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Roasted Caprese Salad with Burrata
Category
Appetizer Salad Side Dish
Servings
6
Prep Time
10 minutes
Cook Time
35 minutes
Ingredients
- 1 cup cherry tomatoes
1 10-ounce container cocktail tomatoes, halved
- 4 roma or campari tomatoes (halved)
-
3 tablespoons olive oil (divided)
- 4 sprigs basil (torn)
- 3/4 teaspoon kosher salt (divided)
1 8-ounce container burrata cheese
- 1/3 cup basil leaves (torn)
- 1/2 cup baby arugula leaves
- 1 tablespoon olive oil
- 1/2 teaspoon flake salt
For the Tomatoes:
For the Salad:
Instructions
- This recipe originated on an episode of Giada Entertains. Episode: Baby Shower Brunch.
- Preheat the oven to 400 degrees F.
- On a large rimmed baking sheet combine the cherry tomatoes, halved cocktail tomatoes and halved Campari tomatoes. Drizzle with the olive oil and scatter the torn basil over the top. Season with the salt and toss well to coat. Roast the tomatoes for about 30 to 35 minutes or until the tomatoes are lightly browned and beginning to give off their juices. Allow to cool slightly.
- Arrange the tomatoes on a large platter. Tear the burrata over the top. Scatter the basil leaves and arugula leaves and drizzle with the olive oil. Finish with the flake salt and black pepper if desired.
Nutrition
Nutrition
- Nutrition Serving Size
- 6
- per serving
- Calories
- 203
Amount/Serving
% Daily Value
- Carbs
- 5 grams
- Protein
- 8 grams
- Fat
- 19 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 27 milligrams
- Sodium
- 303 milligrams
- Fiber
- 2 grams
- Sugar
- 3 grams
1 comment
Would adding a few wedges of grapefruit violate in culinary rules of a cyprese salad?