Burrata & Roasted Tomato Salad
  • 2 large plum tomatos, halved lengthwise
  • a palm full of pine nuts
  • 2 pieces of burrata
  • marinated roasted peppers
  • arugula
  • balsamic glaze
  • olive oil
  • salt & pepper
  1. Preheat your oven to 425 degrees. Place the tomatoes on a lined baking sheet, drizzle a little olive oil over top, season with salt and pepper. Roast for about 25 minutes.
  2. In a small dry frying pan, add the pine nuts and toast until golden. PLEASE keep an eye on them, they will go from toasted to burnt quickly.
  3. To assemble the salad start with a base of arugula. Place the burrata, warm roasted tomatoes, some roasted peppers and a good amount of pine nuts over top. Season the salad with salt and pepper. Drizzle with just a small amount of olive oil and then finish with some balsamic glaze.
Recipe by LeMoine Family Kitchen at https://www.lemoinefamilykitchen.com/2016/10/burrata-roasted-tomato-salad/