Warm Caprese Salad

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Normally caprese salad is made in the summer months with fresh ripe tomatoes. For the rest of the year when tomatoes may not be at their best, a great way to develop tomato flavour is to slowly oven-roast them, as we do here.

Tags: Intermediate, One Hour +, Salads, Vegetables, Cheese, Roast, Vegetarian
Serves: 4
Skill level: Intermediate
Prep time: 5  minutes
Cooking time: 65  minutes
Total: 70  minutes

Additional Information

Ingredients

4 plum tomato, stem end trimmed, and cut in quarters lengthwise
2 tbsp (25 mL) PC Splendido Extra Virgin Olive Oil - Cold Pressed
6 cups (1.5 L) PC Organics Field Greens Salad Mix
1 cup (250 mL) drained mini bocconcini ball
1/4 tsp PC Sea Salt Grinder
2 tbsp (25 mL) PC Fresh Frozen Chopped - Basil

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Place quartered tomatoes in 8-inch (2 L) square glass baking dish. Drizzle with 1 tbsp (15 mL) of the oil. Arrange tomatoes skin side down. Roast for 5 minutes. Reduce oven temperature to 300°F (150°C). Roast for 1 hour.
  3. In small bowl, stir together remaining 2 tbsp (25 mL) oil and basil. Set aside.
  4. Arrange mixed greens on large platter. Place warm tomatoes on top of greens. Scatter with mini bocconcini balls. Drizzle with basil mixture. Sprinkle with sea salt. Serve while warm.

Chef's Tips

Canada’s Food Guide recommends 4 to 10 servings of vegetables and fruit per day. 1 cup (250 mL) of leafy greens equals one vegetable serving. This recipe has 2 vegetable servings per serving.

Nutritional Information

Per Serving:
Calories 210 Cal
Fat 17 g
Sodium 170 mg
Carbohydrate 7 g
Fibre 1 g
Protein 8 g