• A Caprese salad, with a twist.

    Recipe and styling by Dashania Murugas and Claire Ferrandi

    Photograph by Dylan Swart

    Roasted tomato Caprese salad

    By Dashania Murugas and Claire Ferrandi Serves: 2 - 4
    Total Time: 30 mins


    • 300g vine tomatoes
    • 300g baby heirloom tomatoes
    • 4 large tomatoes, cut in half
    • 2 tbsp balsamic vinegar
    • olive oil, to drizzle
    • small handful each fresh thyme and rosemary leaves, chopped
    • salt and freshly ground black pepper, to taste
    • 1 large fresh buffalo mozzarella ball
    • handful fresh basil leaves, to garnish



    Preheat the oven to 200°C. Arrange all the tomatoes in a large roasting dish. Drizzle with the balsamic vinegar and olive oil, sprinkle with the chopped fresh thyme and rosemary, and season to taste. Roast in the preheated oven until the tomatoes are soft, slightly wilted and charred in places, 20 – 30 minutes.


    Remove the tomatoes from the oven and transfer to a serving dish/platter. Place the buffalo mozzarella on top and drizzle with more olive oil. Garnish with the fresh basil leaves. Serve immediately.

    Imka Webb

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com