Warm Caprese Salad with Roasted Tomato Balsamic Vinaigrette

by Dominic Franks from DomInTheKitchen.com

This salad is my take on a classic caprese. It really is sunshine on a plate; and it is the wonderful, very simple dressing that really makes it shine. 

I slow-roast the tomatoes in olive oil and balsamic vinegar to create a rich vinaigrette that simply oozes the delight of Mediterranean meals, sun-kissed, skin tingling. Finished with salt from the warm sea and gives us hope for the promise that we’ll be there again one day soon.

Kitchen tools that could be useful:

The Haverhill Oil and Vinegar Pourers are perfect to make this dressing.

Prep:  10 mins
Cooking time:  30 minutes
Difficulty: easy
Serves: 4

Ingredients:

• 3 stems of vine ripe cherry tomatoes – on the vine
• 50ml extra virgin olive oil
• 50ml balsamic vinegar
• 2 sprigs fresh rosemary
• Salt and pepper (I used garlic salt from The Cornish Sea Salt Company)
• 1 teaspoon dijon mustard
• Fresh basil
• 1 x 100g bag rocket leaves
• A handful green beans
• 3 large vine-ripened tomatoes
• 2 ripe avocados
• Fresh mozzarella
• Fresh basil and chives for dressing

Method:

1. You will need a roasting tin.  Pre-heat your oven to 180C (fan) / 356F
2. Place the vine-ripe cherry tomatoes into the roasting tin along with the fresh herbs, garlic salt and pepper.  Drizzle with the olive oil and balsamic vinegar.
3. Roast in the oven for 30 – 40 minutes until the tomatoes are tender.  Remove them from the stems (they will burst.) Leave 5 or 6 tomatoes in the roasting tin, set the others aside.
4. Add the mustard to the roasting tin and stir well, crushing the tomatoes as you go.  This will be the dressing for your salad.  It’s amazing. 
5. Steam the green beans until tender, then set aside.
6. Build the salad on a large platter.  I start with a bed of rocket leaves, then layer with sliced large tomatoes (cut them across the middle for a nicer look.) Green beans, torn mozzarella and quarters of avocados. Lay the roasted tomatoes onto this and then drizzle over the dressing.
7. Serve with torn basil and chopped chives.

Tip:

You can make the dressing ahead of time. It will keep for a week in an airtight container in the fridge.