A good caprese salad is an amazing thing in the summer. However, when you can elevate it by slow roasting the tomatoes (even better if you have a small plant going like I do and it’s going through a late summer resurgence), and adding a pan-seared oven finished steak to the mix, you have what I’m pretty damn sure is the perfect salad. 

Steak Caprese Salad
Lasts 4 to 5 lunches as a side


  • 1 lb pan-seared, oven finished steak
  • olive oil
  • 1 pint cherry tomatoes
  • 1 package of mozzarella pearls, drained
  • salt and pepper
  • basil leaves in whatever amount you prefer, torn

Take your pint of cherry tomatoes, half them, drizzle olive oil over them, and roast for two hours in your oven at 225 degrees, until wrinkled at the edges. Make your steak following the directions linked either before or right after the tomatoes are done roasting.  Let it rest, and slice it thin, and each thin slice in half vertically.

Combine the roasted cherry tomatoes and mozzarella pearls first, tossing to combine; keep all of the tomato juices that come from the roasted tomatoes, it makes a great dressing for this. Then, toss in the steak slices, and the basil to finish, and enjoy your awesome salad.