Method
- Preheat oven or toaster oven to 200C. On a small sheet pan lined with foil, toss the tomatoes and garlic with 1 tbsp of the olive oil.
- Add salt and pepper and toss to coat. Roast for 15 minutes and set aside.
- Place the arugula in a bowl or on the serving platter.
- Drain the burrata/mozzarella and add to the arugula, then nestle the warm tomatoes around and drizzle their juices over the salad.
- Drizzle with the olive oil and balsamic vinegar, then season with salt and freshly ground pepper. Toss gently if desired.
- Garnish with basil leaves and serve.
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