Barefoot Contessa Roasted Tomato Caprese Salad Recipe
There’s something magical about the Barefoot Contessa Roasted Tomato Caprese Salad—a dish that transforms simple ingredients into a symphony of flavors and textures. Slowly roasted tomatoes become sweet and concentrated, mingling with creamy mozzarella and peppery basil in every bite. Whether you serve it as a show-stopping appetizer or a light summer meal, this salad bursts with color and freshness, making it a personal favorite to share at any gathering.
Ingredients You’ll Need
This recipe is all about letting quality ingredients shine. Each component—ripe tomatoes, good olive oil, fresh mozzarella, and fragrant basil—plays a starring role, so choose the best you can find for a truly unforgettable Barefoot Contessa Roasted Tomato Caprese Salad.
- Cherry or grape tomatoes (2½ pounds, halved): Choose the ripest tomatoes you can find; their natural sweetness intensifies beautifully during roasting.
- Good olive oil (¼ cup): A rich, fruity olive oil adds depth and helps caramelize the tomatoes in the oven.
- Balsamic vinegar (1 tablespoon): Adds a subtle tang and pairs perfectly with the sweetness of the roasted tomatoes.
- Sugar (2 teaspoons): Just a touch brings out the tomatoes’ natural juices and enhances caramelization.
- Kosher salt (1½ teaspoons): Balances flavors and draws out the tomatoes’ moisture for perfect roasting.
- Freshly ground black pepper (½ teaspoon): Gives a gentle heat and rounds out the salad’s flavor profile.
- Fresh mozzarella (16 ounces, preferably ciliegine or sliced): Creamy and mild, it soaks up all those delicious tomato juices.
- Fresh basil leaves (¼ cup, torn or julienned): Adds a pop of color and an aromatic, peppery freshness that ties everything together.
- Extra olive oil and balsamic glaze for drizzling (optional): For an extra hit of richness and a glossy finish when serving.
How to Make Barefoot Contessa Roasted Tomato Caprese Salad
Step 1: Roast the Tomatoes
Start by preheating your oven to 275°F (135°C) and lining a sheet pan with parchment paper. Arrange the halved cherry or grape tomatoes cut side up on the pan, making sure they aren’t overcrowded. Drizzle them generously with olive oil and balsamic vinegar, then sprinkle over the sugar, kosher salt, and black pepper. Toss everything gently with your hands to coat. Slide the pan into the oven and let the tomatoes roast for 2 to 2½ hours, until they’re caramelized at the edges but still juicy in the center. This slow roasting draws out every bit of sweetness and gives the salad its signature depth.
Step 2: Cool the Tomatoes
Once the tomatoes are roasted to perfection, remove the pan from the oven and let them cool to room temperature. This step is key—the flavors mellow and intensify as the tomatoes rest, ensuring that they won’t melt the mozzarella or wilt the basil when you assemble the salad. If you’re planning ahead, you can even roast the tomatoes a day in advance.
Step 3: Assemble the Salad
Arrange the fresh mozzarella and roasted tomatoes artfully on a serving platter. I love to alternate the mozzarella and tomatoes in a big circular pattern, but you can also go for a more rustic, tumbled look. Scatter the torn or julienned basil leaves generously over the top. The basil’s aroma will instantly make your kitchen smell like summer in Italy!
Step 4: Finish and Serve
Just before serving, give the Barefoot Contessa Roasted Tomato Caprese Salad a delicate drizzle of extra olive oil and, if you like, a swirl of balsamic glaze for a touch of sweetness and shine. Serve the salad at room temperature so every bite is creamy, juicy, and packed with flavor.
How to Serve Barefoot Contessa Roasted Tomato Caprese Salad
Garnishes
For an extra flourish, sprinkle the salad with flaky sea salt, a few extra basil leaves, or even a handful of toasted pine nuts. A crack of black pepper right before serving adds a touch of spice and makes the colors pop.
Side Dishes
This salad pairs beautifully with crusty bread—think ciabatta or sourdough—to soak up every bit of tomato juice and olive oil. It also shines alongside grilled chicken, fish, or a bowl of chilled pasta for a light, summer-ready meal.
Creative Ways to Present
For a playful twist, try threading the mozzarella, roasted tomatoes, and basil onto skewers for Caprese salad kebabs—perfect for picnics or parties. Or, serve the Barefoot Contessa Roasted Tomato Caprese Salad in individual jars or cups for a portable, elegant appetizer.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the salad in an airtight container in the refrigerator for up to two days. The flavors will continue to meld, making it even tastier the next day. Just be sure to bring it back to room temperature before serving for the best texture and flavor.
Freezing
Freezing isn’t recommended for this salad, as the tomatoes and mozzarella will lose their lovely texture once thawed. Save this Barefoot Contessa Roasted Tomato Caprese Salad for when you can enjoy it fresh, or try freezing just the roasted tomatoes for use in sauces or other cooked dishes.
Reheating
There’s no need to reheat this salad—it’s best enjoyed at room temperature. If your leftovers have been in the fridge, simply let them sit out for about 30 minutes before serving so the flavors can shine through.
FAQs
Can I use larger tomatoes instead of cherry or grape tomatoes?
Absolutely! If you only have larger tomatoes on hand, just cut them into bite-sized wedges. The roasting time may vary, so keep an eye on them and roast until they’re deeply caramelized but still juicy.
What’s the best mozzarella for this salad?
Fresh mozzarella balls (ciliegine) or slices work best, as they’re creamy and mild, soaking up the roasted tomato juices. Avoid the firmer, pre-shredded mozzarella for the most authentic Barefoot Contessa Roasted Tomato Caprese Salad experience.
Can I make the dish ahead of time?
You can roast the tomatoes up to a day ahead and store them in the fridge. Assemble the salad just before serving, letting the tomatoes return to room temperature for the best flavor and texture.
Is there a vegan version of this salad?
To make it vegan, simply swap the mozzarella for your favorite plant-based cheese or marinated tofu. The roasted tomatoes and basil keep all the flavor and vibrancy of the classic Barefoot Contessa Roasted Tomato Caprese Salad.
Can I add other herbs or vegetables?
Definitely! While basil is classic, you can add fresh oregano, thyme, or even arugula for a peppery kick. Roasted red peppers or grilled zucchini also make delicious, colorful additions.
Final Thoughts
If you’re looking for a dish that’s as impressive as it is effortless, the Barefoot Contessa Roasted Tomato Caprese Salad deserves a spot on your table. Give it a try—you’ll find yourself making it again and again, savoring every sweet, savory, and creamy bite!
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Barefoot Contessa Roasted Tomato Caprese Salad Recipe
- Total Time: 2 hours 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Barefoot Contessa Roasted Tomato Caprese Salad is a vibrant and flavorful twist on the classic Italian Caprese. Slow-roasted cherry tomatoes bring a rich, caramelized sweetness that pairs beautifully with creamy fresh mozzarella and aromatic basil. Drizzled with olive oil and a touch of balsamic glaze, this salad is perfect as a refreshing appetizer or a light meal served at room temperature.
Ingredients
Tomatoes and Dressing
- 2½ pounds cherry or grape tomatoes, halved
- ¼ cup good olive oil
- 1 tablespoon balsamic vinegar
- 2 teaspoons sugar
- 1½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
Main Ingredients
- 16 ounces fresh mozzarella (preferably ciliegine or sliced mozzarella)
- ¼ cup fresh basil leaves, torn or julienned
Optional Garnishes
- Extra olive oil for drizzling
- Balsamic glaze for drizzling
Instructions
- Preheat and prepare: Preheat your oven to 275°F (135°C) and line a sheet pan with parchment paper to prevent sticking and ensure easy cleanup.
- Arrange and season tomatoes: Place the halved cherry tomatoes on the prepared pan. Drizzle them evenly with olive oil and balsamic vinegar. Sprinkle the sugar, kosher salt, and freshly ground black pepper over the tomatoes. Toss gently to coat all pieces evenly without breaking them.
- Roast the tomatoes: Roast the seasoned tomatoes in the preheated oven for 2 to 2½ hours. They should become caramelized and slightly dried but still retain juicy interiors. This slow roasting concentrates their natural sweetness and flavor.
- Cool the tomatoes: Once roasted, remove the pan and allow the tomatoes to cool completely to room temperature. This helps preserve their texture for the salad.
- Assemble the salad: On a serving platter, arrange slices or balls of fresh mozzarella alternately with the roasted tomatoes. Scatter the torn or julienned fresh basil leaves evenly over the top to add a fresh herbal note.
- Finish and serve: Drizzle additional olive oil and balsamic glaze over the assembled salad if desired to enhance flavor and presentation. Serve the salad at room temperature for the best taste experience.
Notes
- You can roast the tomatoes a day in advance and keep them refrigerated; bring them to room temperature before serving to maximize flavor.
- Using heirloom cherry tomatoes adds a beautiful variety of colors and intensifies the visual appeal.
- For a dairy-free option, substitute mozzarella with vegan cheese alternatives, though note the flavor will differ.
- Be gentle when tossing the tomatoes to avoid crushing them and losing their juice.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Category: Appetizer, Salad
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 40mg
