Arugula and Burrata Salad
When tomatoes are ripe and gorgeous, I am in heaven! There are a million things that I can think of to do with them…sauces, soups, roasting them, adding to salads, savory galettes, oh so many things!
Usually, though, the simplest is the best.
This salad is so easy, so light and so healthy. It’s delicious and it’s pretty (which, of course, really matters).
Start with ripe tomatoes on the vine, roast them until soft and caramelized. Add to some dressed arugula, top with torn burrata and poof! Salad is ready!
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Arugula and Burrata Salad
Makes: 4 servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Ingredients
- 1 pound small tomatoes, on vine (such as Campari)
- 4 tbsp extra-virgin olive oil, divided
- 8 cups arugula
- 2 tsp Kosher salt, divided
- 1 tbsp lemon juice
- Freshly ground pepper, to taste
- 8 ounces burrata cheese
Instructions
Preheat oven to 400°F. Place tomatoes, still on the vine, on a baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with about 1 teaspoon Kosher salt. Roast tomatoes until they split and start to caramelize, approximately 30-40 minutes. Remove from the oven and let cool.
While tomatoes are cooling, place arugula in serving bowl and sprinkle with 1 teaspoon Kosher salt. Toss to distribute salt throughout arugula. Let the salted arugula sit for 15 minutes.
Drizzle the remaining two tablespoons of olive oil and lemon juice over the arugula and sprinkle with freshly ground pepper to taste; toss salad greens. Lay the tomatoes and burrata over the arugula. With a knife, cut an x in the top of the burrata and spread it open. Drizzle olive oil on the burrata and sprinkle with Kosher salt & pepper.
Enjoy!
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