Do you love caprese salads? It has never really been a favorite of mine! I like the flavors, but a regular old caprese can be very boring and bland. Mozzarella, unless it’s gooey and melty, doesn’t really do much in the way of adding flavor. Burrata on the other hand….is amazing! It was the inspiration behind trying to find a way to make a caprese salad with the traditional flavors, but with MORE taste. This is a new kind of caprese!
This has the traditional flavors of a caprese salad, but with much more flavor. Instead of mozzarella cheese, burrata is the star of this dish. It’s a form of mozzarella, but much more silky and creamy! The tomatoes are roasted instead of raw, which makes them slightly sweet and smoky. If you have never roasted tomatoes, you must try it! The lemony basil pesto takes the place of the basil leaves, and also serves as the dressing. It is served over fresh, peppery arugula and finished off with a little olive oil and sea salt.
- 1 large round of fresh burrata
- approximately 2 cups arugula
- ½ pint cherry tomatoes; about a heaping cup
- 1 tablespoon lemony basil pesto
- 1 tablespoon olive oil
- sea salt to taste; optional
- *Preheat the oven to 400 degree
- *Cut the tomatoes in half and place the them on a baking sheet lined with aluminum foil
- *Drizzle the tomatoes with olive oil and a sprinkle of salt
- *Roast for about 15 minutes or until the tomatoes have softened and have become fragrant
- *Cool at room temperature
- *Place the fresh arugula onto a plate or in a shallow bowl
- *Top with the round of fresh burrata
- *Top the burrata with the roasted tomatoes
- *Mix the tablespoon of lemony basil pesto with tablespoon of olive oil
- *Drizzle the mixture over the burrata, tomatoes, and arugula
- *Sprinkle with a little bit of sea salt; optional
- *This can be served with bread, crackers, or simply a fork and knife!