Insalata Caprese with baked cherry tomatoes

Insalata Caprese with baked cherry tomatoes

Too few ratings

Lucy Reim


“This aromatic salad is best enjoyed with a piece of fresh ciabatta bread or focaccia. It will be a pleasure, I promise! Want to see your own recipe published on Kitchen Stories? Send it to community@kitchenstories.com!”

Difficulty

Easy 👌
30
min.
Preparation
35
min.
Baking
0
min.
Resting

Ingredients

Servings:-6+
1½ kg cherry tomatoes
100 g basil
700 g mozzarella
400 g arugula
olive oil
balsamic vinegar
salt
pepper
ciabatta bread for serving
Metric
Imperial

Utensils

  • baking sheet
  • oven
  • salad spinner (optional)
  • bowl
  • large bowl
  • parchment paper
  • rubber spatula
  • cutting board
  • knife

Nutrition per serving

Cal
504
Protein
24g
Fat
40g
Carb
10g

Step 1/6

Pre-heat oven to 170°C/340°F. Wash and halve cherry tomatoes.
  •  kg cherry tomatoes
  • oven
  • cutting board
  • knife

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

Step 2/6

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

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.
  • 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

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.
  • 100 basil
  • 700 mozzarella
  • 400 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

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.
  • 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

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