Barefoot Contessa Roasted Tomato Caprese Salad Recipe
If you’re searching for a summer showstopper, Barefoot Contessa Roasted Tomato Caprese Salad is an unfussy but utterly magical dish that will win over any crowd. It transforms simple, fresh ingredients into an explosion of juicy, savory, and creamy deliciousness—just like the classic Caprese, but with a genius twist: deeply roasted cherry tomatoes kissed with olive oil and balsamic. Every bite of this salad celebrates the season’s best flavors and textures, making it ideal for both a cozy family dinner or a beautiful outdoor gathering.
Ingredients You’ll Need
With this salad, quality triumphs over quantity. Each ingredient shines, contributing to the vibrant colors, luscious texture, and unforgettable flavor that make Barefoot Contessa Roasted Tomato Caprese Salad a perennial favorite. Let’s take a closer look at what you’ll need:
- Ripe cherry tomatoes (2½ pounds, halved): Opt for the most flavorful, juicy tomatoes you can find—these are the heart of the salad and roast into sweet, caramelized gems.
- Olive oil (¼ cup): Rich olive oil balances the acidity of the tomatoes and brings luxurious depth to every mouthful.
- Balsamic vinegar (1 tablespoon): A little goes a long way; its tangy sweetness intensifies the roasted tomato flavor.
- Kosher salt (2 teaspoons): Proper seasoning is key, drawing out the tomatoes’ natural juices.
- Freshly ground black pepper (1 teaspoon): Adds a gentle kick and accentuates the salad’s savory notes.
- Fresh basil leaves, julienned (2 tablespoons): These delicate shreds infuse the entire dish with classic Italian aroma.
- Fresh mozzarella (1 pound, sliced or in small balls): Creamy, milky mozzarella forms the perfect base—insist on the best quality you can get!
- Extra balsamic glaze for drizzling (optional): For an elegant finish and a touch more tangy-sweet complexity.
- Fresh basil leaves for garnish: Whole leaves take the presentation straight to “wow” territory and hint at the herbal notes within.
How to Make Barefoot Contessa Roasted Tomato Caprese Salad
Step 1: Preheat and Prepare Tomatoes
Preheat your oven to 400°F. Line a rimmed baking sheet with parchment paper for easy cleanup. Arrange the halved cherry tomatoes in a single layer, ensuring the cut sides face up to roast evenly. This step begins bringing out the tomatoes’ natural sweetness, setting the stage for an unforgettable salad.
Step 2: Season and Toss
Drizzle the cherry tomatoes with olive oil and balsamic vinegar, then sprinkle generously with kosher salt and freshly ground black pepper. Toss everything gently right on the pan—just enough to coat each tomato without squishing them. This simple mix sets up every tomato to become a plump, flavorful bite after roasting.
Step 3: Roast the Tomatoes
Slide the pan into the oven and let the tomatoes roast for 20 to 25 minutes. They’ll begin to caramelize, wrinkle, and release luscious juices. The aroma as they roast is pure anticipation—deep, sweet, and savory at once. When done, take the tray out and let the tomatoes cool to room temperature. This step can be done a few hours ahead and actually makes them even tastier.
Step 4: Arrange the Cheese
While the tomatoes cool, arrange slices of fresh mozzarella or small mozzarella balls over a large serving platter. Nestling them slightly overlapping makes for a pretty backdrop, and ensures every portion of the Barefoot Contessa Roasted Tomato Caprese Salad gets a balance of cheese and tomato.
Step 5: Combine and Finish
Spoon the roasted tomatoes and all their delicious pan juices over the fresh mozzarella. Scatter the julienned basil leaves on top, adding bursts of bright flavor and gorgeous color. Just before serving, garnish with a few whole basil leaves and, if you like, a delicate drizzle of extra balsamic glaze to brighten everything up.
How to Serve Barefoot Contessa Roasted Tomato Caprese Salad
Garnishes
A shower of fresh basil leaves right before serving gives this salad a stunning look and irresistible aroma. If you want an extra layer of richness, try a light drizzle of top-quality balsamic glaze or an extra swirl of fruity olive oil. Freshly cracked black pepper makes a fantastic finishing touch, adding a subtle spicy note that brings the whole dish together.
Side Dishes
This Barefoot Contessa Roasted Tomato Caprese Salad pairs beautifully with crusty sourdough or a rustic Italian loaf—perfect for soaking up those sweet, tangy tomato juices. For a full spread, serve it alongside grilled fish, roasted chicken, or even a refreshing chilled pasta salad. It shines as both a starter or a supporting act for a larger meal.
Creative Ways to Present
For a fun twist, try threading mozzarella balls and roasted tomatoes onto small skewers, then sprinkle with basil ribbons and serve as a chic appetizer. If you’re hosting, arrange single servings in small mason jars for a picnic or outdoor event—portable, adorable, and totally crowd-pleasing! The colors of this salad also pop beautifully layered in a clear glass trifle dish for a centerpiece-worthy presentation.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, keep Barefoot Contessa Roasted Tomato Caprese Salad covered in the refrigerator. Store the tomatoes and cheese separately if possible; combine just before serving to keep everything fresh and vibrant. The tomatoes will continue to develop flavor, making tomorrow’s lunch a real treat.
Freezing
While fresh mozzarella doesn’t freeze well (it tends to get watery), the roasted tomatoes can be cooled and frozen in an airtight container for up to two months. Thaw in the fridge overnight and assemble the salad fresh whenever you’re ready to impress.
Reheating
There’s no need to reheat this salad, as it’s meant to be enjoyed at room temperature. If you’ve chilled the tomatoes before serving, just let them sit out for about 30 minutes, then proceed to assemble with cheese and basil for the perfect temperature and flavor.
FAQs
Can I use large tomatoes instead of cherry tomatoes?
Absolutely! Just cut larger ripe tomatoes into thick slices or wedges. Cherry tomatoes are preferred for their sweetness and low moisture, but any garden-fresh variety will be delicious once roasted.
What can I substitute for mozzarella?
If you want to switch it up, try burrata for an extra-creamy touch or swap in sliced feta or ricotta salata for a different flavor profile. Just be sure to use a cheese that holds its shape well.
Can I make Barefoot Contessa Roasted Tomato Caprese Salad ahead of time?
Yes, you can roast the tomatoes several hours in advance and store them at room temperature. Assemble the salad right before serving to keep the mozzarella fresh and the presentation beautiful.
Is this recipe gluten-free?
Yes, as written, this Barefoot Contessa Roasted Tomato Caprese Salad is naturally gluten-free and perfect for those with dietary restrictions—just serve with gluten-free bread if desired.
How do I prevent my salad from being watery?
Make sure to let the roasted tomatoes cool and settle before spooning them over the mozzarella, and use a slotted spoon if you want to leave behind some of their juices. High-quality mozzarella and fully roasted tomatoes also help prevent excess liquid.
Final Thoughts
I hope you feel inspired to try this Barefoot Contessa Roasted Tomato Caprese Salad in your own kitchen—it’s a dish that turns the simplest summer ingredients into a celebration of flavor, color, and Italian charm. Whether you’re feeding friends or just treating yourself, this salad is a guaranteed crowd-pleaser. Enjoy every bite!
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Barefoot Contessa Roasted Tomato Caprese Salad Recipe
- Total Time: 35 minutes
- Yield: 6 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 and creamy mozzarella. It’s a perfect appetizer for any occasion.
Ingredients
Roasted Tomatoes:
- 2½ pounds ripe cherry tomatoes, halved
- ¼ cup olive oil
- 1 tablespoon balsamic vinegar
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons fresh basil leaves, julienned
Caprese Salad:
- 1 pound fresh mozzarella, sliced or in small balls
- Extra balsamic glaze for drizzling (optional)
- Fresh basil leaves for garnish
Instructions
- Preheat the oven: Preheat the oven to 400°F.
- Prepare tomatoes: Place halved cherry tomatoes on a baking sheet lined with parchment paper. Drizzle with olive oil and balsamic vinegar, sprinkle with salt and pepper. Toss to coat.
- Roast tomatoes: Roast for 20–25 minutes until caramelized. Cool to room temperature.
- Assemble salad: Arrange mozzarella on a platter, spoon roasted tomatoes over the cheese. Sprinkle with julienned basil and garnish with whole basil leaves. Drizzle with balsamic glaze if desired.
- Serve: Serve at room temperature.
Notes
- For the best flavor, use high-quality mozzarella and ripe, sweet cherry tomatoes.
- You can roast the tomatoes ahead of time and assemble the salad just before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion
- Calories: 240
- Sugar: 5g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 30mg
