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Roasted Tomato Basil Salad

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PREP TIME
15 min
COOKING TIME
120 min
TOTAL TIME
165 min
SERVINGS
6 servings
Lunch
Roasted Tomato Basil Salad
Ingredients
  • 8 roma (plum) tomatoes, halved lengthwise and seeded
  • 1/4 cup extra-virgin olive oil
  • 1 1/2 tablespoons balsamic vinegar
  • 1 1/2 teaspoons minced garlic
  • 2 teaspoons white sugar
  • sea salt to taste
  • ground black pepper to taste
  • 1 (16 ounce) package fresh salted mozzarella cheese, sliced 1/4-inch thick
  • 8 leaves fresh basil, cut in very thin strips
  • 1 tablespoon extra-virgin olive oil, or to taste
  • 1 1/2 teaspoons balsamic vinegar, or to taste
Instructions
1
Preheat the oven to its highest temperature setting, which is 275 degrees F (or 135 degrees C if your oven displays the temperature in Celsius).
2
Arrange sliced tomatoes, with their cut sides facing upwards, on a baking sheet. Pour 1/4 cup of olive oil over the tomatoes and then add 1 1/2 tablespoons of balsamic vinegar. Sprinkle a pinch of garlic, sugar, sea salt, and black pepper over the tomatoes to add flavor.
3
Throw the tomatoes into a preheated oven and let them roast until they start to develop a rich brown color and their juices become syrupy, approximately 2 hours. Allow the tomatoes to cool down completely once they are done.
4
Place tomato halves and slices of mozzarella cheese side by side on a serving platter, creating an appealing pattern by alternating the tomatoes and cheese. Sprinkle some fresh basil leaves over the salad to give it a pop of color. Drizzle 1 tablespoon of extra-virgin olive oil and 1 1/2 teaspoons of balsamic vinegar over the salad to add a touch of elegance.