Mediterranean Burrata Salad

This salad is decadent and delicious!  The creamy burrata is balanced by savory roast tomatoes, peppers, and onions; capers bring a briny bite and the balsamic syrup takes it over the top!  I baked some prociutto with mine, but this salad was so rich and filling the prociutto was delicious, but unnecessary.

Mediterranean Burrata Salad

Ingredients

• 2 1/2 Tbsp. olive oil, divided
• 1/2 red onion, sliced
• 6 cloves garlic, whole, skins removed
• 1 red or yellow pepper, cut into strips
• 1 pint cherry tomatoes, halved
• 2 balls burrata, at room temperature
• 1 Tbsp. capers, drained
• 2 cups arugula
• 1/2 lemon, juiced
• drizzle of balsamic syrup
• salt & pepper, to taste

Serves 2
Cook Time: 25 minutes
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2 1/2 Tbsp. olive oil, divided
1/2 red onion, sliced
6 cloves garlic, whole, skins removed
1 red or yellow pepper, cut into strips
1 pint cherry tomatoes, halved
2 balls burrata, at room temperature
1 Tbsp. capers, drained
2 cups arugula
1/2 lemon, juiced
drizzle of balsamic syrup
salt & pepper, to taste

Preheat oven to 400 degrees.  Toss onion, garlic, and pepper in 1 Tbsp. olive oil, salt & pepper, and roast for 10-15 minutes, until beginning to brown.  Toss tomatoes in remaining olive oil and add to pan after initial roast of pepper and onions; roast for an additional 10 minutes.  
Toss arugula in a remaining olive oil and lemon juice.  Top arugula with roasted vegetables.  Place 1 ball of burrata on top of vegetables, sprinkle with capers, and drizzle with balsamic syrup.