Roasted Tomato and Burrata Caprese Salad

• Vegetarian
• Gluten free

• Produce

  • 4 cups Baby arugula
  • 1/4 cup Basil, fresh leaves
  • 2 cups Cherry tomatoes
  • 4 cloves Garlic

• Condiments

  • 2 tsp Balsamic vinegar, good quality

• Baking & Spices

  • 1/2 tsp Kosher salt and freshly ground black pepper

• Oils & Vinegars

  • 3 tbsp Olive oil, Extra Virgin

• Dairy

  • 1 balls Burrata cheese

Found on foodiecrush.com

Description

Ingredients

• 2 cups cherry tomatoes
• 4 cloves garlic (no need to peel them)
• 3 tablespoons extra virgin olive oil, divided
• ½ teaspoon of kosher salt and 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 good quality balsamic vinegar
• ¼ cup fresh basil leaves

Directions

• 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.