The natural sweetness of freshly picked garden tomatoes is unparalleled year-round. To capture that essence, I opt to roast my tomatoes on a foil-lined sheet pan, infusing them with an irresistible candied flavor that enhances this delightful summery Caprese salad.
I partnered with Reynolds Wrap for their Endless Table series to unveil one of my treasured kitchen secrets—an oven technique that crafts some of the freshest salad flavors, surprisingly thanks to your trusty oven! Have you checked out their stunning Instagram account? Pro tip: View it in grid format for an impressive visual treat!
Caprese salad ranks as my ultimate go-to, a true favorite among salads. I’ve experimented extensively—incorporating avocado, cantaloupe, quinoa, and even crafting a spiralized zucchini version. Naturally, the traditional rendition with burrata and the finest summer heirloom tomatoes holds a special place in my heart. Who wouldn’t adore burrata if they’re a genuine cheese lover like myself? (I surely do!)
However, a familiar challenge arises when preparing my preferred versions of Caprese salad—dealing with lackluster tomatoes. We’ve all faced it: craving that juicy, sweet bite only to be disappointed by dry, flavorless tomatoes. That initial knife slice reveals a truth that swiftly dampens my Caprese enthusiasm.
Yet fear not! I’ve discovered the secret to relishing sweet tomatoes throughout the year—a simple scatter of tomatoes on a Reynolds Wrap-lined sheet pan works wonders, ensuring sweet success!
The Approach: Harnessing Sweetness through Roasting
I recently came across an observation stating that most home cooks tend to stick to a rotation of about 30 dishes, rarely straying from that familiar repertoire of recipes. I completely understand this sentiment. It’s efficient to rely on what we know works—the methods, practices, and trusted techniques.
Utilizing the oven to roast tomatoes has become a staple method featured in numerous recipes on this blog. Whether preparing foundational dishes like my versatile Simple Roasted Tomato Sauce or crafting impressive creations such as the Rosemary Flatbread with Baked Goat Cheese, this technique consistently delivers exceptional results.
This method is simple and with the assistance of Reynolds Wrap, cleanup becomes effortless. I’ve roasted tomatoes of varying sizes, shapes, and colors, allowing you the freedom to choose based on your preference. The beauty lies in the flexibility this method offers.
Regarding the Recipe
To kickstart the roasting process, start by lining a lipped baking sheet or jelly roll with Reynolds Wrap aluminum foil. Ensure it overhangs the sides of the pan, adding an additional sheet in the opposite direction if necessary to cover the pan’s size. This aluminum foil-wrapped baking sheet acts as a safeguard, preventing the juices released from the roasted tomatoes from causing a mess in the oven.
Closely crimp the overhanging foil along the edges of the baking sheet, then scatter your tomatoes on it alongside a few cloves of garlic. Drizzle them generously with olive oil and season with kosher salt and freshly ground black pepper. The best part? No need to peel the garlic—it’s that straightforward.
In addition to the tomatoes and garlic, I like to incorporate a selection of fresh herbs onto the tray before roasting. The choice of herbs depends largely on what’s readily available, whether in your fridge or, if you’re fortunate, straight from the garden. Thyme or marjoram are top contenders due to their robust nature, withstanding the oven’s heat while infusing the dish with exceptional flavor.
This salad skips the traditional blended dressing. The roasted tomatoes yield plenty of juice on the foil-lined pan. Don’t discard it! Instead, drizzle this flavorful juice over the salad along with olive oil and balsamic, then season everything generously with kosher salt and freshly ground pepper. That tomato juice is a heavenly addition, boasting delightful roasted flavors!
For this salad, I combined burrata and cigeline mozzarella balls to diversify the sizes and shapes of the tomatoes and mozzarella, enhancing the visual appeal. In case burrata isn’t available, fresh mozzarella balls or even slices work just as well.
The peppery kick from arugula leaves is perfect in this salad. But if it’s not to your liking, feel free to substitute with spinach or watercress, or skip the greens entirely.
The pairing of roasted tomatoes and mozzarella is simply fail-proof—a classic combination that never disappoints!
Roasted Tomato and Burrata Caprese Salad
from just-picked garden tomatoes is hard to find year-round so I roast
my tomatoes on a foil-lined sheet pan to give them a candied flavor.
Then I pair the still warm tomatoes with classic caprese flavors of
mozzarella and balsamic to enjoy this salad all year round.
Ingredients
- 2 cups cherry tomatoes
- 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
- ¼ cup fresh basil leaves
Instructions
- 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 olive oil. - Add salt and pepper and toss to coat. Roast in the oven for 15 minutes and set aside.
- Place the arugula in the bowl or on the serving platter.
- Drain
the water from the burrata or mozzarella cheese balls 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 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 scatter over the salad and serve.
