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    Recipes » Dinner » Roasted Tomato and Mozzarella Salad

    July 1, 2020 Dinner

    Roasted Tomato and Mozzarella Salad

    Jump to Recipe·Print Recipe

    Disclosure: This post contains some affiliate links. I will receive a small commission if you make a purchase as a result of clicking one of these links. There is no additional cost to you. 

    Roasted Tomato and Mozzarella Salad is a beautiful summer dish. Roasting the baby tomatoes concentrates the flavor and is a beautiful contrast with the creamy mozzarella. The whole things gets drizzled in a fresh basil viniagrette to make it extra awesome.

    Roasted Tomato & Mozzarella Salad

    Are you guys starting to venture out into the world yet? People are flooding to British beaches and parks here in the UK, and cases of Covid-19 in the US are now higher than ever. But it just feels like everyone's given up on trying to keep their distance. I don't know. I think I'll stay inside a little bit longer.

    Although, the idea of a meal outside my own kitchen is so tempting. To have all the dirty dishes just whisked away at the end feels like an actual dream. Someday I will have a dishwasher. Someday very soon.

    Roasted Tomato & Mozzarella Salad

    If you guessed that I didn't actually eat this absolute stunner of a plate, you're abslutely right. As beautiful as it is, my vegetable aversion got the best of me, but my husband has requested it on multiple occasions, so I felt like it was good enough to share with you. Plus, just look how sexy it is.

    This recipe originates from Nigellissima, Nigella Lawson's Italian book. I like the idea of roasting baby tomatoes rather than using slices of giant raw tomatoes, especially if you're using mass produced grocery store tomatoes. There's just less water and more flavor, and that can only be a good thing.

    Roasted Tomato & Mozzarella Salad

    How to make Roasted Tomato and Mozzarella Salad

    There's nothing too complicated to this recipe. Pick up some adorably tiny tomatoes. My store happened to have this mix of colors, but I've also done it with all red cherry tomatoes. Just find what looks best to you. Cut each tomato in half and nestle them into a baking dish where they'll fit quite snugly. I actually use my pie pan.

    Lovingly sprinkle each cut tomato half with salt, pepper, and dried oregano, then drizzle them with oil before roasting in the oven.

    Roasted Tomato & Mozzarella Salad with bread

    To make the basil viniagrette, tear a big bunch of fresh basil and add it to a blender. Throw in some red wine vinegar, and extra virgin olive oil, along with a pinch of salt, and blend until it's as smooth as you like.

    I literally tore the ball of fresh mozzarella with my hands and scattered it around the plate. The roasted tomatoes get distributed over that, then drizzle on the jewel green sauce. Give it one last sprinkling of your best flaky sea salt and a few grinds of black pepper, then dig in.

    Roasted Tomato & Mozzarella Salad

    It's a mad world out there, kids. Let's stay home and cook something awesome. Roasted Tomato and Mozzarella Salad seems like a solid place to start.

    Looking for more awesome salad recipes? Try this Fiery Halloumi Salad.

    Print

    Roasted Tomato and Mozzarella Salad

    Roasted Tomato & Mozzarella Salad with bread
    Print Recipe

    Roasted Tomato & Mozzarella Salad is fresh and flavorful. Roasting the tomatoes concentres their flavor. The fresh mozzarella and tomatoes are dressed with a fresh basil vinaigrette.

    • Author: Renee Rendall
    • Prep Time: 25
    • Cook Time: 20
    • Total Time: 45 minutes
    • Yield: 1 plateful 1x
    • Category: Salad
    • Method: Roasted
    • Cuisine: Italian
    • Diet: Vegetarian

    Ingredients

    Units Scale
    • 6 ounces cherry or grape tomatoes, cut in half
    • ¼ dried oregano
    • Salt and pepper, to taste
    • 1 tablespoon olive oil
    • ½ cup fresh basil leaves
    • 2 tablespoons extra virgin olive oil
    • 1 teaspoon red wine vinegar
    • 4 ounces fresh mozzarella

    Instructions

    1. Preheat your oven to 425 F (210 C).
    2. Arrange your tomatoes, cut side up, in a small baking dish where they'll fit quite snugly. Sprinkle each tomato half with dried oregano, salt, and pepper so that each one gets a bit of seasoning. Drizzle with olive oil and roast for about 20 minutes or until the tomatoes are soft. Allow to cool on the counter.
    3. While your tomatoes are cooling, make your basil sauce. Add the basil leaves, olive oil, vinegar, and a pinch of salt to a blender or an appropriate container if you're using an immersion blender. Blend it up until the basil forms a thick puree. If it's a little too thick, add a bit more olive oil until you get the consistency you want. Taste and adjust seasonings.
    4. To construct your salad, tear your basil and scatter it onto a plate. Scoop your tomatoes gently out of their roasting pan and scatter them over the cheese. Finally, drizzle over your fresh basil viniagrette. 
    View this post on Instagram

    A post shared by Renee Rendall (@renee_awesomeon20)

    Notes

    If you want to serve this as a starter, it can serve 2-3 people.

    Keywords: Tomatoes, Cheese, Salad, Basil

    Did you make this recipe?

    Tag @renee_awesomeon20 on Instagram and hashtag it #awesomeon20

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    I’m Renee, the creator behind Awesome on 20. I’m a food blogger, a podcaster, and a witch who loves junk food. I share easy comfort food recipes and tips for creating a more magical and awesome life. 

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