The classic tomato and mozzarella summer salad gets a roasty cold-weather makeover.
YIELD 4 servings ACTIVE TIME 15 minutes TOTAL TIME 30 minutes
- 2 pints cherry tomatoes
- 4 sprigs thyme
- 4 garlic cloves, smashed
- 1/4 cup extra-virgin olive oil
- Kosher salt
- 8 ounces Big Mozz fresh mozzarella, room temperature, torn into large pieces
- Flaky sea salt
- Country-style bread, brushed with oil, toasted in oven (for serving)
Preheat oven to 375°F. Toss tomatoes, thyme, garlic, and oil on a rimmed baking sheet to coat and season lightly with kosher salt. Spread out in a single layer and roast until tomatoes are bursting and lightly browned, 15–20 minutes; let cool.
Arrange mozzarella on a platter and spoon warm tomato mixture with juices over; sprinkle with sea salt. Serve with olive-oil-toasted bread for soaking up all those extra juices.
Do ahead: Tomatoes can be roasted 1 day ahead. Cover and chill. Gently reheat before using.
Get the Big Mozz Party started when you make your own mozzarella right in your own kitchen. Register for the on-demand mozzarella making class and we will ship the freshest ingredients so that you can rock this roasted cherry tomato caprese recipe. And once you’ve made your mozzarella try these other delicious recipes: white pizza with shaved vegetables and pesto or a more traditional caprese. Whatever you choose to make, we know you will find Big Mozz mozzarella made in your own home is #amozzing.