Categories: Salad
Ingredients
- Tomatoes:
- 1 cup cherry tomatoes
- One 10-ounce container cocktail tomatoes, halved
- 4 Roma or Campari tomatoes, halved
- 3 tablespoons olive oil
- 4 sprigs fresh basil, torn
- 3/4 teaspoon kosher salt
- Salad:
- One 8-ounce container burrata cheese
- 1/2 cup baby arugula leaves
- 1/3 cup fresh basil leaves, torn
- 1 tablespoon olive oil
- 1/2 teaspoon flake salt
- Freshly ground black pepper, optional
Directions
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For the tomatoes: Preheat the oven to 400 degrees F.
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On a large rimmed baking sheet, combine the cherry tomatoes, cocktail tomatoes and Roma or Campari tomatoes. Drizzle with the oil and scatter the torn basil over the top. Season with the salt and toss well to coat. Roast until the tomatoes are lightly browned and beginning to give off their juices, 30 to 35 minutes. Allow to cool slightly.
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For the salad: Arrange the tomatoes on a large platter. Tear the burrata over the top. Scatter the arugula and basil over the top and drizzle with the oil. Finish with the flake salt and black pepper, if desired.