Barefoot Contessa Roasted Tomato Caprese Salad Recipe

Imagine the bold flavors of sun-kissed tomatoes intensified by slow roasting, paired with creamy fresh mozzarella and fragrant basil—this is Barefoot Contessa Roasted Tomato Caprese Salad at its finest. It’s a vibrant, show-stopping twist on the classic Italian staple, perfect for any season but especially divine when tomatoes are at their peak. Luscious tomatoes roasted to caramelized perfection mingle with soft, salty cheese and peppery herbs, all brought together with a touch of good olive oil and balsamic. One bite, and you’ll see why this version is an absolute crowd-pleaser wherever it’s served!

Ingredients You’ll Need

The beauty of the Barefoot Contessa Roasted Tomato Caprese Salad lies in the pure simplicity—and impeccable quality—of its ingredients. Each one plays a critical role in creating a salad that bursts with color, flavor, and texture. Gather these up and, trust me, you’re on the way to something magical.

• Plum tomatoes (12, halved lengthwise, seeds removed): The meaty texture of plum tomatoes makes them ideal for roasting and soaking up all the rich flavors.
• Olive oil (¼ cup, plus extra for drizzling): Go for the good stuff—a peppery, fruity olive oil serves as the flavorful backbone of the dish.
• Balsamic vinegar (1½ tbsp): Just the right amount adds a subtle tangy-sweet note to balance the savory tomatoes.
• Garlic (2 large cloves, minced): Roasting brings out its natural sweetness and infuses the tomatoes with aromatic depth.
• Sugar (2 tsp): Sugar helps the tomatoes caramelize in the oven and intensifies their natural sweetness.
• Kosher salt (1½ tsp): Balances the flavors and brings out the best in all the ingredients.
• Freshly ground black pepper (½ tsp): Adds a gentle bite that ties everything together.
• Fresh salted mozzarella (16 oz, sliced): Its creamy texture and slight tang create a lush contrast to the roasted tomatoes.
• Fresh basil leaves (12, julienned): The finishing touch—herby, fragrant, and vividly green for a final burst of freshness.

How to Make Barefoot Contessa Roasted Tomato Caprese Salad

Step 1: Prepare and Roast the Tomatoes

Start by preheating your oven to 275°F (135°C). Arrange your halved and seeded plum tomatoes, cut sides up, in a single layer on a rimmed baking sheet. Drizzle generously with that lovely olive oil and balsamic vinegar. Sprinkle the minced garlic, sugar, salt, and pepper evenly over each tomato so every bite gets a bit of everything. Slide them into the oven and let them slow-roast for two glorious hours, until they morph into sweet, savory, slightly shriveled nuggets of flavor. Allow the tomatoes to cool to room temperature; their juices will become almost syrupy and impossibly delicious.

Step 2: Slice the Mozzarella

While the tomatoes cool, slice your mozzarella into pieces just under half an inch thick. If you find your slices are bigger than your tomato halves, simply cut them in half so you’ll have the perfect cheese-to-tomato ratio in every bite. This step might seem small, but little details like this distinguish the Barefoot Contessa Roasted Tomato Caprese Salad from your run-of-the-mill versions.

Step 3: Layer and Assemble

On a large platter, begin to arrange your cooled roasted tomatoes and mozzarella slices, alternating and slightly overlapping each piece for a gorgeous presentation. Don’t fuss if it isn’t perfect—rustic charm is part of this salad’s appeal! Once everything is layered, scatter the bright green basil ribbons across the top, letting the aroma tempt everyone close by.

Step 4: Finishing Touches

To bring everything together, give it a final sprinkle of salt and black pepper. Drizzle with another flourish of your best olive oil, just enough to glisten and pool slightly around the edges of the platter. The flavors and colors are absolute knockouts, and the Barefoot Contessa Roasted Tomato Caprese Salad is ready to serve at room temperature.

How to Serve Barefoot Contessa Roasted Tomato Caprese Salad

Garnishes

For a presentation that wows, pile a few extra whole basil leaves or microgreens at the center, or shave a bit of lemon zest over the top for an unexpected, sunny aroma. A few grinds of black pepper just before serving heighten the flavors, and an extra drizzle of aged balsamic can take the dish to the next level.

Side Dishes

Barefoot Contessa Roasted Tomato Caprese Salad pairs beautifully with crusty artisan bread or classic focaccia—perfect for sopping up any lingering tomato juices and olive oil. For something heartier, pair it alongside roasted chicken, grilled fish, or as part of an Italian-inspired antipasti spread featuring olives, cured meats, and marinated vegetables.

Creative Ways to Present

Individual servings on small plates make this salad easy for a picnic or cocktail party. Try threading the mozzarella, roasted tomatoes, and basil onto skewers for a fresh, portable appetizer—guaranteed to disappear quickly at any gathering! For a dramatic effect, serve on an oversized wooden board with charred lemon halves and piles of fresh basil leaves.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, transfer the Barefoot Contessa Roasted Tomato Caprese Salad components to an airtight container; store the tomatoes and mozzarella separately to keep the textures just right. It will keep well in the refrigerator for up to two days, but be sure to bring everything to room temperature before serving for maximum flavor.

Freezing

While the mozzarella and basil don’t love a trip to the freezer, the slow-roasted tomatoes freeze beautifully. Store them in a freezer-safe container with a little olive oil and thaw overnight in the fridge—then assemble the salad fresh when ready. This is an expert trick for enjoying that deep-roasted tomato flavor even in the off-season.

Reheating

This salad truly shines at room temperature, so there’s no need to reheat. If your tomatoes have been refrigerated, let them sit out for about thirty minutes before assembling the salad again. This gentle approach lets their natural flavors bloom, so you can enjoy every bite as intended.

FAQs

Can I use a different type of tomato?

Absolutely! While plum tomatoes are ideal for their meatiness and roasting qualities, you can substitute with Roma or even cherry tomatoes if that’s what you have on hand. Adjust the roasting time slightly for smaller or larger tomatoes.

Is there a vegan alternative to mozzarella?

Yes, there are many good vegan mozzarella options these days. Look for a brand that melts and slices well, or try marinated tofu for a different texture and flavor. The Barefoot Contessa Roasted Tomato Caprese Salad is adaptable for plant-based diets.

What happens if I skip the sugar in the recipe?

The sugar enhances the natural sweetness in the tomatoes and helps with caramelization in the oven. You can skip it if you prefer, but your roasted tomatoes might taste a bit more savory and less nuanced.

How far ahead can I make this salad?

You can roast the tomatoes a day in advance and store them in the fridge. Slice the mozzarella and julienne the basil closer to serving time for the freshest flavor, then assemble everything just before serving the Barefoot Contessa Roasted Tomato Caprese Salad.

Can I make this salad for a crowd?

Definitely! This recipe scales beautifully. Simply double or triple the ingredients and use a large platter for serving. It’s a perfect centerpiece for parties, potlucks, or big family dinners.

Final Thoughts

If you’re searching for a dish that brings both comfort and elegance to the table, give the Barefoot Contessa Roasted Tomato Caprese Salad a try. Its vibrant colors and flavors never fail to impress, and it’s an irresistible way to celebrate the beauty of just a few great ingredients. I can’t wait for you to taste just how special this salad really is!

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