Fall Caprese

 

It's fall, but I'm conflicted. I don't want to plunge headlong into braising and roasting and soups, stews and slow cooker meals because we'll be eating them for many months to come. So as long as there are still tomatoes at the market, I'll have one foot in summer and one in fall.

I had a ball of fresh mozzarella in the cheese drawer and decided to try a different approach to the classic Caprese -- with roasted tomatoes. Roasting tomatoes in the oven is easy and intensifies their sweetness. Let them cool a bit before serving them on mesclun greens tossed lightly with balsamic vinaigrette.

 

Add a few wedges of fresh mozzarella and you're good to go. But that's probably it for the backyard basil. It's looking withered and sad. 

 

Fall Caprese Salad

 

For the roasted tomatoes:

 

6 plum tomatoes, sliced lengthwise, seeds removed

Olive oil

Salt and pepper

 

Heat oven to 425 degrees. Line a rimmed baking sheet with parchment paper. Place tomatoes cut-side up on pan. Sprinkle with salt and pepper and drizzle with olive oil. Roast for about 12 minutes, then turn tomatoes over and roast for about 10 minutes longer. The tomatoes should be brown and a little caramelized. Remove tomatoes from oven and let cool to room temperature.

 

Balsamic vinaigrette:

 

1/3 cup olive oil

1/4 cup good-quality balsamic vinegar (thick and syrupy)

Honey to taste

 

Add all ingredients to a jar. Mix well. Store any leftovers in the refrigerator.

 

For the salad:

 

Lightly toss two cups or more of salad greens with vinaigrette dressing to taste. Arrange greens on a plate and top with roasted tomatoes and wedges of fresh mozzarella cheese. Julienne some fresh basil leaves and scatter over all. Serves 1.