Burrata Caprese Salad Recipe
Make it caprese salad season all year long by roasting your tomatoes to give them a candied flavor. This burrata caprese is even better than the classic salad!
Ingredients
- 2 cups cherry tomatoes
- 4 cloves garlic , no need to peel them
- 3 tablespoons extra-virgin olive oil , divided
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 4 cups baby arugula
- 1-2 balls of burrata cheese (OR 8 ounces of small fresh mozzarella balls such as Ciliegine, or a combination of both)
- 2 teaspoons balsamic vinegar
- ¼ cup fresh basil leaves
Instructions
- Preheat oven to 400ºF. 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.
Notes
Have questions about roasting tomatoes? Be sure to read through my Roasted Tomatoes Recipe for help troubleshooting, or leave me a comment at the end of this post.