Roasted Tomato Caprese Salad

We have a great recipe for you today, folks.  When Jordan and I went on our bike and barge trip in France this past July, we were always amazed by the great meals that the chef created in a somewhat small kitchen.  One salad she served was a roasted tomato caprese salad with pea pesto.  It was the traditional caprese salad IN CAPS!  Roasting the tomatoes and using a pea pesto just made the flavors really pop, but it still had those fresh summer flavors we all love.  It’s very simple to make, is really tasty, and is even pretty to look at.  It makes an “oh la la” presentation with all of the colors.  You can taste the salad with your eyes.  One of the advantages of making a pea pesto is that it holds its color unlike a basil pesto which oxidizes and turns dark.  If you love the flavor of basil pesto, and don’t we all, just sprinkle some fresh basil on top.

Roasted Tomato Salad



(makes 4 servings)


1 package grape tomatoes

1 cup frozen peas that have been thawed

1/2 cup grated Parmesan cheese

1 large clove garlic, minced

1/4 cup pine nuts or sunflower seeds

1/4 teaspoon salt

1/8 teaspoon ground black pepper

2 tablespoons olive oil


1 package fresh mozzarella cheese, cubed

Fresh basil leaves and olive oil for drizzling (optional)

Preheat oven to 350 degrees.  Wash a package of grape tomatoes, dry them, and arrange them on a baking sheet that has been sprayed with cooking spray.  Bake for 10 to 15 minutes or till soft but still holding their shape.  Let cool.


While the tomatoes roast, prepare the pea pesto.  Put peas, Parmesan, garlic, pine nuts, salt, pepper, and olive oil in a food processor and pulse till ingredients form a smooth paste.  (I prefer my pesto on the dry side, but feel free to add more olive oil if you want it to be wetter.)


When ready to serve, arrange the tomatoes and cheese on a plate and place a mound of pesto on the side.  If you love the flavor of basil with tomatoes, sprinkle some chopped fresh basil on top, and drizzle with a small amount of olive oil.


 Please pin this delicious recipe to your food boards so the word gets out.  We value each of you, and any help spreading the word about us on your social media would please us to pieces!!!



Jordan and Yankee are off on an exotic two-week vacation which means I’m running this show alone.  Oh dear……Be patient with me.  We (I) hope to see you here tomorrow for our Saturday Selections.  Jordan found some good posts for you before she left.


Take care.


  1. says

    How beautiful and delicious looking! I’ve never heard of making pesto from peas, but this sounds like it would be worth a try. My husband takes a high dose of Coumadin, so the amount of basil he can eat is very small (he has to limit leafy greens because the Vitamin K interferes with the Coumadin). I’m wondering if perhaps peas have less Vitamin K and would thus be okay!