Nothing says summer on a platter quite like the Barefoot Contessa Roasted Tomato Caprese Salad. This dish elevates the classic Caprese by roasting sweet cherry tomatoes until they’re almost jammy, coaxing out their sweetness, while rich mozzarella and ribbons of fresh basil tie everything together. The drizzle of olive oil and balsamic brings both brightness and luxury, making it impossible not to devour. Whether you’re looking for a show-stopping starter, a vibrant side, or a light lunch, this salad is bound to become your sunshine-season favorite.
Ingredients You’ll Need
You’ll be thrilled to know that the ingredients for the Barefoot Contessa Roasted Tomato Caprese Salad are wonderfully straightforward. Each element is essential—a celebration of freshness, color, and flavor that come together effortlessly for maximum impact.
- Cherry tomatoes (2 pints): Juicy and naturally sweet, these tomatoes roast into savory gems that form the backbone of the salad.
- Olive oil (2 tablespoons, plus more for drizzling): Choose a fruity, robust olive oil for roasting, as it amplifies the flavor and provides silkiness to the finished dish.
- Balsamic vinegar (1 tablespoon, plus more for drizzling): This brings a gentle tang and subtle sweetness that deepens as it caramelizes in the oven.
- Garlic cloves, minced (2): A burst of aromatic pungency; don’t skip this step if you love depth and warmth in your salads!
- Kosher salt (1 teaspoon): Salt not only seasons, but also helps concentrate the richness of the tomatoes as they roast.
- Freshly ground black pepper (1/2 teaspoon): Pepper adds a gentle, peppery bite that balances the sweetness perfectly.
- Fresh mozzarella (16 ounces): Choose high-quality, creamy mozzarella for ultimate melt-in-your-mouth contrast with the warm tomatoes.
- Fresh basil leaves (1/4 cup): Torn or whole, basil offers a burst of herbal freshness and classic Italian fragrance.
- Extra olive oil and balsamic (optional): A final drizzle lifts the salad and adds luscious gloss right before serving.
How to Make Barefoot Contessa Roasted Tomato Caprese Salad
Step 1: Prep and Roast the Tomatoes
Start by preheating your oven to 400°F. In a roomy mixing bowl, toss your cherry tomatoes with olive oil, balsamic vinegar, minced garlic, kosher salt, and pepper. Once coated, spread the tomatoes onto a baking sheet in a single layer so they roast, not steam. You’ll know they’re ready after about 20 to 25 minutes—the tomatoes should look blistered, softened, and irresistibly jammy around the edges. Let them cool for just a few minutes so they’re still warm but won’t melt your mozzarella straight away.
Step 2: Prepare the Cheese
While the tomatoes roast, slice or tear your fresh mozzarella into bite-sized pieces. Arrange them artfully on your favorite platter or on individual serving plates. Tearing gives you rustic, irregular shapes, while slices offer a more classic, uniform appearance. Both taste absolutely divine paired with warm tomatoes.
Step 3: Assemble the Salad
Spoon the still-warm roasted tomatoes (along with all those delicious juices) directly over the mozzarella. Don’t skimp—every juicy drop adds flavor! Scatter torn or whole basil leaves across the top, letting the aroma start the show before anyone even takes a bite.
Step 4: Finish and Serve
Finish your Barefoot Contessa Roasted Tomato Caprese Salad with a generous drizzle of extra-virgin olive oil and a splash of balsamic vinegar if desired. A final sprinkle of flaky sea salt elevates every flavor and brings visual sparkle. Serve right away—either warm or at room temperature—while the contrast between the gooey cheese and the caramelized tomatoes is at its peak.
How to Serve Barefoot Contessa Roasted Tomato Caprese Salad
Garnishes
For extra color and crunch, add a handful of microgreens or a dusting of freshly cracked black pepper right before serving. If you have a gorgeous bottle of aged balsamic, this is the moment to showcase it—the syrupy drizzle will be unforgettable.
Side Dishes
This salad shines next to warm, crusty bread to mop up the tomato juices. For a bigger spread, pair with grilled chicken, prosciutto, or a chilled white bean salad. The freshness of Barefoot Contessa Roasted Tomato Caprese Salad is a lovely counterpoint for richer mains.
Creative Ways to Present
For a party-ready look, serve individual portions in small glasses or arrange in layers in a shallow bowl. You can even skewer the mozzarella, roasted tomatoes, and basil on little sticks for a fun, handheld twist—perfect for garden gatherings or picnics.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, tuck them into an airtight container and refrigerate. The flavors remain delicious for up to two days, though the mozzarella will firm up and the tomatoes continue to marinate in their juices—a bonus, if you ask me!
Freezing
Freezing isn’t recommended for the Barefoot Contessa Roasted Tomato Caprese Salad. Fresh mozzarella loses its pillowy texture and tomatoes can become mushy after freezing, so it’s best enjoyed fresh or slightly chilled from the fridge.
Reheating
If you’d like to gently rewarm the leftovers, simply take them out of the fridge about 30 minutes before serving to let them reach room temperature. Avoid microwaving, as mozzarella tends to become rubbery and the salad loses its vibrant, fresh elegance.
FAQs
Can I use regular tomatoes instead of cherry tomatoes?
Absolutely! If you use regular tomatoes, try to pick ripe, sweet varieties and cut them into bite-sized chunks. Roasting time may need a slight adjustment, but the overall effect will still be delicious.
What’s the best mozzarella for Barefoot Contessa Roasted Tomato Caprese Salad?
Opt for fresh mozzarella packed in water or brine; its tender, creamy texture is ideal. Burrata is another indulgent choice for added richness, but traditional mozzarella rounds or “ciliegine” (small balls) also work beautifully.
Can I make the roasted tomatoes ahead of time?
Yes, the tomatoes can be roasted a few hours in advance. Let them cool, cover, and refrigerate. Before assembling the salad, bring them to room temperature or gently warm them for the most luscious texture.
Is this salad suitable for gluten-free or vegetarian diets?
Definitely! The Barefoot Contessa Roasted Tomato Caprese Salad is naturally vegetarian and gluten-free, making it a friendly choice for most dietary needs. Just be sure to check any store-bought mozzarella for gluten content if you’re highly sensitive.
How do I keep the basil looking fresh?
Tear or slice the basil just before serving and scatter it over the salad at the last moment. If prepping ahead, keep basil leaves refrigerated in a damp paper towel and add right before serving to maintain their vibrance and aroma.
Final Thoughts
Whether you’re basking in the glow of summer’s tomatoes or simply want to add flair to your table, the Barefoot Contessa Roasted Tomato Caprese Salad is a dish that brings people together and sparks joy. I can’t wait for you to try it—there’s something about those caramelized tomatoes and creamy mozzarella that’s just pure magic. Give it a go, and don’t be surprised when everyone asks for seconds!
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Barefoot Contessa Roasted Tomato Caprese Salad Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
This Barefoot Contessa Roasted Tomato Caprese Salad is a delightful twist on the classic Caprese, featuring sweet roasted cherry tomatoes paired with creamy mozzarella and fresh basil. A drizzle of balsamic vinegar adds a tangy finish to this colorful and flavorful salad.
Ingredients
For the Roasted Tomatoes:
- 2 pints cherry tomatoes
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 2 garlic cloves, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
For the Salad:
- 16 ounces fresh mozzarella, sliced or torn
- 1/4 cup fresh basil leaves, torn or whole
- Extra olive oil and balsamic for drizzling (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F.
- Prepare the tomatoes: In a large bowl, toss the cherry tomatoes with olive oil, balsamic vinegar, garlic, salt, and pepper. Spread them out on a baking sheet.
- Roast the tomatoes: Roast for 20–25 minutes until softened and slightly caramelized. Allow to cool slightly.
- Assemble the salad: Arrange mozzarella slices on a platter, spoon roasted tomatoes over the cheese, scatter basil leaves, and drizzle with more olive oil and balsamic if desired.
- Serve: Serve warm or at room temperature.
Notes
- This salad is perfect as a side dish or light lunch.
- Use heirloom cherry tomatoes for added color and sweetness.
- For extra depth, sprinkle with flaky sea salt before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion
- Calories: 280
- Sugar: 5g
- Sodium: 430mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 45mg
