Roasted Tomato and Mozzarella Salad

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


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


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

Keywords: Tomatoes, Cheese, Salad, Basil

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