Roasted cherry tomato Caprese salad recipe for summer flavour

Ingredients for Roasted cherry tomato caprese

• 1,140 ml cherry tomatoes

• 4 sprigs thyme

• 4 garlic cloves, smashed

• 60 ml extra-virgin olive oil

• kosher salt (to taste)

• 225 g fresh buffalo or cow mozzarella, room temperature, torn into large pieces

• flaky sea salt (to taste)

• country-style bread, brushed with oil, toasted in oven (for serving)

How to make Roasted cherry tomato caprese

1. Preheat the oven to 180°C (fan 160°C).

2. Toss the tomatoes, thyme, garlic, and oil in a baking tray to coat, then season lightly with sea salt.

3. Spread the mixture out in a single layer and roast for 40–45 minutes, until the tomatoes are bursting and lightly browned. Allow to cool.

4. Arrange the mozzarella on a platter and spoon the warm tomato mixture with its juices over the top.

5. Sprinkle with sea salt and serve with olive oil-toasted bread for soaking up the extra juices.

6. Roast the tomatoes up to 1 day in advance. Cover and chill in the refrigerator. Gently reheat before serving.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.