Roasted Tomato and Burrata Caprese Salad
Ingredients
-
2
cups
cherry tomatoes
-
4
cloves
garlic
-
3
tablespoons
extra-virgin olive oil
-
½
teaspoon
kosher salt
-
½
teaspoon
freshly ground black pepper
-
4
cups
baby arugula
-
1-2
balls
burrata cheese
-
8
ounces
small fresh mozzarella balls (Ciliegine)
-
2
teaspoons
balsamic vinegar
-
¼
cup
fresh basil leaves
Instructions
- Preheat the oven to 400 degrees.
- On a baking sheet lined with aluminum foil, toss the tomatoes and garlic with 1 tablespoon of olive oil, then season with salt and pepper.
- Roast the tomatoes and garlic in the oven for 15 minutes.
- Place the arugula on a serving platter.
- Drain the burrata or mozzarella cheese and add it to the arugula.
- Nestle the warm roasted tomatoes with the cheese and drizzle the released tomato juice over the salad.
- Drizzle with remaining olive oil and balsamic vinegar, then season with salt and pepper.
- Gently tear the basil leaves and scatter them over the salad before serving.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
18g
Total carbohydrates
15g
Total protein
10g
Sodium
300mg
Cholesterol
30mg
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