Roasted Cherry Tomato Caprese Salad

Late summer has arrived, gently hinting at the early signs of fall and bringing tomato season to its peak! With an abundance of juicy, sun-ripened tomatoes, I couldn’t resist making a vibrant roasted cherry tomato caprese salad. I took a handful of plump cherry tomatoes, drizzled them with olive oil, a sprinkle of salt and pepper and a few sprigs of fresh thyme. As they roasted, the tomatoes intensified in flavor, bursting with rich, concentrated goodness. To enhance the dish, I included a zesty arugula and basil pesto, its bright green color perfectly contrasting with the deep red of the tomatoes. It’s amazing how these simple, seasonal ingredients combine to create such a delicious dish. Pair it with lightly toasted bread slices for a delightful appetizer, or add grilled chicken for a satisfying lunch that captures the essence of late summer.

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Servings: 4 servings

Ingredients

• 2 pints cherry tomatoes
• 2-3 tablespoons extra-virgin olive oil
• Kosher or sea salt, to taste
• Freshly ground black pepper, to taste
• 3 sprigs fresh thyme
• 8 ounces fresh mozzarella cheese or burrata cheese
• 3 tablespoons fresh pesto homemade or your favorite brand
• fresh thyme sprigs for garnish
• Pinch of sea salt for garnish

Instructions

• Preheat the oven to 375 degrees F. In a medium bowl, toss the whole cherry tomatoes with the olive oil, salt and pepper and place on a rimmed baking sheet in a single layer. Top the tomatoes with the thyme sprigs. Roast the tomatoes for 25-30 minutes, shaking the tray halfway through the cooking time. The tomatoes are done when they start to blister and burst open. Cut or tear the cheese into pieces and arrange the tomatoes with the cheese on a serving platter. Top with a few dollops of the pesto. Garnish with fresh thyme leaves, a sprinkle of sea salt or a drizzle of olive oil.

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