Oven Roasted Tomato Caprese Salad

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Roasted Tomato Caprese Salad is a fabulous summer salad recipe to make with fresh garden-ripe tomatoes. HUGE Italian flavor in a bowl!

tomato caprese salad


Roasted Tomato Caprese Salad

Tomatoes are everywhere, so ripe and delicious!  I just can’t help myself but to make another tomato dish. I love this roasted tomato caprese salad. It is a spin on a traditional caprese salad, but with oven roasted tomatoes and, the tomatoes are marinated instead of having a drizzle of dressing. 

The flavor of roasted tomatoes is absolutely AMAZING!  They caramelize with the sweet flavor of the balsamic vinegar, so it’s like a party for your taste buds.

This recipe was adapted from and inspired by Ina Garten.

roasted salad with fresh basil and mozzarella


With love, from our simple kitchen to yours. 

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tomato caprese salad

Oven Roasted Tomato Caprese Salad

Donna Elick
Roasted Tomato Caprese Salad is a fabulous summer salad recipe to make with fresh garden-ripe tomatoes. HUGE Italian flavor in a bowl!
5 stars from 1 review
Tried this recipe?Please comment and review!
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course Salad
Cuisine Italian
Method Oven
Servings 1 Bowl


  • 12 roma tomatoes, halved lengthwise, seeded
  • 1/4 cup olive oil
  • 1 1/2 tablespoons balsamic vinegar
  • 2 cloves garlic, minced
  • 2 teaspoons sugar
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 8 ounces fresh mozzarella
  • 12 leaves fresh basil, sliced thinly


  • Preheat the oven to 275°F. Prepare baking sheet by lining with parchment or Silpat mat.
  • In a large bowl, combine tomatoes, garlic, sugar, salt and pepper. Add olive oil and balsamic vinegar. Toss gently, with wooden spoons or hands to evenly coat all the tomatoes.
  • Arrange the tomatoes on a prepared baking sheet, cut sides up, in a single layer. Drizzle with remaining olive oil mixture in your bowl.
  • Roast for 2 hours until the tomatoes are concentrated and begin to caramelize. Allow the tomatoes to cool to room temperature.
  • Cut the mozzarella into 6 slices less than 1/2-inch thick. Then cut them in slices in half.
  • Layer the 2 tomatoes alternately with the mozzarella on a platter and scatter the basil on top. Serve at room temperature.


Serving: 1 | Calories: 1356cal | Carbohydrates: 49g | Protein: 58g | Fat: 106g | Saturated Fat: 38g | Cholesterol: 179mg | Sodium: 4956mg | Sugar: 34g | Fiber: 9g | Calcium: 1255mg | Iron: 4mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!

Originally published June 2011.

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seasoned Big Boys, close up
garden tomatoes on baking sheet
roasted tomatoes for tomato caprese salad recipe


  1. This looks awesome, my friend. I'm roasting tomatoes next week as well, but I have someone's sauce in mind for those. See you tonight!

  2. Great flavors going on here! I love this salad and can hardly wait for our farmers markets to open here in a couple of weeks with fresh tomatoes. Thanks for the recipe!

  3. I can NOT wait for my garden to give me lovely red tomatoes so I can make this. It sounds utterly amazing!! The vinegar on the roasted tomatoes, my mouth is watering just thinking about how great its gotta taste!

  4. Gorgeous! I noticed that yesterday's French Friday with Dorie was a caprese salad with strawberries. Think you'd ever toss some berries in your tomato salad?

  5. Looks wonderful! I thought I recognized this treatment from one of Ina's books! Love it … yours is gorgeous and you give us more pictures! I can't wait until our tomatoes start coming in from the backyard garden!

  6. wow great salad love the idea thats its warm thanks for visiting my blog , love yours now following


  7. Those tomatoes look amazing. I also have more basil right now than I know what to do with– I may have to try!

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