Roasted Caprese Salad with Burrata

Name: Roasted Caprese Salad with Burrata
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6
Cuisine: Italian
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

I love a Caprese salad and so I'll take it in any form! This Roasted Caprese Salad with Burrata is a delicious spin that everyone will love.

When tomatoes aren't at their seasonal peak, but I think a menu could use a good Caprese salad, this is the recipe to turn to. Roasting tomatoes pulls out all that excess water, so it concentrates the tomato's flavor - and makes them super deliciously sweet! Topped with basil, arugula, and lots of torn burrata cheese, salt and olive oil... does it get any better than that?

Servings

Prep Time

10 minutes

Cook Time

35 minutes

Image of Roasted Caprese Salad with Burrata

Ingredients

For the Tomatoes:

1 cup cherry tomatoes
1 10-ounce container cocktail tomatoes, halved
4 roma or campari tomatoes (halved)
3 tablespoons olive oil (divided)

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4 sprigs basil (torn)
3/4 teaspoon kosher salt (divided)

For the Salad:

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

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.