Baked Caprese Salad
A warm, bubbly twist on the classic caprese salad. Juicy tomatoes, melted mozzarella, and briny olives are baked together until golden and fragrant, then finished with fresh herbs. Perfect as a quick appetizer or light dinner.
- Total time
- 25 min
- Servings
- 4
- Calories
- 280
- Protein
- 14g
Ingredients
- 2 cups cherry tomatoes
- 8 ounces fresh mozzarella balls
- ½ cup pitted black olives
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- ¼ cup fresh basil leaves
Instructions
- 1
Preheat your oven to 400°F. In a 9-inch baking dish, combine the 2 cups cherry tomatoes, 8 ounces mozzarella balls, and 1/2 cup black olives.
- 2
Drizzle with 2 tablespoons olive oil and sprinkle with 1 teaspoon dried oregano. Toss gently to coat everything evenly.
- 3
Bake for 15-18 minutes, until the tomatoes are bursting and the cheese is melted and golden on top.
- 4
Remove from the oven and let cool for 2 minutes. Tear the 1/4 cup fresh basil leaves and scatter over the top before serving warm.
Tools you’ll need
- 9-inch baking dish
- Oven
- Measuring cups and spoons
- Mixing spoon
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