Bursty Tomato Burrata Salad
Warm roasted cherry tomatoes, creamy burrata and pesto come together with olive oil and crusty bread for a fresh, shareable salad.
By Cookin' KitchenUpdated
- Total: 20 minutes
- Servings: 4 servings
Recipe
Bursty Tomato Burrata Salad
Warm roasted cherry tomatoes, creamy burrata and pesto come together with olive oil and crusty bread for a fresh, shareable salad.
Cookin' · https://cookin.club/recipes/bursty-tomato-burrata-salad
- Prep
- 10 minutes
- Cook
- 10 minutes
- Total
- 20 minutes
- Servings
- 4
Ingredients
For 4 servings
Roasted tomato
Serving
Equipment
- Oven
- Bowl
- Baking tray
- Serving plate
- Serving spoon
Instructions
Step 1: Take the burrata out of the fridge and leave it on the counter for 30 minutes to take the chill off. Keep it in the water in its tub.
Roasted tomatoes
Step 2: Preheat the oven to 200°C/400°F (180°C fan).
Step 3: Toss the cherry tomatoes with the olive oil, eschalot, salt and pepper, either in a bowl or on a tray. Spread them on a tray and roast for 10 minutes, until softened but not collapsing.
Step 4: Gently push the tomatoes to one end of the tray. Drizzle the vinegar over them; there is no need to mix.
Assembling
Step 5: Carefully transfer the tomatoes to a plate, spreading them out in a single layer.
Step 6: Gently drain the water from the tub and roll the burrata into your hand. Place it on top of the tomatoes.
Tip: Handle the burrata gently; its mozzarella shell is delicate.
Step 7: Drizzle the tablespoon of good extra virgin olive oil over the plate. Dollop pesto over the salad, then sprinkle with salt flakes and basil.
Step 8: Serve with crusty bread on the side.
Step 9: Eat while freshly made.
Step 10: Choose someone to cut into the burrata with a serving spoon and let the centre ooze out. Scoop up a bit of everything, pile it onto bread and eat. Mop up the juices on the plate.
Notes
For alternatives, use apple cider or red wine vinegar in place of sherry vinegar. Eschalot can be replaced with red onion, the white part of green onions or one large garlic clove, finely minced.
If leaving out the pesto, the recipe notes suggest adding finely sliced fresh basil to the roasted tomatoes. If fresh basil is unavailable, roast the tomatoes with 1/2 teaspoon of dried Italian herbs or oregano.
Leftovers keep for a couple of days, though the salad is best freshly made. For transporting, keep the components separate and serve the tomatoes at room temperature rather than cold.
Nutrition per serving
- Calories
- 305 kcal
- Fat
- 29 g
- Saturated fat
- 9 g
- Carbohydrates
- 7 g
- Sugar
- 4 g
- Fiber
- 1 g
- Protein
- 11 g
- Sodium
- 596 mg
- Cholesterol
- 37 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Warm roasted cherry tomatoes, creamy burrata and pesto make a bright, generous salad for sharing. Serve it with crusty bread to scoop up the tomato juices and creamy centre.
The tomatoes roast until soft but still holding their shape. Let the burrata lose its chill while it rests in its tub of water, then handle it gently when serving.
A few ingredients
Burrata and basil pesto add a creamy, herby finish; pesto is recommended but not essential.
Cherry or grape tomatoes roast with eschalot, olive oil, salt and pepper.
Sherry vinegar lifts the rich cheese and olive oil.
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