Give this salad a spin

Are you hitting the Farmer's Market today? If so, grab some plum tomatoes, garlic, and basil because you'll want all the ingredients ready to make this Roasted Tomato Caprese Salad. Then, hit Super Target for some mouthwash because this salad has some punch. Julie Nodgaard shared this recipe with us, she has great taste and minty-fresh breath. ; -)

Roasted Tomato Caprese Salad 

INGREDIENTS:

• 12 plum tomatoes, halved lengthwise, seeds (not cores) removed
  
• 1/4 cup good olive oil, plus more for drizzling
  
• 1 1/2 tablespoons balsamic vinegar
  
• 2 large garlic cloves, minced
  
• 2 teaspoons sugar
  
• Kosher salt and freshly ground black pepper
• 16 ounces fresh salted mozzarella
• 12 fresh basil leaves, julienned 
  

 

DIRECTIONS:

Arrange the tomatoes on a sheet pan, cut sides up, in a single layer.  Drizzle with 1/4 cup of olive oil and the balsamic vinegar.  Sprinkle with the garlic, sugar, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper.  Roast for 2 hours @ 275° until the tomatoes are concentrated and begin to caramelize.  

Allow the tomatoes to cool to room temperature. Cut the mozzarella into slices slightly less than 1/2 inch thick.  If the slices of mozzarella are larger than the tomatoes, cut the mozzarella slices in half. Layer the tomatoes alternately with the mozzarella on a platter and scatter the basil on top.  Sprinkle lightly with salt and pepper and drizzle lightly with olive oil.  Serve at room temperature.