This Roasted Tomato and Burrata Caprese Salad is my take on the authentic Italian caprese salad. With my love for salads, I am always finding new ways to change the ingredients of dishes to keep the authenticity while not getting bored of the same combinations. In this salad, I roast cherry tomatoes with olive oil, garlic and salt and serve them with baby arugula, balls of burrata cheese, as an adaptation to fresh mozzarella balls, but you may use them too, if you prefer, balsamic vinegar and basil leaves.
To make Roasted Tomato and Burrata Caprese Salad, you will need the following ingredients:
Preheat the oven to 400 °F.
Line a baking sheet with aluminum foil and add 2 cups of cherry tomatoes, 4 cloves of unpeeled garlic and 1 tablespoon of olive oil. Season with salt and pepper and then toss to coat.
Cook in the preheated oven for about 15 minutes until roasted.
First place 4 cups of baby arugula in a salad bowl and add the burrata or mozzarella cheese balls then place the warm tomatoes in between, releasing any juices over the salad.
Drizzle the remaining 2 tablespoons of olive oil and 2 teaspoons of balsamic vinegar over the salad and season with salt and pepper. Gently toss everything to coat.
Garnish with torn basil leaves, scatter over, for serving.
This Roasted Tomato and Burrata Caprese Salad is better than any caprese salad you will have tried yet. Simple to make with fresh and wholesome ingredients. Try it and let us know when you have! Tag some pictures on your pages and blogs and then use our hashtag #cookmerecipes to share them with us!
One of my favorites because of how easy it is to make and the flavors are great.
Very delicious and practical salad, i'm super happy with it and will be making it again.
Takes a while to make this salad but it's very good just not as fast as the Italian vinaigrette.
Does any one know what baby arugla is? We don't have it here in Slovakia I think, I made it without and was tasty but i want to perfect this salad.
