|1½ kg||cherry tomatoes|
|ciabatta bread for serving|
Pre-heat oven to 170°C/340°F. Wash and halve cherry tomatoes.
Transfer tomatoes to a bowl, add olive oil, and season with salt and pepper. Stir well to combine.
Spread tomatoes onto a parchment-lined baking sheet, making sure that most are skin-side down. Season with salt and pepper and bake in the oven at 170°C/340°F for approx. 30 – 35 min.
Pluck basil leaves from stems. Dice mozzarella and add to a large bowl. Wash arugula and pat dry with a paper towel or use a salad spinner.
Remove baked tomatoes from oven and let cool. Afterwards transfer tomatoes together with baking liquid to the bowl and carefully mix with the mozzarella. Season with salt and pepper to taste and stir well. Add olive oil and balsamic vinegar and stir to combine.
Add arugula and basil leaves to the bowl and stir to combine. Serve with a piece of fresh ciabatta bread or focaccia and enjoy!