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Bursty Tomato Burrata Salad Recipe

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4.8 from 147 reviews

Bursty Tomato Burrata Salad is a luscious and rustic Italian-inspired appetizer or light meal featuring juicy roasted cherry tomatoes, creamy burrata cheese, dollops of fresh basil pesto, a swish of extra virgin olive oil, and crusty bread for mopping up the delicious juices. This simple yet elegant dish highlights the creamy texture of burrata paired perfectly with the burst of flavorful roasted tomatoes and aromatic pesto, ideal for a refreshing and satisfying starter or light meal.

Ingredients

Burrata and Pesto

  • 200g (6 oz) fresh burrata cheese (preferably Paesanella)
  • 1/4 cup basil pesto, preferably homemade (optional but recommended)

Roasted Tomatoes

  • 500g (1 lb / 4 cups) cherry or grape tomatoes
  • 2 tbsp extra virgin olive oil
  • 2 tbsp eschalot (shallot), finely chopped (~1/2 small)
  • 1/2 tsp cooking/kosher salt
  • 1/4 tsp black pepper
  • 2 tsp sherry vinegar (or apple cider or red wine vinegar)

For Serving

  • 1/2 tsp salt flakes (or 1/4 tsp cooking/kosher salt as substitute)
  • 1 tbsp extra virgin olive oil (good quality, for finishing)
  • Few fresh basil leaves, for sprinkling
  • Warmed crusty bread, for mopping

Instructions

  1. De-chill burrata: Remove the burrata cheese from the fridge and leave it on the counter for 30 minutes to take the chill off. Keep it submerged in its water in the tub.
  2. Preheat oven: Set the oven to 200°C (400°F) or 180°C fan assisted.
  3. Prepare and roast tomatoes: In a bowl or on a tray, toss the cherry tomatoes with 2 tablespoons of olive oil, chopped eschalot, 1/2 teaspoon cooking/kosher salt, and 1/4 teaspoon black pepper. Spread them out evenly on a baking tray. Roast for 10 minutes until the tomatoes are softened but not collapsing.
  4. Add vinegar: After roasting, gently push the tomatoes to one side of the tray and drizzle 2 teaspoons of sherry vinegar over them. Do not mix; just let the flavor infuse.
  5. Assemble tomatoes: Carefully transfer the roasted tomatoes to a serving plate, spreading them in a single layer for presentation.
  6. Place burrata: Gently drain the water from the burrata tub and carefully roll the burrata out of the water using your hand. Place the burrata ball on top of the roasted tomatoes.
  7. Finish salad: Drizzle 1 tablespoon of good quality extra virgin olive oil over the entire plate. Dollop spoonfuls of basil pesto randomly over the burrata and tomatoes. Sprinkle salt flakes evenly and scatter fresh basil leaves on top.
  8. Serve with bread: Serve immediately with warmed crusty bread on the side for mopping up the delicious juices.
  9. Enjoy: Nominate someone to cut the burrata open with a serving spoon so the creamy center oozes out. Scoop up a bit of tomatoes, cheese, pesto, and basil on bread and indulge. Don’t forget to mop the plate clean; the flavorful tomato juices are the best part!

Notes

  • Burrata: This Italian cheese consists of a thin mozzarella shell with a creamy, oozy center. It has a mild flavor, similar to mozzarella but with a creamier mouthfeel. Look for a good-quality burrata with an oozy interior for the best experience. It’s sold in tubs submerged in water in most grocery fridge sections.
  • Pesto: Homemade basil pesto is recommended to enhance the dish but is optional. Without pesto, sprinkle finely sliced fresh basil on the roasted tomatoes or roast them with 1/2 teaspoon dried Italian herbs for flavor.
  • Eschalots: These are milder baby onions known as shallots in the US. If you cannot find them, substitute with red onion, the white part of green onions, or finely minced garlic.
  • Salt flakes: Use flaky sea salt for finishing as it spreads lightly and delicately. If you don’t have salt flakes, use half the quantity of regular salt grains.
  • Storage: This dish is best eaten fresh. Leftovers will keep for a couple of days if components are stored separately and tomatoes served at room temperature. See pesto storage tips to prevent browning.

Find it online: https://mymonthlyrecipes.com/bursty-tomato-burrata-salad-recipe/