Looking for a new super-tasty, roasted summer salad? Well, this Giada De Laurentiis Roasted Caprese Salad is the perfect marriage of tomatoes, cheese, arugula, basil leaves and Italian seasonings. A variety of tomatoes roasted in the oven, drizzled with olive oil is a pure Italian delicacy.
A traditional Caprese Salad is an Italian salad, made with sliced fresh mozzarella, tomatoes, and sweet basil, seasoned with salt, and olive oil. It is usually arranged on a flat plate, not served in a bowl, in restaurant practice. Like a Margherita pizza, it features the colours of the Italian flag: green, white, and red. In Italy, Caprese Salad is served as an antipasto, not a contorno, a side dish and it may be eaten any time of day, lunch or dinner. Information taken from Wikipedia.
This wonderful Giada De Laurentiis recipe is taken from The Food Network website.
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
Instructions
For the tomatoes: Preheat the oven to 400 degrees F.
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.
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.
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