Name: Bursty Tomato Burrata Salad Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 500 g/1 lb (4 cups cherry or grape tomatoes); 2 tbsp extra virgin olive oil; 1/4 tsp black pepper; 1/2 tsp cooking/kosher salt; 2 tbsp eschalot (finely chopped (US: shallot), approximately 1/2 small (Note 3 subs)); 2 tsp sherry vinegar (or substitute apple cider or red wine vinegar); 200 g/6 oz x 1 fresh burrata cheese (Aus: Paesanella is a great option, see Note 1); 1/4 cup basil pesto (preferably homemade (optional but recommended, Note 2))

JUMP TO RECIPE

This vibrant salad celebrates the best of fresh and roasted ingredients, combining juicy, caramelized tomatoes with the creamy decadence of burrata cheese. Topped with a drizzle of aromatic basil pesto, this dish strikes a perfect balance between simplicity and sophistication, making it a delightful addition to any meal. Paired with crusty bread, it’s an irresistible appetizer or side dish that brings out the beauty of fresh, quality ingredients.

Remember it later

Like this recipe? Pin it to your favorite board NOW!

Ingredients Overview

Each ingredient in this recipe serves a vital purpose in delivering a harmonious flavor profile and an eye-catching presentation.

Fresh burrata cheese is the heart of this salad, offering a luscious, creamy texture that contrasts beautifully with the roasted tomatoes. Opt for high-quality burrata to elevate the dish, ensuring its flavor remains delicate yet impactful.

Roasting cherry tomatoes transforms their natural sweetness into a deeper, caramelized richness. The light seasoning of olive oil, finely chopped eschalots, salt, and pepper enhances their inherent flavor, while a drizzle of sherry vinegar adds a subtle tang. If sherry vinegar is unavailable, apple cider or red wine vinegar are excellent substitutes that complement the tomatoes just as well.

Finally, the pesto—preferably homemade—adds an herbaceous depth, tying all the elements together. If you’re short on time, store-bought pesto works, but a fresh batch of basil pesto brings unmatched vibrancy to the dish.

Step-by-Step Instructions

Bringing the burrata to room temperature ensures that its texture softens, allowing the creamy center to ooze effortlessly when served. Keep the burrata in its tub of water until it’s time to plate, as this preserves its freshness and prevents it from drying out. Handling burrata requires care to maintain its delicate exterior, so drain and transfer it gently.

The cherry tomatoes are the stars of this dish. Begin by tossing them with extra virgin olive oil, finely chopped eschalots, and a sprinkling of salt and pepper. Spread them out on a baking tray for even roasting, ensuring each tomato softens and gains a slightly wrinkled exterior without bursting. This method intensifies their natural sweetness while maintaining their structural integrity. To finish, drizzle sherry vinegar onto the warm tomatoes, allowing the acidity to seep in and enhance their flavor without mixing or overpowering the dish.

For assembly, carefully transfer the roasted tomatoes to a plate, spreading them in a single layer to create an appealing bed for the burrata. Gently place the drained burrata on top, taking care not to break its delicate skin. Complete the dish by drizzling extra virgin olive oil across the plate and dolloping pesto generously. A sprinkle of flaky sea salt and fresh basil leaves adds the final touch, ensuring every bite is packed with flavor and texture.

Recipe Tips

Ingredient Substitutions:
If sherry vinegar isn’t available, red wine vinegar or apple cider vinegar works well as alternatives.

Pesto Alternatives:
For a unique twist, swap basil pesto with sundried tomato pesto or arugula pesto. Each brings a distinctive flavor to the dish.

Make Ahead:
Roast the tomatoes in advance and store them in the fridge. Reheat gently before assembling the salad to maintain their caramelized flavor.

Serving Suggestions:
Pair the salad with crusty bread or crostini for added texture and to soak up the flavorful juices.

What to Serve With This Recipe

This salad pairs beautifully with rustic bread, such as sourdough or focaccia, perfect for scooping up the creamy burrata and flavorful tomato juices. For a balanced meal, serve alongside grilled vegetables or roasted chicken. A simple green salad with a light vinaigrette also complements this dish without overshadowing its bold flavors.

When it comes to beverages, crisp white wine like Sauvignon Blanc or sparkling water infused with citrus enhances the dish’s freshness. For a heartier pairing, consider a light red wine such as Pinot Noir, which won’t overpower the delicate flavors.

Storage and Reheating Instructions

If you have leftovers, store the roasted tomatoes and burrata separately in airtight containers in the refrigerator. To reheat the tomatoes, place them in a preheated oven at 180°C/350°F for a few minutes, ensuring they regain their warmth and slight caramelization without overcooking.

The pesto can be stored in a small container with a thin layer of olive oil on top to keep it fresh and prevent discoloration. Burrata is best consumed fresh, as it loses its texture and flavor after sitting for too long.

Frequently Asked Questions

Can I use other types of cheese instead of burrata?
Yes, fresh mozzarella is a good alternative, though it lacks the creamy center of burrata. For a different twist, try creamy goat cheese.

What are good substitutes for cherry tomatoes?
Grape tomatoes or any small, sweet variety of tomatoes work well. Larger tomatoes can be cut into wedges and roasted similarly.

Can I use store-bought pesto, or is homemade necessary?
Store-bought pesto is fine for convenience, but homemade pesto elevates the dish with its fresh, vibrant flavor.

How do I prevent the tomatoes from becoming too mushy during roasting?
Ensure the tomatoes are spread out evenly on the tray and roasted at a high temperature to soften without collapsing.

Can this salad be served cold, or is it better warm?
While the salad can be served cold, it’s best enjoyed with warm roasted tomatoes that complement the creamy burrata.

Bursty Tomato Burrata Salad is a perfect fusion of textures and flavors, showcasing creamy burrata, sweet roasted tomatoes, and fragrant pesto. Whether served as an appetizer or a side dish, this recipe is simple yet sophisticated, making it ideal for gatherings or an elegant dinner at home. Pair it with your favorite bread and enjoy every last bite of this fresh and flavorful creation.

Ingredients

500g/1 lb (4 cups) cherry or grape tomatoes
2 tbsp extra virgin olive oil
1/4 tsp black pepper
1/2 tsp cooking/kosher salt
2 tbsp eschalot, finely chopped (US: shallot), approximately 1/2 small (Note 3 subs)
2 tsp sherry vinegar (or substitute apple cider or red wine vinegar)
200g/6 oz x 1 fresh burrata cheese (Aus: Paesanella is a great option, see Note 1)
1/4 cup basil pesto, preferably homemade (optional but recommended, Note 2)

Instructions

De-chill the Burrata

Remove the burrata from the fridge and allow it to sit at room temperature for 30 minutes. Leave it submerged in the tub of water to maintain its freshness.

Prepare the Roasted Tomatoes

Preheat Oven: Heat your oven to 200°C/400°F (180°C fan-forced).

Season and Roast: Toss the cherry tomatoes in a bowl with olive oil, finely chopped eschalots, salt, and pepper. Spread them out on a baking tray and roast for 10 minutes. The tomatoes should soften but remain intact, not completely collapsed.

Add Vinegar: Push the roasted tomatoes gently to one side of the tray, then drizzle sherry vinegar over them. There’s no need to stir; let the vinegar seep into the tomatoes naturally.

Assemble the Salad

Arrange the Tomatoes: Using care, transfer the roasted tomatoes to a serving plate, spreading them out evenly in a single layer.

Handle the Burrata: Drain the water from the burrata tub carefully. Gently lift the burrata from the tub and place it atop the roasted tomatoes.

Finishing Touches: Drizzle a tablespoon of high-quality extra virgin olive oil over the entire dish. Dollop spoonfuls of pesto randomly around the plate. Sprinkle with salt flakes and garnish with fresh basil leaves.