Boot Caprese Salad Recipe
Spring mix, roasted roma tomatoes, burrata cheese, prosciutto, balsamic glaze, olive oil, italian bread.
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Ingredients
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Salad Base
Roasted Roma Tomatoes
Cheese & Meat
Finishes & Garnish
Method
Salad Base
Toast the bread
Preheat oven to 400°F (200°C). Toss the cubed Italian bread with 2 tablespoons olive oil and 1/2 teaspoon kosher salt on a baking sheet. Spread in a single layer and bake for 10–12 minutes, tossing once, until crisp and lightly golden. Remove and let cool.
Place 5 cups of spring mix into a large serving bowl and set aside. Season the greens lightly with 1/2 teaspoon freshly ground black pepper while assembling later.
Roasted Roma Tomatoes
Increase oven temperature (if needed) to 425°F (220°C) or use the same 400°F if preferred. Arrange the halved roma tomatoes, cut side up, on a baking sheet lined with parchment.
In a small bowl, whisk together 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1 teaspoon minced garlic, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Drizzle or brush this mixture over the tomato halves so they are evenly coated.
Roast the tomatoes for 18–22 minutes until edges caramelize and centers become soft but still hold shape. Remove from oven and let cool 5 minutes. If any juices collect, reserve them to drizzle into the salad for extra flavor.
Cheese & Meat
Bring burrata to room temperature for 20–30 minutes before serving so it becomes soft and creamy inside. Gently tear each burrata ball into 2–3 pieces just before plating to preserve texture.
Loosely tear or fold prosciutto slices into bite-sized ribbons (about 1–2 inch pieces). Reserve until plating.
Finishes & Garnish
Assemble the salad: Toss the spring mix gently with a light drizzle (about 1 tablespoon) of extra-virgin olive oil and a pinch of kosher salt if needed. Spread the tossed greens on a large serving platter or divide among plates.
Scatter the toasted Italian bread cubes evenly over the greens. Arrange the roasted roma tomatoes (cut-side up) across the salad.
Place torn burrata pieces evenly across the salad and nestle the prosciutto ribbons between tomato clusters and cheese.
Drizzle 3 tablespoons of balsamic glaze artistically over the entire salad and finish with the reserved tomato juices (if any) for extra tang. Drizzle an additional 1 tablespoon extra-virgin olive oil over the burrata and prosciutto.
Sprinkle torn fresh basil leaves evenly and, if using, 1/4 teaspoon red pepper flakes for a touch of heat. Adjust seasoning with additional salt and pepper to taste.
Serve immediately so burrata remains creamy and bread stays crisp.