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Roasted Tomato and Burrata Caprese Salad
4.7 from 75 votes

Roasted Tomato and Burrata Caprese Salad

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.

Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Course: Salad
Cuisine: Italian

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

    Cup of Yum
  1. 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.
  2. Add salt and pepper and toss to coat. Roast in oven for 15 minutes and set aside.
  3. Place the arugula in the bowl or on the serving platter.
  4. 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.
  5. Drizzle with the olive oil and balsamic vinegar then season with the kosher salt and freshly ground pepper. Toss gently to coat if desired.
  6. Gently tear the basil leaves into smaller pieces and scatter over the salad and serve.