John Mark’s Winter Caprese Salad


12 plum tomatoes, halved lengthwise and seeded

½ cup olive oil, divided

Zest & juice of 1 small orange

1 small shallot, minced

2 tsp white balsamic vinegar

Salt and pepper, to taste

8 oz fresh mozzarella, cut into ¾” cubes

2 handfuls arugula


Preheat the oven to 275°F.  Arrange the tomatoes on a sheet pan, cut sides up, in a single layer.  Drizzle with 1/4 cup of olive oil and sprinkle with salt & pepper.  Roast for 2 hours until the tomatoes begin to caramelize.  Allow the tomatoes to cool to room temperature and cut each roasted tomato in half once cool.  Meanwhile, whisk together orange juice & zest, shallot, vinegar, and remaining olive oil in small bowl.  Set aside.  To assemble, toss tomatoes, mozzarella, arugula, and dressing together gently.  Serve immediately.