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Roasted Tomatoes and Burrata Caprese Salad

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Servings: 2-4
  • Course: Side Dish

Savor the classic Caprese flavors of mozzarella and balsamic from Heidi Larsen of Foodie Crush and enjoy this tasty salad all year round. 

Reynolds Kitchens® Tips

Reynolds Kitchens tip

Line a baking sheet with Reynolds Wrap® Aluminum Foil for quick and easy cleanup every time!


  • 2 cups cherry tomatoes
  • 4 cloves garlic
  • 3 tablespoons extra virgin olive oil, divided
  • 1/2 teaspoon of kosher salt and pepper
  • 1-2 balls of burrata cheese OR 8 ounces of small fresh mozzarella balls such as Ciliegine
  • 2 teaspoons good quality balsamic vinegar
  • 1/4 cup fresh basil leaves
  • Reynolds Wrap® Aluminum Foil


Step 1

Preheat oven or toaster oven to 400 degrees F. On a small sheet pan lined with Reynolds Wrap® Aluminum Foil, toss the tomatoes and garlic with 1 tablespoon of the olive oil.

Step 2

Add salt and pepper and toss to coat. Roast in oven for 15 minutes.

Step 3

Transfer the warm tomatoes to a serving platter.

Step 4

Drain the water from the burrata or mozzarella balls and add to the warm tomatoes.

Step 5

Drizzle with the olive oil and balsamic vinegar then season with the kosher salt and freshly ground pepper. Toss gently to coat if desired.

Step 6

Gently tear the basil leaves into smaller pieces and scatter over the salad and serve.

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