This Mediterranean-inspired Roasted Tomato and Mini Mozzarella Salad unites sun-ripened tomatoes, sweet honey, zesty lemon, and fragrant basil under a luscious olive oil-based dressing. Slices of blistered pepper and red onion mingle with garlicky warmth and a hint of chili heat, while creamy mini mozzarella pearls add cooling richness. Perfect as a vibrant starter, light lunch, or elegant side, this dish transforms simple pantry staples into a show-stopping plate of color and flavor. Whether served at a casual family gathering or a sophisticated dinner party, it embodies the best of summer’s bounty and Italian-style simplicity.
Cooking Time
Preparation: 15 minutes
Roasting & Marinating: 20 minutes
Resting: 10 minutes
Total: 45 minutes
Ingredients
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6 medium tomatoes, cut into wedges
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50 ml extra-virgin olive oil
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Juice of ½ lemon (about 1½ Tbsp)
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2 tsp honey
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1 tsp coarse sea salt
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½ tsp dried oregano
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1 sweet bell pepper, thinly sliced
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½ chili pepper (such as jalapeño or Fresno), thinly sliced
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3 garlic cloves, thinly sliced
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1 small red onion, thinly sliced
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120 g mini mozzarella balls (ciliegine), drained
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2 sprigs fresh basil, leaves torn
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Freshly ground black pepper, to taste
Step-by-Step Cooking Directions
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Preheat your oven to 200 °C (400 °F). Line a baking sheet with parchment paper.
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Arrange the tomato wedges, bell pepper slices, chili pepper, and garlic on the sheet in a single layer. Drizzle with half the olive oil (25 ml) and sprinkle with half the sea salt and oregano. Toss gently to coat.
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Roast in the preheated oven for 15 minutes, until the tomatoes just begin to blister and the garlic turns golden. Remove from the oven and let cool for 5 minutes.
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Meanwhile, whisk together the remaining olive oil, lemon juice, honey, and a pinch of black pepper in a large mixing bowl until emulsified.
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Add the roasted vegetables to the bowl along with the sliced red onion. Toss to combine and allow to marinate for 10 minutes, which helps mellow the onion and infuse the dressing.
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Gently fold in the mini mozzarella balls and torn basil leaves, taking care not to break the cheese. Taste and adjust seasoning with additional salt, pepper, or honey as desired.
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Transfer to a serving platter, drizzle any remaining dressing over the top, garnish with extra basil, and serve at room temperature.
Nutritional Information
Per Serving (serves 4)
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Calories: 185 kcal
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Protein: 6 g
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Carbohydrates: 8 g
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Sugars: 6 g
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Fat: 14 g
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Saturated Fat: 4 g
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Fiber: 2 g
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Sodium: 420 mg
The Origins and Popularity of the Recipe
Tomato-and-cheese salads trace back to the classic Italian Caprese, named after the Isle of Capri, which features tomato, mozzarella, basil, olive oil, and salt. Variations emerged across the Mediterranean, incorporating roasted elements and honey-lemon dressings to balance acidity and sweetness. The technique of roasting tomatoes intensifies their natural sugars, giving this salad a depth that contrasts the bright citrus and creamy mozzarella. Today, such salads enjoy global fame as uncomplicated, crowd-pleasing dishes that highlight the quality of each ingredient.
Reasons Why You’ll Love the Recipe
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Vibrant Flavors: The interplay of sweet roasted tomato, tart lemon, and spicy chili creates an unforgettable taste.
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Textural Contrast: Blistered, tender vegetables meet silky mozzarella and crisp onion.
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Make-Ahead Ease: Assemble the dressing and roast vegetables in advance, then finish just before serving.
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Colorful Presentation: A striking array of reds, greens, and whites makes for a stunning centerpiece.
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Healthful Ingredients: Packed with vitamins, antioxidants, and heart-healthy fats.
Health Benefits
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Tomatoes are rich in lycopene, a powerful antioxidant linked to reduced heart disease and cancer risk.
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Olive Oil provides monounsaturated fats that support cardiovascular health.
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Garlic offers allicin, which may boost immunity and lower blood pressure.
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Basil contributes anti-inflammatory compounds and vitamin K.
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Mozzarella delivers calcium and high-quality protein in moderation.
Serving Suggestions
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Pair with grilled sourdough crostini rubbed with garlic for a crunchy contrast.
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Serve alongside chilled white wine such as Pinot Grigio or a light Rosé.
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Complement with a green salad dressed simply in balsamic vinegar and olive oil.
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Offer as part of a mezze platter with olives, roasted eggplant, and flatbreads.
Common Mistakes to Avoid
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Over-roasting the Tomatoes: Fifteen minutes is enough to blister without turning mushy.
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Skipping Salt Layers: Season both the roast stage and the final toss for balanced flavor.
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Using Low-Quality Oil: Extra-virgin olive oil’s peppery notes enhance the dressing’s complexity.
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Adding Basil Too Early: Fold in fresh basil at the end to preserve its vibrant aroma and color.
Pairing Recommendations
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Wine: A crisp Sauvignon Blanc or Vermentino complements tomato acidity.
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Beer: A Belgian Witbier or light Kölsch refreshes between bites.
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Non-Alcoholic: Sparkling water with lemon zest or iced herbal tea cleanses the palate.
Cooking Tips
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Uniform Slices: Aim for even tomato wedges and pepper strips for consistent roasting.
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Balance Flavors: Adjust honey and lemon to achieve the right sweet-tart harmony.
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Temperature Matters: Serve at room temperature to allow oils and juices to shine.
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Garlic Intensity: Thinly sliced garlic mellows during roasting—feel free to reduce if sensitive.
Similar Recipes to Try
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Classic Caprese Salad: Fresh tomato, basil, and mozzarella drizzled with balsamic.
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Roasted Pepper and Goat Cheese Salad: Sweet peppers with tangy cheese and herbs.
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Grilled Vegetable Antipasto: Marinated zucchini, eggplant, and peppers.
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Tomato-Basil Bruschetta: Toasted bread topped with diced tomato and basil.
Variations to Try
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Add Olives: Stir in pitted Kalamata or Castelvetrano olives for briny depth.
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Use Burrata: Replace mini mozzarella with burrata for an ultra-creamy center.
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Incorporate Avocado: Add sliced avocado for rich texture and healthy fats.
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Spice It Up: Replace chili pepper with red pepper flakes or diced Serrano for more heat.
Ingredient Spotlight: Honey
Honey balances the acidity of roasted tomatoes and lemon, while its floral undertones elevate the salad’s aroma. Rich in antioxidants and enzymes, honey adds natural sweetness and depth without refined sugars. A small amount goes a long way in harmonizing flavors.
Conclusion
This Roasted Tomato and Mini Mozzarella Salad with Lemon-Honey Vinaigrette showcases how simple transformations—like blistering tomatoes and elevating a basic dressing—can turn everyday produce into a memorable dish. Its vibrant colors, layered flavors, and effortless assembly make it perfect for summer entertaining or a quick, healthy weeknight meal. With endless customization options, it’s destined to become a versatile staple in your recipe repertoire.
Frequently Asked Questions
1. Can I use fresh mozzarella instead of mini balls?
Yes—tear fresh mozzarella into bite-sized pieces, though mini balls distribute more evenly.
2. How far in advance can I prepare this salad?
Roast and dress vegetables up to 2 hours ahead; hold mozzarella and basil until just before serving.
3. Can I skip roasting and use raw tomatoes?
You can, but roasting intensifies sweetness and adds smoky depth. Raw tomatoes yield a brighter, crisper salad.
4. Is this salad vegan-friendly?
Omit mozzarella and replace with marinated tofu or avocado cubes for a vegan version.
5. What’s the best olive oil to use?
Choose a high-quality extra-virgin olive oil with peppery notes to complement the tomatoes.
6. How do I store leftovers?
Cover and refrigerate for up to 24 hours; bring to room temperature before serving to restore flavors.
7. Can I grill the vegetables instead of roasting?
Yes—grill tomato wedges and peppers over medium heat until charred, then proceed as directed.
8. How can I reduce sodium?
Use a light hand with coarse salt and rely on lemon and honey to elevate flavors.
9. What herbs work in place of basil?
Fresh oregano, parsley, or thyme each lend distinctive herbal notes.
10. Can I add protein?
Toss in cooked shrimp, chicken strips, or chickpeas to make it a more substantial main course.