You’ve got to try this Roasted Garlic Caprese Salad with Balsamic Pesto—it’s a flavor explosion that’s next-level delicious! This vibrant salad features roasted tomatoes, infused with a drizzle of extra virgin olive oil and fresh thyme leaves, creating a rich, herby flavor profile that elevates the classic caprese. The addition of roasted garlic balsamic pesto brings a bold, tangy twist that will have you making this dish on repeat!

Roasted Garlic Caprese Salad with Balsamic Pesto Ingredients

I love using Campari tomatoes because they are juicy and sweet, but any plum tomato will do. When you roast them, their flavors truly shine and create a succulent base for this dish. Here’s what you’ll need:

Extra Virgin Olive Oil for drizzling
Fresh Thyme for an aromatic touch
Salt and Pepper to taste
Sliced Soft Fresh Mozzarella for creaminess
Roasted Garlic Balsamic Pesto—so much better than a simple balsamic reduction!

Roasted Garlic Balsamic Pesto

This roasted garlic balsamic pesto adds a unique twist to your salad, enhancing the overall taste with its bold flavors. It’s a delicious alternative to traditional pesto that you won’t want to miss!

Recipe Substitutions And Notes

Make sure to use soft mozzarella for the best texture; avoid the brick kind.
If you can’t make the roasted garlic balsamic pesto, a simple balsamic reduction is an excellent alternative. Check the FAQs for how to make one.

Step-by-Step Process for Making Roasted Garlic Caprese Salad

Prepare the Tomatoes: Before roasting, cut the tomatoes in half. They will flatten as they roast, so be sure not to slice them too thin. Whether you choose Campari or plum tomatoes, halving works best. Drizzle with extra virgin olive oil, and sprinkle with fresh thyme leaves, salt, and pepper. Pop them in the oven and roast for about 20 minutes. Let them cool on the counter afterward.
Assemble the Salad: Slice up your fresh mozzarella and arrange it on a plate, alternating it with the roasted tomatoes for a beautiful presentation.
Add the Pesto: Place small dollops of roasted garlic balsamic pesto across the dish so that each serving gets a bit. Serve with extra pesto on the side for those who love an extra burst of flavor!
Finish and Serve: Add a final sprinkle of salt and pepper, and your Roasted Garlic Caprese Salad is ready to serve!

Georgie’s Tips

Don’t overdo it with the pesto; serve it alongside the salad for those who want a bit more.
Don’t skimp on the thyme! It brings the tomatoes to life and enhances their natural sweetness.
Cut the tomatoes in half; this method works best to ensure they roast evenly.

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Frequently Asked Questions

Making a balsamic reduction for your caprese salad is super simple! Just grab a cup of balsamic vinegar and, if you want a bit of sweetness, toss in a tablespoon or two of honey or brown sugar. Pour it into a saucepan and bring it to a gentle boil over medium heat. Then, reduce the heat to low and let it simmer for about 10 to 15 minutes, stirring occasionally to keep it from burning. You want it to thicken up and reduce by half until it can coat the back of a spoon. Once it’s ready, take it off the heat and let it cool—trust me, it will thicken even more as it cools. You can use it right away or store it in an airtight container in the fridge for up to a month. Drizzle that delicious balsamic reduction over your caprese salad, and you’ll love the tangy touch it adds to the fresh mozzarella and tomatoes!

Campari, plum, and Roma tomatoes are great options because they have low moisture and rich flavor. However, you can roast any type of tomato!

No, you don’t need to peel them! The skin adds texture and helps hold the tomato together while roasting.

Roasting at a higher temperature (around 400°F to 425°F) helps caramelize the tomatoes without making them too mushy. Also, cutting them in halves or quarters rather than thin slices can help maintain their shape.

Fresh basil is recommended for the best flavor, but if you don’t have any, dried basil can be used in a pinch.

It’s best to assemble it right before serving to keep the ingredients fresh. However, you can prep the ingredients (slice tomatoes and mozzarella) and store them separately in the fridge.

Campari tomatoes are little flavor bombs! They’re sweet, juicy, and have a low acidity that makes them super versatile. They’re smaller than regular tomatoes but bigger than cherry tomatoes, with a nice balance of sweetness and a slight tang. Perfect for roasting, they hold up well without losing their shape, and they bring a burst of freshness to salads, sauces, and pretty much anything you use them in.

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Roasted Garlic Caprese Salad with Balsamic Pesto

You’ve got to try this Roasted Garlic Caprese Salad with Balsamic Pesto! Roasted tomatoes with EVOO and thyme add a bold twist you’ll love!

5 from 1 vote

Pin Recipe

Prep Time 10

Cook Time 20

Total Time 1 30

Course Salad

Cuisine American

Servings servings

Calories 122 kcal

Ingredients

8-10 campari tomatoes (or plum type tomatoes)
1 tbsp extra-virgin olive oil
2 teaspoon fresh thyme leaves
8 oz fresh mozzarella (sliced)
1 cup roasted garlic balsamic basil pesto (see recipe in notes)
salt and freshly ground pepper

Instructions

Preheat oven to 400℉.
Cut 8-10 campari tomatoes in half and place on a baking sheet cut side up. Drizzle with 1 tbsp extra-virgin olive oil and then sprinkle them with 2 teaspoon fresh thyme leaves and salt and freshly ground pepper.
Roast tomatoes in preheated oven for 20 minutes or until they start to soften and the skins slightly blister. Remove from the oven and allow them to cool to room temperature.
Alternate the slices of mozzarella and roasted tomatoes on a serving platter. Drizzle the dish with some of the 1 cup roasted garlic balsamic basil pesto, reserving some for serving, and then sprinkle on top salt and freshly ground pepper.
Serve with the remaining roasted garlic balsamic basil pesto on the side for drizzling

Notes

Calories are without the pesto since it depends on whether or not you make your own or use a store bought variety.

https://godgiveningredients.com/roasted-garlic-balsamic-pesto/

Nutrition

Calories: 122kcal

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