Baked Caprese Salad

Course: Side Dishes, First CourseCuisine: Italian

Servings

servings

Indulge in the delectable Baked Caprese Salad, a delightful twist on the classic Italian favorite. This vibrant dish is a visual and flavorful masterpiece, layered with succulent heirloom tomatoes, pre-sliced fresh mozzarella, torn basil leaves, and Kalamata olives. Drizzled with balsamic vinegar and extra-virgin olive oil and seasoned with a pinch of coarse salt and freshly ground pepper, the ingredients meld into a harmonious blend of sweet, savory, and tangy goodness. Baked to golden perfection, this warm and comforting creation can be enjoyed on its own or paired with your preferred protein for a satisfying al fresco dining experience, adding a touch of innovation to the timeless caprese tradition.

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Ingredients

1 large Heirloom tomato
1 pre-sliced log fresh mozzarella cheese
8 large basil leaves, torn in half
6 Kalamata olives
1 Tbsp balsamic vinegar
2 Tbsp extra-virgin olive oil
1 pinch coarse salt and freshly ground pepper

Directions

Preheat oven to 400°F.
Place the tomatoes on a board, stem-side down. Cut slits into each tomato at ¼ inch intervals, making sure you don’t cut all the way through to the bottom.
Cut each mozzarella slice in half, creating half-moons.
Cut olives in half lengthwise.
Layer a basil leaf and half olive piece on top of each mozzarella slice and wedge it in between each tomato slice.
Place the tomato on a deep roasting tray.
Drizzle the vinegar and oil over the tomatoes and season with a pinch of salt and pepper.
Bake for about 10 minutes.
Serve warm.

Recipe Video

Notes

Hello, my friends! My Baked Caprese Salad is a fun twist on the classic Italian caprese. This simple recipe is perfect to pair with your favorite protein or just al fresco.

Baked Caprese Salad

Ingredients

Directions

Recipe Video

Notes

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