D'Open Kitchen

COOKING FOR THE SOUL

Caprese Salad

Recipe by

Caprese Salad is a classic simple Italian salad that is consist of cheese balls, cherry tomatoes and wild rocket salad, drizzled in a balsamic vinaigrette dressing. It is a simple and easy to make Italian salad to serve before your main.

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Prep Time 10

Cook Time 5

Course Appetizer

Cuisine Italian

Servings people

Calories 220 kcal

Equipment

Ingredients

2 cups Cherry Tomatoes
4 cloves Garlic
3 tbsp Extra Virgin Olive Oil
½ tsp Salt and Black Pepper
3 cups Baby Arugula Rocket
1-2 balls Burrata Cheese
2 tsp Balsamic Vinegar
1/8 tsp Dried Basil For garnish

Instructions

Preheat oven or toaster oven to 200 degrees C. On a small sheet pan lined with 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 salt and freshly ground pepper. Toss gently to coat if desired.
Basil leaves for garnish over the salad and serve.

Notes

For cheaper alternative, use mozzarella cheese balls to replace burrata cheese
Serve with a slice of toasted baguette as garnish
Toast tomatoes on frying pan over low heat if you do not have an oven at home

Nutrition

Calories: 220kcal

Keyword salad, vegan, vegetables

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Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.