Roasted cherry tomato caprese
Salads
3447
- Servings 4
- Preparation 10 minutes
- Cooking time 45 minutes
- Calories 0
- Difficulty easy
A warm twist to the classic tomato and mozzarella salad.
Ingredients
- 2 pints cherry tomatoes
- 4 sprigs thyme
- 4 garlic cloves, smashed
- 1/4 cup extra-virgin olive oil
- Kosher salt
- 8 ounces fresh buffalo or cow mozzarella (about 1 ball), room temperature, torn into large pieces
- Flaky sea salt
- Country-style bread, brushed with oil, toasted in oven (for serving)
Preparation
- Preheat oven to 350°F. Toss tomatoes, thyme, garlic, and oil on a rimmed baking sheet to coat and season lightly with kosher salt. Spread out in a single layer and roast until tomatoes are bursting and lightly browned, 40–45 minutes.
- Let cool.
- Arrange mozzarella on a platter and spoon warm tomato mixture with juices over; sprinkle with sea salt. Serve with olive-oil-toasted bread.
