Winter Caprese Salad

  
 

Winter Caprese Salad - how to use those nasty, mealy hothouse tomatoes.

Well, I know we on the cusp of spring, but we are months from decent tomatoes and I’m craving them. This  Winter Caprese salad makes use of oven roasted tomatoes, which are so sweet and flavorful, I’m just sure you will fall in love with them. They are much different than their chewy sun-dried counterparts. If you haven’t already, give them a whirl. 

Of course, fresh basil is, strictly speaking, not to be had in winter either. You can make yourself feel better by turning the basil into a pesto, but since I just love the taste of fresh basil at any time of year, I’ve left it as is. Served over a little fresh mozzerella, a spritz of good vinegar and olive oil, smidge of sea salt and voila! It’s summertime and the livin’ is easy!

Adapted from Gourmet mag
Ingredients

Makes 4 servings.

1 pound plum tomatoes, quarted lengthwise.
2T olive oil (plus more for drizzling over salad)
1/2 pound fresh mozzerella sliced  1/4 inch thick.
a handful of fresh basil
Balsamic vinegar (for drizzling over salad)
Salt and freshly ground pepper

Steps

• Preheat oven to 400 degrees F with a rack in the middle.
• Toss tomatoes with olive oil and season with salt and pepper.
• Place tomatoes on baking sheet (with sides to catch the juices) cut side up and roast in oven for 45 minutes or until the skins are wrinkly and the bottoms start to brown.
• Remove from oven and cool completely.
• Slice basil thinly.
• Assemble cheese and roasted tomatoes on a plate, sprinkle with basil.
• Drizzle with balsamic vinegar and olive oil. Season with freshly ground pepper. Enjoy!

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