Baked Caprese Salad

Yield: 1-2


  • 1 large Heirloom tomato
  • 1 pre-sliced log fresh mozzarella cheese
  • 6-8 large basil leaves, torn in half
  • 6 Kalamata olives
  • 1 Tbsp. balsamic vinegar
  • 2-3 tablespoon extra-virgin olive oil
  • 1 pinch coarse salt and freshly ground pepper
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  1. Preheat oven to 400°F.
  2. 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.
  3. Cut each mozzarella slice in half, creating half-moons.
  4. Cut olives in half lengthwise
  5. Layer a basil leaf and half olive piece on top of each mozzarella slice and wedge it in-between each tomato slice.
  6. Place the tomato on a deep roasting tray.
  7. Drizzle the vinegar and oil over the tomatoes and season with a pinch of salt and pepper.
  8. Bake for about 10 minutes.
  9. Serve warm.