This Roasted Cherry Tomato Caprese salad is certain to become a favourite. It is light, full of flavour and so easy to make. You can serve it as an appetiser or as a side dish. Don’t miss the opportunity to mop up the delicious juices with some crusty bread.
150gfresh mozzarella ball, torn into piecesSee Note 5
¼cupfresh basil leaves
sea salt flakes to taste
Preheat your oven to 180 Degrees C (355F).
Wash and dry the tomatoes, halve any that are large. Pierce the whole tomatoes with the tip of a sharp knife. It will prevent them from bursting in the oven.
Place the tomatoes in a medium-size bowl.Add the crushed garlic, olive oil, sugar, dried oregano and salt and toss together.
Turn onto a rimmed baking tray and place in the preheated oven.Bake the tomatoes for about 30 minutes or until they begin to caramelise.Remove the tray from the oven and set aside to cool.
When cool, remove the crushed garlic. Arrange the tomatoes on a serving platter with the torn mozzarella and the basil leaves. Pour the roasting juices over the tomatoes.
Add a sprinkle of good quality sea salt flakes just before serving.Serve as an appetiser with crusty bread to mop up the juices, or serve as a side dish - See Note 6.Also delicious served with a drizzle of our Balsamic Glaze.
1. I have crushed the garlic cloves as I just want the flavour. I remove the cloves before assembling the salad.2. With so few ingredients, to obtain the best flavour I prefer to use extra virgin olive oil.3. A teaspoon of sugar balances the acidity of the tomatoes.4. I use Maldon Salt Flakes. They have a beautiful flavour. I add just a little with the roasting and a sprinkle over the finished salad. The salt at the end provides a little crunch.5. To make the salad extra special, Buffalo mozzarella or a ball of Burrata would be a delicious alternative.6. The tomatoes are at their best if served while still slightly warm or at room temperature. If you need to refrigerate the tomatoes, be sure to return them to room temperature before serving or their flavours will be dulled.