Description
Bursty Tomato Burrata Salad is a simple and luscious Italian-inspired dish featuring creamy burrata cheese paired with juicy roasted cherry tomatoes, a drizzle of basil pesto, olive oil, and sherry vinegar. Served with crusty bread for mopping, it's a gorgeous appetizer or light meal that balances freshness and richness beautifully.
Ingredients
Units
Scale
Cheese
- 200 g fresh burrata cheese
Salad
- 500 g cherry or grape tomatoes (about 4 cups)
- 2 tbsp extra virgin olive oil
- 2 tbsp eschalot, finely chopped (about 1/2 small shallot)
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2 tsp sherry vinegar
Finishing
- 1/4 cup basil pesto, preferably homemade
- 1/2 tsp salt flakes (or half the quantity if using kosher salt)
- 1 tbsp extra virgin olive oil (for finishing)
- Few fresh basil leaves (for sprinkling)
- Warmed crusty bread (for mopping)
Instructions
- De-chill the burrata: Remove the burrata from the refrigerator and leave it in its water-filled tub on the counter for 30 minutes to bring it to room temperature, enhancing its creamy texture.
- Prepare the tomatoes: Preheat the oven to 400 degrees Fahrenheit. Toss the cherry tomatoes with 2 tablespoons of extra virgin olive oil, finely chopped eschalot, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper, ensuring they are well coated.
- Roast the tomatoes: Spread the seasoned tomatoes on a baking sheet and roast in the oven for 10 minutes until they are bursting and juicy but still hold their shape.
- Assemble the salad: Place the burrata cheese in the center of a serving plate. Spoon the warm roasted tomatoes around and over the burrata, allowing some juices to mingle with the cheese.
- Dress the salad: Drizzle the salad with 2 teaspoons sherry vinegar, 1/2 teaspoon salt flakes, and 1 tablespoon of good-quality extra virgin olive oil. Add dollops of basil pesto over the burrata and tomatoes.
- Garnish and serve: Sprinkle fresh basil leaves on top for fragrance and color. Serve immediately with warmed crusty bread for dipping and mopping up the delicious juices.
Notes
- Using a high-quality burrata cheese like Paesanella enhances the creaminess and flavor.
- While homemade basil pesto is recommended for best flavor, store-bought pesto also works well in a pinch.
- If eschalots or shallots are unavailable, finely chopped mild onion or scallions can be substituted.
- Salt flakes add a nice texture finish, but you can use regular kosher salt at half the quantity.
- Allowing the burrata to come to room temperature is key for the best creamy texture.
- Always serve with crusty bread to soak up the flavorful juices.
Nutrition
- Serving Size: 1 serving
- Calories: 305 kcal
- Sugar: 4 g
- Sodium: 596 mg
- Fat: 29 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 11 g
- Cholesterol: 37 mg
