Bursty Tomato Burrata Salad Recipe
Bursting with juicy roasted tomatoes and creamy burrata, this salad is a harmonious blend of flavors and textures that’s perfect for any occasion. Finished with fresh pesto and served with crusty bread, it’s simplicity at its finest.
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Servings: 4
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)
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.