Warm Caprese Salad
Makes 2 servings
2 cups romaine lettuce
1/2 cup cherry tomatoes
2 tablespoons olive oil
1 teaspoon rosemary leaves (fresh or dried)
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
Kosher salt and black pepper, to taste
2-3 ounces fresh mozzarella cheese, cubed into small chunks
1/4 cup pesto (homemade or store-bought)
2 tablespoons pine nuts
Balsamic vinaigrette, for serving
- To roast the tomatoes, preheat oven to 375 degrees. Wash and dry the tomatoes, then place in an 8×8 baking dish or on a baking sheet. Add olive oil, rosemary, garlic powder, dried basil, dried oregano, season with kosher salt and black pepper, and mix to combine.
- Roast in the oven for 25-30 minutes. Take out and let cool for 5-10 minutes.
- To toast the pine nuts, place them into a small sauté pan over medium heat. Toast the pine nuts for 1-2 minutes, tossing occasionally, just until the pine nuts begin to get a bit golden on the outside. Set aside.
- To assemble salad, place lettuce into a large bowl. Top with the chunks of mozzarella and the roasted tomatoes. Drizzle the pesto over the top of the salad. Sprinkle the toasted pine nuts. Toss with balsamic vinaigrette as desired.