WARM CAPRESE SALAD WITH ROASTED TOMATO BALSAMIC VINAIGRETTE
by Dominic Franks from DomInTheKitchen.com
This salad is my take on a classic caprese. It really is sunshine on a plate; and it is the wonderful, very simple dressing that really makes it shine.
I slow-roast the tomatoes in olive oil and balsamic vinegar to create a rich vinaigrette that simply oozes the delight of Mediterranean meals, sun-kissed, skin tingling. Finished with salt from the warm sea and gives us hope for the promise that we’ll be there again one day soon.
Kitchen tools that could be useful:
The Haverhill Oil and Vinegar Pourer is perfect to make this dressing.
Prep: 10 mins
Cooking time: 30 minutes
Difficulty: easy
Serves: 4
Ingredients:
- 3 stems of vine ripe cherry tomatoes – on the vine
- 50ml extra virgin olive oil
- 50ml balsamic vinegar
- 2 sprigs fresh rosemary
- Salt and pepper
- 1 teaspoon dijon mustard
- Fresh basil
- 1 x 100g bag rocket leaves
- A handful green beans
- 3 large vine-ripened tomatoes
- 2 ripe avocados
- Fresh mozzarella
- Fresh basil and chives for dressing
Method:
- You will need a roasting tin. Pre-heat your oven to 180C (fan) / 356F
- Place the vine-ripe cherry tomatoes into the roasting tin along with the fresh herbs, garlic salt and pepper. Drizzle with the olive oil and balsamic vinegar.
- Roast in the oven for 30 – 40 minutes until the tomatoes are tender. Remove them from the stems (they will burst.) Leave 5 or 6 tomatoes in the roasting tin, set the others aside.
- Add the mustard to the roasting tin and stir well, crushing the tomatoes as you go. This will be the dressing for your salad. It’s amazing.
- Steam the green beans until tender, then set aside.
- Build the salad on a large platter. I start with a bed of rocket leaves, then layer with sliced large tomatoes (cut them across the middle for a nicer look.) Green beans, torn mozzarella and quarters of avocados. Lay the roasted tomatoes onto this and then drizzle over the dressing.
- Serve with torn basil and chopped chives.
Tip:
You can make the dressing ahead of time. It will keep for a week in an airtight container in the fridge.
