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Roasted Tomato Burrata Caprese Salad

This Roasted Tomato Burrata Caprese Salad looks fancy but is actually incredibly easy to create & tastes delicious as an entree or side dish!

This Roasted Tomato Burrata Caprese Salad looks fancy but is actually incredibly easy to create & tastes delicious as an entree or side dish!

Scale

Ingredients

Salad

Dressing

Instructions

  1. First, preheat your oven to 425 degrees Fahrenheit & line a rimmed baking sheet with foil sprayed with oil.
  2. Next, slice your cherry tomatoes in half & place them on the baking sheet with the inside of the tomatoes facing up. *(1)
  3. Drizzle the cherry tomatoes with 1 tablespoon Carapelli Unfiltered Organic Extra Virgin Olive Oil. Then sprinkle with 1 dash of salt, 1 dash of pepper, & 1/8 teaspoon sugar. Mix to combine.
  4. Place your 6 cocktail tomatoes on the baking sheet next to the sliced cherry tomatoes *(2) & bake for 15-18 minutes or until the cherry tomatoes are bubbly. Set to the side.
  5. Prepare your salad by placing the arugula in a large bowl & top with burrata, mini mozzarella, cooled tomatoes, & basil.
  6. Drizzle 1/4 cup Carapelli Unfiltered Organic Extra Virgin Olive Oil & 2 tablespoons balsamic vinegar on top.
  7. Serve immediately & enjoy!

Notes

  1. I like to roast a mixture of whole & halved cherry tomatoes.
  2. I set them on top of the Carapelli Unfiltered Organic Extra Virgin Olive Oil so that they don’t stick to the pan.
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