Arugula with Slow-Roasted Cherry Tomatoes and Burrata
Author: Emily Paster
Recipe type: Salad
Cuisine: Italian
Prep time:
Cook time:
Total time:
Serves: 4
An off-season version of Caprese salad made with roasted grape tomatoes, burrata and peppery arugula
Ingredients
3 pints grape tomatoes
Olive oil
Burrata
Arugula
Small bunch basil
Salt and pepper to taste
Instructions
Preheat the oven to 225 and line a baking sheet with parchment paper.
Halve the grape tomatoes and place them on the baking sheet. Drizzle with olive oil and sprinkle with coarse salt. If desired, add a sprig of rosemary or thyme.
Roast in the oven for three hours, or until very soft.
To make the salad, spread the arugula on a platter or salad bowl.
Top with roasted tomatoes.
In a bowl, slice open burrata. Spread filling on top of salad. Tear shell into piece and add to salad.
Slice basil into ribbons and add to salad.
Drizzle with extra virgin olive oil and season well with coarse sea salt and freshly ground pepper.
Recipe by West of the Loop at https://www.westoftheloop.com/2015/04/05/arugula-with-slow-roasted-cherry-tomatoes-and-burrata/