Go Back
roasted tomato salad
Print Recipe
5 from 5 votes


Creamy mozzarella combined with flavorful roasted tomatoes and drizzled with balsamic vinegar.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Servings: 4 servings
Calories: 134kcal
Author: Tania Sheff


  • 14 strawberry tomatos cherry or plum tomatoes will work too
  • 1 tbsp olive oil
  • 1 clove garlic finely chopped
  • to taste salt and pepper
  • 1 tsp dried Italian herbs
  • 4 slices fresh mozzarella cheese
  • to garnish olive oil optional
  • to garnish balsamic vinegar optional


  • Cut tomatoes in half. Mix with olive oil, garlic, Italian herbs, salt and pepper. Roast in preheated oven at 375F for 20-25 minutes, depending on the size. Once roasted, let the tomatoes cool off slightly.
  • Arrange mozzarella slices on plates. Place 7 tomato halves on each slice. Sprinkle with a few drops of olive oil and balsamic vinegar.


When roasting tomatoes, allow them to char slightly.
roasted tomato salad


Calories: 134kcal | Carbohydrates: 0.2g | Protein: 0.05g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 0.3mg | Potassium: 3mg | Fiber: 0.03g | Sugar: 0.01g | Vitamin C: 0.8mg