The sweetness from just-picked garden tomatoes is hard to find year round so I roast my tomatoes on a foil-lined sheet pan to give them a candied flavor. Then I pair the still warm tomatoes with classic caprese flavors of mozzarella and balsamic to enjoy this salad all year round.
Course Salad
Cuisine Italian
Keyword caprese salad
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Ingredients
2cupscherry tomatoes
4clovesgarlic, no need to peel them
3tablespoonsextra-virgin olive oil, divided
½teaspoonof kosher salt and freshly ground black pepper
4cupsbaby arugula
1-2balls of burrata cheese OR 8 ounces of small fresh mozzarella balls such as Ciliegine, or a combination of both
2teaspoonsgood quality balsamic vinegar
¼cupfresh basil 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.