Burrata Caprese Salad with Roasted Cherry Tomatoes
Burrata Caprese Salad is a modern variation of the timeless Caprese classic with jammy roasted cherry tomatoes, a bed of peppery arugula, and luscious burrata cheese for a creamy element. A drizzle of balsamic vinaigrette adds a delightful tangy-sweet finish to every bite.
Why This Recipe is a Keeper!
With juicy sliced summer tomatoes, fresh, creamy mozzarella cheese, and basil, a Caprese salad is the quintessential summer salad.
Does the world need another Caprese salad? It needs this one!
The burst of flavors and textures in this burrata caprese with jammy roasted cherry tomatoes atop peppery arugula creates a harmonious blend that elevates the classic to a new elegant level. Whether enjoyed as a light lunch, appetizer, or a side dish, this modern twist on Caprese salad will surely be a hit at your next get-together!
This Roasted Cherry Tomato Burrata Caprese Salad is:
- Easy!
- Impressive!
- So. Good.
Let’s make it!
How to Make Burrata Caprese Salad with Roasted Cherry Tomatoes:
Recipe Ingredients:
Here’s everything you’ll need to make this Burrata Caprese Salad recipe, along with how to prep the ingredients. See the recipe card below for the exact quantities.
Ingredient Notes and Substitutions:
- Oils: I combine canola oil and extra-virgin olive oil for the dressing. Just using canola oil is a bit too light, while only EVOO will be too heavy. You can also use vegetable, avocado or grapeseed oil instead of the canola.
- Balsamic Vinegar: We love the Kirkland brand from Costco, but as long as you’re using a good balsamic vinegar from Modena, Italy, you’re in good shape.
- Dijon Mustard: The Dijon mustard helps emulsify the dressing. You can’t go wrong with Grey Poupon, which originated in Dijon, France, in the 1800s. Although Kraft Heinz now owns it, it has authentic roots. Grey Poupon is widely available in every supermarket.
- Cherry Tomatoes: Use grape or cherry tomatoes. I like to use a combination of red and yellow for color.
- Burrata: Burrata is a soft, fresh Italian cheese made from cow’s milk. It has been immensely popular recently, although it has been around since the early 1900s. It looks like a ball of fresh mozzarella because it is fresh mozzarella on the outside. However, the inside is a lush combination of fresh cream and cheese curds. It’s sold immersed in water and typically has a short refrigerator life. It’s also pricey, so substitute fresh mozzarella if desired.
- Fresh Basil: A must in a Caprese salad!
- Arugula: Use baby arugula as more mature arugula tends to be bitter. Find it in the salad department.
Step-By-Step Instructions:
- Gather and prep all the ingredients.
- Combine the dressing ingredients in a small bowl and whisk until blended. Set aside or refrigerate until needed.
- Preheat oven to 400 degrees.
- Place the cherry tomatoes on a rimmed baking sheet. Drizzle with olive oil and season with salt and black pepper.
- Roast for 20 minutes or until the tomatoes give off their juices. Let cool to room temperature.
- Scatter 3 cups of the arugula on a large platter.
- Top with the cooled cherry tomatoes, including the juices.
- Tear each burrata ball into two pieces and distribute evenly over the salad.
- Drizzle with some of the balsamic vinaigrette.
- Top with remaining arugula and basil leaves.
- Sprinkle with a pinch or two of salt and freshly ground black pepper.
- Serve immediately.
- An updated version of the classic Caprese salad with burrata and roasted cherry tomatoes!
Chef Tip:
- Let the burrata cheese come to room temperature for the best flavor.
Frequently Asked Questions:
Caprese, as in Caprese Salad, is named after the island of Capri, where it is believed to have originated. It features the colors of the Italian flag, red in tomatoes, white in the fresh mozzarella, and green in the basil.
For this Burrata Caprese Salad, you can make the dressing 3-4 days in advance; it keeps very well refrigerated. The tomatoes are best served right after they cool. The rest of the salad is easily assembled right before serving.
Storage:
- Any leftovers should be stored in the refrigerator.
Serve with:
- Grilled Marinated Skirt Steak with Peperonata
- Chicken Milanese
- Chicken Spinach and Artichoke Puff Pastry Parcels
- Crustless Spinach Artichoke Quiche with Jalapeno
- Prosciutto-Wrapped Halibut with Herb Caper Butter
- Shrimp Scampi with Artichokes
More great tomato salad recipes you’ll love!
- Tomato and Onion Salad
- Creamy Cucumber Tomato Salad
- Tuscan Cherry Tomato and White Bean Salad
- Marinated Tomatoes
Get all my side dish salad recipes at Side Dish Salads – From A Chef’s Kitchen.
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Burrata Caprese Salad with Roasted Cherry Tomatoes
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Ingredients
Dressing
- 1/4 cup balsamic vinegar
- 1/4 cup canola oil
- 1/4 cup extra-virgin olive oil
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1 clove garlic - minced
- Salt and freshly ground black pepper - to taste
Salad
- 2 pints cherry or grape tomatoes - (4 cups)
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper - to taste
- 4 cups baby arugula - (approximately)
- 4 balls burrata cheese
- 2 sprigs fresh basil - large leaves torn
Instructions
Dressing
- Combine the dressing ingredients in a small bowl and whisk until blended. Set aside or refrigerate until needed.
Salad
- Preheat oven to 400 degrees.
- Place the cherry tomatoes on a rimmed baking sheet. Drizzle with olive oil and season with salt and black pepper.
- Roast for 20 minutes or until the tomatoes give off their juices. Let cool to room temperature.
- Scatter 3 cups of the arugula on a large platter.
- Top with the cooled cherry tomatoes, including the juices.
- Tear each burrata ball into two pieces and distribute evenly over the salad.
- Drizzle with some of the balsamic vinaigrette.
- Top with remaining arugula and basil leaves.
- Sprinkle with salt and freshly ground black pepper and serve immediately.
Nutrition
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
