This fresh, flavorful salad adds the perfect touch of Christmas red and green to your holiday table. A twist on classic Caprese, it features roasted tomatoes for a rich, caramelized taste, crisp baby kale, and creamy mozzarella for a bit of indulgence.
2 cups cherry tomatoes
2 cups grape tomatoes
4 Campari tomatoes
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1 cup baby kale
1 8 oz package Briati Italian Herb Braided Mozzarella
1/4 cup fresh basil leaves
1 tablespoon balsamic glaze
Optional: flaky salt for garnish
Preheat your oven to 400°F.
Slice Campari tomatoes in half.
On a baking sheet, combine all tomatoes. Drizzle with olive oil and season with salt and black pepper. Toss gently to coat the tomatoes evenly.
Place the baking sheet in the preheated oven and roast for about 15-20 minutes, or until the tomatoes are soft and slightly caramelized. Remove from the oven and let them cool slightly.
To assemble the salad, spread the roasted tomatoes across a large serving platter or bowl. Sprinkle the baby kale and torn basil leaves evenly over the tomatoes. Lay braided mozzarella over the salad. For the finishing touch, drizzle with remaining herby oil from mozzarella package and season with flaky salt (if desired), and a drizzle of balsamic glaze.
Serve immediately for a warm, creamy salad, or chill for a refreshing option. This salad pairs beautifully with crusty bread.
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4
