Roasted Tomato Caprese Salad
Salads | 30 Minutes or Less, Budget-minded, Cooking for One or Two, Entertaining | Vegetables
SERVES 1 as main, 2 as side - START TO FINISH: 15 minutes
Roasted Tomato Caprese Salad
1 large tomato
2 cloves fresh garlic
1 tablespoon extra-virgin olive oil
1 cup fresh baby field greens
3 slices (1 ounce each) fresh part -skim mozzarella
1 teaspoon balsamic vinegar
Salt and black pepper to taste
1. Preheat oven to 450 degrees F. Slice tomato (unpeeled) and peel garlic. Place both in a ceramic, oven-safe dish. Drizzle with oil and roast uncovered 5 minutes, or until garlic is soft and golden and tomatoes begin to darken on the edges.
2. Meanwhile, spread greens on a small platter. Remove tomato from oven and layer carefully (tomatoes will be fragile) with the sliced mozzarella over the greens. (It’s Ok if hot tomatoes slightly melt cheese and gently wilt greens.) Drizzle with balsamic vinegar, and season to taste with salt and pepper. Scatter garlic on the salad and serve.
Roasted Tomato Caprese Salad
Approximate Values Per Entrée Serving: 254 calories (65 % from fat), 19g fat (5 g saturated), 17 mg cholesterol, 10 g protein, 14g carbohydrates, 4 dietary fiber, 164 mg sodium
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We hope you'll tell us, but we hope you'll ASK us, too! Send your questions to alicia@kitchenscoop.com and we'll try to find the answers.
From Alicia Ross - May 24, 2011
So my friend Brad, who brings me bags of the delicious bounty from his own vines, tells me he was shocked I didn't mention him in this article....Sorry Brother! You are now officially mentioned and as soon as those tomatoes start coming in...let me know!