Winter Salad With Roasted Cherry Tomatoes Recipes

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ROASTED CHERRY TOMATO CAPRESE SALAD



Roasted Cherry Tomato Caprese Salad image

This Roasted Cherry Tomato Caprese salad is certain to become a favourite. It is light, full of flavour and so easy to make. You can serve it as an appetiser or as a side dish. Don't miss the opportunity to mop up the delicious juices with some crusty bread.

Provided by Alexandra

Categories     Appetiser     Side Dish

Time 45m

Number Of Ingredients 9

500 g cherry tomatoes (I used heirloom )
3 cloves garlic , crushed (See Note 1)
1/4 cup extra virgin olive oil (See Note 2)
1 tsp sugar (See Note 3)
1/2 tsp dried oregano
1/4 tsp sea salt flakes (See Note 4)
150 g fresh mozzarella ball, torn into pieces (See Note 5)
1/4 cup fresh basil leaves
sea salt flakes to taste

Steps:

  • Preheat your oven to 180 Degrees C (355F).
  • Wash and dry the tomatoes, halve any that are large. Pierce the whole tomatoes with the tip of a sharp knife. It will prevent them from bursting in the oven.
  • Place the tomatoes in a medium-size bowl.Add the crushed garlic, olive oil, sugar, dried oregano and salt and toss together.
  • Turn onto a rimmed baking tray and place in the preheated oven.Bake the tomatoes for about 30 minutes or until they begin to caramelise.Remove the tray from the oven and set aside to cool.
  • When cool, remove the crushed garlic. Arrange the tomatoes on a serving platter with the torn mozzarella and the basil leaves. Pour the roasting juices over the tomatoes.
  • Add a sprinkle of good quality sea salt flakes just before serving.Serve as an appetiser with crusty bread to mop up the juices, or serve as a side dish - See Note 6.Also delicious served with a drizzle of our Balsamic Glaze.

Nutrition Facts : Calories 262 kcal, Carbohydrate 7 g, Protein 9 g, Fat 22 g, SaturatedFat 6 g, Cholesterol 29 mg, Sodium 394 mg, Sugar 4 g, ServingSize 1 serving

ROASTED CAPRESE SALAD



Roasted Caprese Salad image

Provided by Giada De Laurentiis

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 12

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
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

Steps:

  • 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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