Italian Oven-Roasted Herb Tomato and Mozzarella Salad
Juicy cherry tomatoes oven-roasted with herbs and olive oil, served warm over creamy mozzarella with a drizzle of balsamic glaze. This italian-inspired vegetarian ready in about 30 minutes pairs cherry tomatoes, extra virgin olive oil, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 cups cherry tomatoes
- 3 tbsp extra virgin olive oil
- 3 minced garlic cloves
- 1 tsp fresh thyme leaves
- 1 tsp chopped fresh rosemary
- 1 tsp salt
- 1/2 tsp black pepper
- 8 oz fresh mozzarella balls
- 2 tbsp balsamic glaze
- 1/4 cup torn fresh basil leaves
Instructions
- Step 1: Preheat oven to 400°F. In a baking dish, toss 3 cups cherry tomatoes with 3 tablespoons extra virgin olive oil, 3 minced garlic cloves, 1 teaspoon fresh thyme leaves, 1 teaspoon chopped rosemary, 1 teaspoon salt, and 1/2 teaspoon black pepper until well coated.
- Step 2: Roast tomatoes for 20 minutes until they burst and edges begin to caramelize, stirring halfway through.
- Step 3: Arrange 8 ounces fresh mozzarella balls on a serving platter and spoon the warm roasted tomatoes and their juices over the top.
- Step 4: Drizzle with 2 tablespoons balsamic glaze and sprinkle 1/4 cup torn fresh basil leaves before serving warm or at room temperature.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Italian Oven-Roasted Herb Tomato and Mozzarella Salad take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Italian Oven-Roasted Herb Tomato and Mozzarella Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cherry tomatoes from drying out.
Can I substitute ingredients in Italian Oven-Roasted Herb Tomato and Mozzarella Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Italian Oven-Roasted Herb Tomato and Mozzarella Salad for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Italian Oven-Roasted Herb Tomato and Mozzarella Salad?
Italian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
