Salad made with Burrata and Tomatoes

Burrata Salad

It’s a simple yet elegant salad that serves a crowd!

Preperation Time : 10 Minutes
Cook Time : 15 Minutes
Calories : 243.3 kcal


  • 2 cups fresh tomatoes
  • Fresh Burrata(Order Here!)
  • 4 cloves garlic no need to peel them
  • 3 tablespoons extra virgin olive oil divided
  • ½ teaspoon of kosher salt and freshly ground black pepper
  • 4 cups baby arugula
  • 1-2 balls of burrata cheese OR 8 ounces of small fresh mozzarella balls such as Ciliegine or a combination of both
  • 2 teaspoons good quality balsamic vinegar
  • 1/4 cup fresh basil leaves


  • Preheat oven or toaster oven to 400 degrees. On a small sheet pan lined with Reynolds Wrap Aluminum Foil, toss the tomatoes and garlic with 1 tablespoon of the olive oil.
  • Add salt and pepper and toss to coat. Roast in oven for 15 minutes and set aside.
  • Place the arugula in the bowl or on the serving platter.
  • Drain the water from the burrata and add to the arugula then nestle the warm tomatoes with the mozzarella and drizzle the juice release from the tomatoes over the salad.
  • Drizzle with the olive oil and balsamic vinegar then season with the kosher salt and freshly ground pepper. Toss gently to coat if desired.
  • Gently tear the basil leaves into smaller pieces and scatter over the salad and serve.

Nutrition Value

  • Calories: 243.3kcal
  • Carbohydrates: 15.2g
  • Protein: 6.1g
  • Fat: 17.4g
  • Saturated Fat: 4.9g
  • Polyunsaturated Fat: 1.3g
  • Monounsaturated Fat: 8.2g
  • Cholesterol: 16mg
  • Sodium: 246.4mg
  • Potassium: 24.3mg
  • Fiber: 0.8g
  • Sugar: 3.6g
  • Vitamin A: 980IU
  • Vitamin C: 14.5mg
  • Calcium: 148mg
  • Iron: 0.8mg

Credit: Roasted Tomato And Burrata Caprese Salad

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