe, I’m going to keep my explanation short and sweet. I was brainstorming ways to make a Caprese salad even better and out of that adventure came this recipe! The roasted tomatoes take this over the edge and bring out the sweetness of the tomatoes. And the contrast of the cold cheese with the warm tomatoes is amazing.
The next level step is placing the tomatoes and buffalo mozzarella on top of the bitter and spicy arugula greens and then covering it in toasted bread crumbs. The bread crumbs are the perfect addition to this salad. The crumbly texture works great against the sweet, bold tomatoes and smooth mozzarella cheese.
This salad is great as a side dish but we actually ate just this for dinner and it was perfectly filling. If you try this share it on social media and don’t forget to subscribe to Almost Like Mom’s for more awesome seasonal recipes. Thanks for stopping by!
Until Next Time,
Roasted Tomato Caprese Salad
This turned up version of a Caprese Salad takes it to the next level! With roasted tomatoes and toasted breadcrumbs this is truly the perfect summer salad.
Author: Jackie DeSana
Recipe type: Salad, Side, Appetizer
Cuisine: Italian, Vegetarian
Serves: 6 servings
- 3 beefsteak tomatoes
- 8-10 basil leaves, sliced
- 8 ounces buffalo mozzarella cheese, sliced
- 2 cups arugula
- 1 cup bread crumbs
- ½ red onion, thinly sliced
- 2 tbs olive oil
- 1 tbs balsamic vinegar
- Preheat your oven to 350 degrees. Place the whole tomatoes on a baking sheet and rub them with olive oil. Bake for 20 minutes or until the tomatoes are soft and the skin is slightly wrinkled.
- Remove the tomatoes and allow them to cool for about 5 minutes until they've cooled down enough that you can touch them. Carefully and gently slice the tomatoes in half and then slice each half into thirds.
- In a small sauce pan, heat 1 tablespoon of olive oil. Add in the breadcrumbs and toast them for about 5 minutes or until the breadcrumbs start to brown.
- When the breadcrumbs are finished and the tomatoes are cooled, take a large serving dish or sheet and place the arugula on the bottom. On top of the arugula, layer the sliced tomatoes and buffalo mozzarella slices. Top with the sliced red onions and basil and then spread the toasted breadcrumbs on top. You can either mix the olive oil and balsamic together as a dressing or you can just drizzle olive oil and balsamic over top.