Burst tomatoes are so quick and easy to make in the air fryer. Adding burrata cheese and arugula turns this into a delicious summer salad.
Ingredients
- 1 pint heirloom cherry tomatoes, halved
- 4 large whole garlic cloves, slightly smashed
- 1 teaspoon olive oil
- 1/4 teaspoon salt
- 3 cups baby arugula
- 1 small whole Burrata cheese, 4 ounces
- 1 tablespoon balsamic glaze, I use Dellalo
- 1/4 cup torn basil
- 2 ounces sliced rustic loaf, sliced
Directions
- Place tomatoes, garlic, 1 teaspoon extra virgin oil, and 1/4 teaspoon each of the salt and pepper in a bowl and toss, transfer to the air fryer basket. Cook 400F 10 minutes, shaking.
- tomatoes and garlic
- Place arugula on a platter. Drain burrata and add to the arugula. Top with roasted tomatoes and drizzle any juices that accumulated. Top with balsamic glaze, basil, salt and pepper. Serve with bread.
