Description
This turned up version of a Caprese Salad takes it to the next level! With roasted tomatoes and toasted breadcrumbs this is truly the perfect summer salad.
Ingredients
Scale
- 3 beefsteak tomatoes
- 8–10 basil leaves, sliced
- 8 ounces buffalo mozzarella cheese, sliced
- 2 cups arugula
- 1 cup bread crumbs
- 1/2 red onion, thinly sliced
- 2 tbs olive oil
- 1 tbs balsamic vinegar
Instructions
- Preheat your oven to 350 degrees. Place the whole tomatoes on a baking sheet and rub them with olive oil. Bake for 20 minutes or until the tomatoes are soft and the skin is slightly wrinkled.
- Remove the tomatoes and allow them to cool for about 5 minutes until they’ve cooled down enough that you can touch them. Carefully and gently slice the tomatoes in half and then slice each half into thirds.
- In a small sauce pan, heat 1 tablespoon of olive oil. Add in the breadcrumbs and toast them for about 5 minutes or until the breadcrumbs start to brown.
- When the breadcrumbs are finished and the tomatoes are cooled, take a large serving dish or sheet and place the arugula on the bottom. On top of the arugula, layer the sliced tomatoes and buffalo mozzarella slices. Top with the sliced red onions and basil and then spread the toasted breadcrumbs on top. You can either mix the olive oil and balsamic together as a dressing or you can just drizzle olive oil and balsamic over top.