Roasted Tomato And Burrata Salad
This Roasted Tomato and Burrata Salad combines the sweetness of oven-roasted tomatoes with the creamy richness of burrata cheese, all dressed with fresh basil and a drizzle of balsamic glaze, making for an elegant yet simple dish perfect for summer or any special occasion.
Equipment
- 1 baking sheet
- 1 parchment paper optional
- 1 oven
- 1 mixing bowl
- 1 serving platter
- 1 cutting board
Ingredients
- 2 pints cherry tomatoes About 4 cups.
- 2 tablespoons olive oil
- to taste salt
- to taste pepper
- 8 ounces burrata cheese
- 1 cup fresh basil leaves
- 2 tablespoons balsamic glaze
- 1 teaspoon red pepper flakes Optional for a spicy kick.
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper if desired for easier cleanup.
- Wash the cherry tomatoes and pat them dry. Place them in a mixing bowl and drizzle with olive oil. Season with salt and pepper, tossing to coat evenly.
- Spread the tomatoes in a single layer on the prepared baking sheet. Roast in the preheated oven for about 20-25 minutes, or until the tomatoes are blistered and caramelized.
- While the tomatoes are roasting, prepare the salad. Tear the burrata cheese into pieces and set aside on a serving platter.
- Once the tomatoes are done, remove them from the oven and let them cool slightly. Scatter the roasted tomatoes over the burrata on the platter.
- Top the salad with fresh basil leaves. Drizzle balsamic glaze over the top and sprinkle with red pepper flakes if using.
- Serve the salad immediately, allowing guests to scoop the burrata with the roasted tomatoes.
Notes
Feel free to substitute heirloom tomatoes if in season for different flavors and colors.
Serve this salad as an appetizer or as a light lunch option.
To enhance the flavor, let the roasted tomatoes rest in the olive oil for a few minutes before assembly.