Burrata Caprese Salad with Roasted Cherry Tomatoes

Roasted Cherry Tomato Burrata Caprese Salad on white oval platter with serving utensils.

5 from 1 vote

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.

Prep Time25

Cook Time20

Total Time45

Course: Side Dishes - Salads

Cuisine: Italian

Diet: Diabetic, Gluten Free, Vegetarian

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

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.

Notes

SUBSTITUTIONS:

You can also use vegetable, avocado or grapeseed oil instead of the canola.

TIP:

Let the burrata cheese come to room temperature for the best flavor.

MAKE AHEAD:

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.

Nutrition