Caprese salad is, in my opinion, the most perfect summer meal. Today I’m sharing a spin on the classic dish – caprese baked tomatoes!
After being cooped up all winter, I am so ready for al fresco dining to return. I definitely plan to take advantage of my building’s rooftop more for dinner, meals with a good view are always an excellent way to end the day.
If I had to rank summer meals, Caprese salad would be at the very top of that list. Tomatoes, fresh basil, mozzarella, topped with a balsamic drizzle – is there anything better? Caprese salad shows that fresh, simple ingredients have the best flavors.
It was also a part of one of the first dishes I ever made for James. We had just started dating and restaurant dates can get pricey so I suggested I’d make dinner for us – this is also when I first learned he hates pesto. I know!! But the good news is he loved the Caprese salad + salmon I prepared. Now I always associate Caprese with a wonderful dinner date ????
I wanted to do a spin on this classic summer meal and in a matter of minutes, I had Caprese baked tomatoes! This dish is incredibly simply to make and is wonderful as a side dish or as a light meal. Bookmark this for Memorial Day weekend! You can easily grill the tomatoes instead of baking them.
Ingredients
Beefsteak Tomatoes
Mozzarella slices
Fresh Basil
Salt + Pepper
Olive Oil
Balsamic (I prefer Trader Joe’s Balsamic Glaze, it’s on the thicker side)
Directions
- Preheat oven to 400.
- Slice tomatoes lengthwise.
- Top with mozzarella slice (I used 1/2 slice for each tomato), a drizzle of olive oil, salt, and pepper.
- Bake for 10 minutes, until cheese is melted and bubbly. You could also broil at the end.
- Top with fresh basil and balsamic. Serve immediately.
