Tomato Burrata Salad in 3 Easy Moves to Impress
This vibrant Tomato Burrata Salad comes together in 3 easy steps, bursting with juicy roasted tomatoes, creamy burrata, and a swirl of fresh pesto. It's the ultimate summer appetizer or side dish that will wow your guests with minimal effort.
Ingredients
For the Salad
- 1 burrata cheese 200g, chilled then rested at room temperature
- 1/4 cup basil pesto preferably homemade
For the Roasted Tomatoes
- 500 g cherry tomatoes or grape tomatoes, halved
- 2 tbsp extra virgin olive oil
- 2 tbsp finely chopped eschalots or shallots
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2 tsp sherry vinegar or red wine vinegar
For Serving
- 1 tbsp extra virgin olive oil
- 1/2 tsp sea salt flakes
- fresh basil leaves for garnish
- crusty bread warmed, for serving
Instructions
- Remove the burrata from the fridge and let it rest in its water at room temperature for 30 minutes.
- Preheat your oven to 200°C or 400°F.
- Toss cherry tomatoes with olive oil, chopped eschalots, salt, and pepper. Spread on a baking tray and roast for 10 minutes until slightly softened.
- Gently push tomatoes to one side of the tray and drizzle sherry vinegar over them. Do not stir.
- Transfer roasted tomatoes to a serving plate, creating a base. Carefully place the burrata in the center.
- Drizzle with more olive oil, spoon pesto around, and sprinkle with salt flakes and torn basil leaves.
- Serve immediately with warm crusty bread. Break open the burrata and enjoy with every bite.
Notes
To prep ahead, roast tomatoes and store them separately. Assemble just before serving. Burrata is best served at room temperature.