ARUGULA WITH SLOW-ROASTED CHERRY TOMATOES AND BURRATA

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Author: Emily Paster

Recipe type: Salad

Cuisine: Italian

Prep time:  10 mins

Cook time:  3 hours

Total time:  3 hours 10 mins

Serves: 4

An off-season version of Caprese salad made with roasted grape tomatoes, burrata and peppery arugula

INGREDIENTS

• 3 pints grape tomatoes
• Olive oil
• Burrata
• Arugula
• Small bunch basil
• Salt and pepper to taste
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INSTRUCTIONS

1. Preheat the oven to 225 and line a baking sheet with parchment paper.
2. Halve the grape tomatoes and place them on the baking sheet. Drizzle with olive oil and sprinkle with coarse salt. If desired, add a sprig of rosemary or thyme.
3. Roast in the oven for three hours, or until very soft.
4. To make the salad, spread the arugula on a platter or salad bowl.
5. Top with roasted tomatoes.
6. In a bowl, slice open burrata. Spread filling on top of salad. Tear shell into piece and add to salad.
7. Slice basil into ribbons and add to salad.
8. Drizzle with extra virgin olive oil and season well with coarse sea salt and freshly ground pepper.

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