Roasted Tomato, Arugula and Mozzarella Salad

Ingredients

• 5 ounce baby arugula 
• 4 servings balsamic vinegar 
• 0.3 cup chiffonade basil leaves 
• 4 servings kosher salt and pepper black freshly ground
• 8 ounce baby mozzarella balls drained
• 3 tablespoons olive oil 
• 4  plum tomatoes seeded cut in 1/2 and

Equipment

• bowl
• oven
• casserole dish

Directions

1. Watch how to make this recipe.
2. Preheat the oven to 450 degrees F.
3. Add the tomatoes to a shallow 2-quart casserole dish in a single layer.
4. Toss the tomatoes with the oil, and salt and pepper, to taste. Make sure the tomatoes are cut side up after tossing. Roast until the tomatoes are extremely tender, about 35 to 40 minutes.
5. Remove them from the oven and keep warm.
6. In a large salad bowl, toss the arugula, mozzarella balls, basil and the warm tomatoes along with any juices from the dish.
7. Drizzle with some good balsamic and season with salt and pepper, to taste.