Roasted Cherry Tomato Caprese Salad

Slow roasting tomatoes, shallots, and garlic together in a balsamic and olive oil dressing makes for an intensely flavored and delicious cherry tomato caprese salad! Serve this Italian appetizer or side dish with burrata cheese and crusty bread.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oven to 350F.

Step 2

Halve the shallots through the root end. Then slice each half into 4-5 pieces through the root.

Step 3

Toss the shallots, tomatoes, and garlic with the olive oil, balsamic vinegar, thyme, salt, and sugar.

Step 4

Spread it all out in a baking dish large enough for everything to be in one layer.

Step 5

Roast for about 45 minutes. The tomatoes should be bursting and browned. The shallots and garlic should be soft and roasted.

Step 6

Let cool for a few minutes (until no longer hot but still warm).

Step 7

Arrange the burrata on a serving dish. Spoon the tomatoes, garlic, and shallots around. Pour the dressing from the baking dish over everything. Top with more fresh thyme if you wish.

Step 8

Serve with crusty bread.

Step 9

Notes

Step 10

Burrata: If you can't find burrata, slice up some fresh mozzarella instead.

Step 11

Herbs: You can add fresh oregano, sage, or parsley to the baking pan with the thyme. If you use fresh basil, add it at the end only.

Step 12

Tomatoes: Any cherry or grape sized ones would be lovely. I especially like the multicolored packs which you may find at your supermarket or farmer's market.

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