This past summer, I had a vegetable garden for the first time in my life. It was so awesome: the garden pumped out tomatoes and basil like a champ. Asheley and I definitely had our fair share of Caprese Salad during those few short months. Now that we are in the winter months, tomatoes are totally out-of-season and devoid of flavor. However, this Winter Caprese Salad features tomatoes that have been slowly oven-roasted to bring out its natural sugars and concentrate its delicious flavor. The tomatoes are paired with agrodolce, the Italian "sour-sweet" glaze, used to balance many dishes in Southern Italy and Sicily. Finishing the salad with creamy mozzarella cheese and a flavor power-punch of super delicious and easy pesto, this is a dish that will wow any dinner guest.
Every component of the Winter Caprese Salad can be made way ahead of serving time (up to a couple of days), making it a perfect choice for entertaining at dinner parties. This recipe has been slightly adapted from Mario Batali's Winter Caprese Salad recipe found in his cookbook, Molto Gusto, which features many of his recipes from NYC's Otto Enoteca and Pizzeria. I highly recommend it (both the restaurant and the cookbook!)