Don’t you love those moments in the kitchen when inspiration strikes and the result is a meal or dish so outstanding that you have to shout it from the rooftops…or at least from your blog?
This salad is my most recent moment of a) we have nothing to eat, b) those tomatoes are going to go bad soon so I should use them, c) and I guess I have some greens, too, d) and what about blackberries…
You know the drill. This time, a Roasted Tomato Caprese Salad was the result of desperate brainstorm. And if this is the result, let desperation be your muse always!
I had these baby heirloom tomatoes just begging to be eaten and every time I looked at them – so tiny, so juicy, so pretty – all I could think was how incredible they’d be roasted. Drizzled with olive oil, balsamic vinegar, and crushed garlic, my hypothesis was on the nose. The entire house was filled with their tantalizing aroma, their tender skins burst just right, and they became the shining star in an otherwise ordinary salad.
On a bed of fresh spring greens, I chopped bites of baby mozzarella. I like to buy as close to fresh as possible, which is the containers of mozzarella balls soaking in water.
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