Insalata Caprese with baked cherry tomatoes

Step 1/6

• ½ kg cherry tomatoes

• oven
• cutting board
• knife

Pre-heat oven to 170°C/340°F. Wash and halve cherry tomatoes.

Step 2/6

• olive oil
• salt
• pepper

• bowl
• rubber spatula

Transfer tomatoes to a bowl, add olive oil, and season with salt and pepper. Stir well to combine.

Step 3/6

• salt
• pepper

• baking sheet
• parchment paper

Spread tomatoes onto a parchment-lined baking sheet, making sure that most are skin-side down. Season with salt and pepper and bake in the oven at 170°C/340°F for approx. 30 – 35 min.

Step 4/6

• 33⅓ g basil
• 233⅓ g mozzarella
• 133⅓ g arugula

• salad spinner
• large bowl

Pluck basil leaves from stems. Dice mozzarella and add to a large bowl. Wash arugula and pat dry with a paper towel or use a salad spinner.

Step 5/6

• olive oil
• balsamic vinegar
• salt
• pepper

Remove baked tomatoes from oven and let cool. Afterwards transfer tomatoes together with baking liquid to the bowl and carefully mix with the mozzarella. Season with salt and pepper to taste and stir well. Add olive oil and balsamic vinegar and stir to combine.

Step 6/6

• ciabatta bread for serving

Add arugula and basil leaves to the bowl and stir to combine. Serve with a piece of fresh ciabatta bread or focaccia and enjoy!

Enjoy your meal!