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Bursty Tomato Burrata Salad

Bursty Tomato Burrata Salad

A delightful Bursty Tomato Burrata Salad featuring fresh burrata cheese and roasted cherry tomatoes, perfect for a light meal.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Salad
Cuisine Italian
Servings 4 servings
Calories 305 kcal

Equipment

  • oven
  • baking tray
  • mixing bowl
  • serving plate

Ingredients
  

Cheese

  • 200 g fresh burrata cheese Note 1

Pesto

  • ¼ cup basil pesto preferably homemade, recommended but not essential (Note 2)

Roasted Tomato

  • 500 g cherry or grape tomatoes
  • 2 tablespoon extra virgin olive oil
  • 2 tablespoon eschalot finely chopped (US: shallot), ~½ small (Note 3 subs)
  • ½ teaspoon cooking/kosher salt
  • ¼ teaspoon black pepper
  • 2 teaspoon sherry vinegar or apple cider or red wine vinegar

Serving

  • ½ teaspoon salt flakes or half the quantity for cooking/kosher salt (Note 4)
  • 1 tablespoon extra virgin olive oil a good one is best, for finishing
  • Few fresh basil leaves for sprinkling (Note 2)

Instructions
 

Preparation

  • De-chill – Take the burrata out of the fridge and leave on the counter for 30 minutes, to take the fridge-chill out of it. Keep it in the water in the tub.

Roasted Tomatoes

  • Preheat oven to 200°C/400°F (180°C fan).
  • Roast 10 min – Toss the cherry tomatoes with the olive oil, eschalot, salt and pepper (in a bowl, or on a tray). Spread on a tray. Roast 10 minutes until softened but not collapsing.
  • Vinegar – Gently push the tomatoes to one end of the tray. Drizzle over vinegar. No need to mix.

Assembling

  • Tomatoes – Carefully transfer tomatoes to a plate, spreading them out in a single layer.
  • Burrata – Gently (GENTLY!!) drain the water out of the tub and roll the burrata out into your hand. Place a burrata on top of tomatoes.
  • Finish – Drizzle the 1 tablespoon of good extra virgin olive oil all over the plate. Dollop pesto randomly all over. Sprinkle with salt flakes and basil.
  • Serve with crusty bread on the side!
  • Eating! Nominate a person to do the cutting honours. Break into the burrata with a serving spoon. Let the centre ooze out. Make sure you scoop up a bit of everything, pile onto bread and eat! Don't forget to mop the plate clean. The juices are the best part.

Notes

Burrata has a creamy mouthfeel and is best when paired with roasted tomatoes and good olive oil. Pesto adds extra flavor and can be substituted with finely sliced basil or dried herbs if needed.

Nutrition

Serving: 1saladCalories: 305kcalCarbohydrates: 7gProtein: 11gFat: 29gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 37mgSodium: 596mgPotassium: 292mgFiber: 1gSugar: 4gVitamin A: 1275IUVitamin C: 29mgCalcium: 307mgIron: 1mg
Keyword burrata, bursty tomato burrata salad, fresh basil, pesto, roasted tomatoes, salad
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