Mozzarella and Baked Tomato Salad
3 servings
60 minutes
Mozzarella and roasted tomato salad is a harmony of simple ingredients turning into an exquisite dish. Inspired by Mediterranean traditions, it combines the softness of mozzarella with the rich flavor of roasted tomatoes infused with garlic and balsamic vinegar aroma. Roasting enhances the sweetness of the tomatoes, giving them caramel notes that perfectly complement the freshness of basil. This salad not only delights the palate but also looks like a work of art—layers of white mozzarella, ruby tomatoes, and vibrant greens create a picturesque scene. It is perfect as a light appetizer, an accompaniment to main dishes, or as a standalone gastronomic delight. The dish pairs wonderfully with crispy baguette and a glass of white wine, making dinner special.
1
Take a baking dish and lightly grease it with olive oil. Arrange the large tomato sliced into half rings.
- Olive oil: 50 ml
- Tomatoes: 1 piece
2
We make the sauce. For this, we mix olive oil, balsamic vinegar, crushed garlic, salt, and sugar.
- Olive oil: 50 ml
- Balsamic vinegar: 1 tablespoon
- Garlic: 2 cloves
- Salt: to taste
- Sugar: 1 tablespoon
3
Place cherry tomatoes (with stems if desired) in a baking dish and pour the prepared sauce over them. Put in the oven and bake at 170 degrees for 45-50 minutes.
- Cherry tomatoes: 10 pieces
- Olive oil: 50 ml
- Balsamic vinegar: 1 tablespoon
- Garlic: 2 cloves
- Salt: to taste
- Sugar: 1 tablespoon
4
Slice the mozzarella into medium-thick slices. Layer the mozzarella and roasted tomatoes, then sprinkle with chopped herbs on top.
- Mozzarella cheese: 200 g
- Cherry tomatoes: 10 pieces
- Tomatoes: 1 piece
- Basil: 20 g
