Roasted Tomato and Burrata Caprese Salad
User Reviews
4.7
75 reviews
Excellent
Roasted Tomato and Burrata Caprese Salad
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This Roasted Tomato and Burrata Caprese Salad highlights cherry tomatoes roasted with garlic and olive oil, paired with peppery baby arugula and creamy burrata. Balsamic vinegar and fresh basil add acidity and herbal brightness. The salad balances warm, roasted flavors with fresh and creamy textures for a visually appealing and flavorful starter or side dish.
Description
The salad starts by roasting cherry tomatoes tossed with whole garlic cloves, olive oil, salt, and pepper until they soften and release their juices. These warm tomatoes are combined with fresh baby arugula leaves and creamy burrata cheese that provides a cooling contrast. A drizzle of olive oil and good-quality balsamic vinegar enhance the salad's richness and tang.
Freshly torn basil leaves scattered on top add a fragrant herbal note that complements the garlic-infused tomatoes. The combination offers a blend of textures from the juicy roasted tomatoes, creamy cheese, and crisp arugula. The dish presents a variation on traditional caprese with extra depth from the roasting step.
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Ingredients
- 2 cups cherry tomato
- 4 cloves garlic , no need to peel them
- 3 tablespoons extra-virgin olive oil , divided
- ½ teaspoon kosher salt freshly ground
- ½ teaspoon black pepper freshly ground
- 4 cups arugula baby
- 1-2 burrata cheese or a combination of both, or 8 ounces of small fresh mozzarella balls such as Ciliegine
- 2 teaspoons balsamic vinegar good quality
- ¼ cup basil fresh leaves
Instructions
- Preheat oven or toaster oven to 400 degrees. On a small sheet pan lined with Reynolds Wrap Aluminum Foil, toss the tomatoes and garlic with 1 tablespoon of the olive oil.
- Add salt and pepper and toss to coat. Roast in oven for 15 minutes and set aside.
- Place the arugula in the bowl or on the serving platter.
- Drain the water from the burrata or mozzarella cheese balls and add to the arugula then nestle the warm tomatoes with the mozzarella and drizzle the juice release from the tomatoes over the salad.
- Drizzle with the olive oil and balsamic vinegar then season with the kosher salt and freshly ground pepper. Toss gently to coat if desired.
- Gently tear the basil leaves into smaller pieces and scatter over the salad and serve.
Genuine Reviews
User Reviews
Overall Rating
4.7
75 reviews
Excellent
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