Roasted Tomato, Arugula and Mozzarella Salad
You can never have too many side dish recipes, so give Roasted Tomato, Arugulan and Mozzarella Salad a try. One portion of this dish contains about 12g of protein, 23g of fat, and a total of 269 calories. This recipe serves 4. This recipe covers 9% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, primal, fodmap friendly, and vegetarian diet. If you have kosher salt and pepper, balsamic vinegar, baby mozzarella balls, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.
Instructions
Watch how to make this recipe.
Preheat the oven to 450 degrees F.
Add the tomatoes to a shallow 2-quart casserole dish in a single layer.
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.
Remove them from the oven and keep warm.
In a large salad bowl, toss the arugula, mozzarella balls, basil and the warm tomatoes along with any juices from the dish.
Drizzle with some good balsamic and season with salt and pepper, to taste.