Few salads deliver the decadence and simplicity of the Burrata & Oven Roasted Tomato Salad. This flavor-packed dish showcases creamy burrata cheese, blistered cherry tomatoes bursting with juiciness, and a shower of fresh herbs, all collected over a bed of vibrant greens. The finish—an artful drizzle of olive oil and balsamic—makes every bite a celebration of summer. It’s a salad that feels indulgent yet bright, perfect as a showstopping appetizer, a lunch for two, or a centerpiece at your next dinner party.
Ingredients You’ll Need
The beauty of the Burrata & Oven Roasted Tomato Salad is in the way each ingredient brings something vital to the table: sweetness, tang, creaminess, crunch, and herbaceous lift. Gather these fresh components, and you’ll see how quality turns simple into spectacular.
- Cherry tomatoes (1 pint, halved): Choose the ripest, most colorful tomatoes you can find—they roast into sweet, jammy perfection.
- Olive oil (2 tablespoons): A good extra-virgin olive oil ties the salad together and adds a peppery richness.
- Balsamic vinegar (1 teaspoon): Just enough to sweeten and deepen the flavor of the roasted tomatoes.
- Sea salt (1/2 teaspoon): Enhances all the other flavors and draws out the tomatoes’ juices as they roast.
- Freshly ground black pepper (1/4 teaspoon): Adds just the right touch of warmth.
- Fresh burrata cheese (2 balls, 4 oz each): The creamy star—break it open just before serving for that irresistible, velvety center.
- Arugula or mixed baby greens (2 cups): The peppery greens provide a lively base that balances the richness of burrata.
- Fresh basil leaves, torn (1 tablespoon): Lends a fresh, aromatic pop that’s quintessentially Italian.
- Fresh parsley, chopped (1 tablespoon, optional): Sprinkle for added greenery and a touch of earthiness.
- Toasted pine nuts (1 tablespoon, optional): These bring a delightful crunch and nutty layer if you choose to include them.
- Additional olive oil and balsamic glaze: A drizzle before serving elevates the flavors and presentation.
How to Make Burrata & Oven Roasted Tomato Salad
Step 1: Roast the Cherry Tomatoes
Begin by preheating your oven to 400°F (200°C). Spread the halved cherry tomatoes on a baking sheet, then toss them with olive oil, balsamic vinegar, sea salt, and black pepper until they’re coated. Roasting in a hot oven caramelizes the tomatoes, coaxing out their natural sweetness and giving them a beautifully softened texture with slightly crisped edges. After about 20 to 25 minutes, they’ll be bursting with flavor and ready to star in your salad.
Step 2: Prepare the Greens
While the tomatoes roast, lay out your arugula or mixed baby greens on a large serving platter. The greens will serve as the fresh, peppery bed for all the other components—choose a wide, flat plate for a beautiful display.
Step 3: Arrange the Burrata
Carefully nestle the burrata balls right on top of the greens. If you want to impress, gently tear one open just before serving to show off that luscious creamy center. Burrata’s rich texture is what turns this salad into a true showstopper.
Step 4: Add the Oven Roasted Tomatoes
Once the tomatoes are slightly cooled but still warm, spoon them generously around (and over) the burrata. Their warmth gently softens the cheese even more, creating a dreamy contrast with the cool, crisp greens.
Step 5: Finish with Herbs and Nuts
Sprinkle the salad with torn fresh basil and, if you like, a little fresh parsley for color and earthiness. Add toasted pine nuts for a touch of crunch—while optional, they make a sumptuous addition.
Step 6: Drizzle and Serve
Right before serving, drizzle the entire platter with a swirl of extra olive oil and a zigzag of balsamic glaze. These finishing touches not only enhance flavor but also give your Burrata & Oven Roasted Tomato Salad stunning visual appeal. Serve immediately while the tomatoes are still just-warm for the ultimate experience.
How to Serve Burrata & Oven Roasted Tomato Salad
Garnishes
A final sprinkle of flaky sea salt or freshly cracked black pepper can bring every ingredient into sharper focus. Don’t be shy with the fresh basil—it adds such brightness and fragrance. For a playful twist, try a few shavings of lemon zest or a pinch of freshly chopped chives as well.
Side Dishes
This salad shines on its own, but it’s also a fantastic companion to crusty sourdough bread, thinly sliced prosciutto, or a simple bowl of marinated olives. For a heartier spread, serve alongside grilled chicken, seared salmon, or a platter of antipasti at your next gathering.
Creative Ways to Present
For an appetizer, serve individual portions in shallow bowls with a half-ball of burrata each. Hosting a brunch? Layer the salad in mason jars for a picnic-chic vibe. If you want to really wow your guests, turn the whole salad into bite-sized crostini—pile a spoonful of greens, a dollop of burrata, and a few roasted tomatoes on a toasted slice of baguette, then finish with the herbs and glaze.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the salad in an airtight container in the refrigerator. For best results, keep the roasted tomatoes, burrata, and greens separate so the salad doesn’t become soggy. Bring everything to room temperature before enjoying again.
Freezing
Freezing is not recommended for Burrata & Oven Roasted Tomato Salad, as the fresh greens will wilt and the creamy burrata loses its dreamy texture when thawed. The tomatoes can be frozen after roasting if you wish, but for peak flavor, freshness is best.
Reheating
If you want to warm up the roasted tomatoes for future salads, simply place them in a small skillet over low heat for a few minutes, or pop them in the microwave for a short burst. Always add freshly chilled burrata and greens afterwards so you retain each element’s signature texture.
FAQs
Can I use regular mozzarella instead of burrata?
Absolutely! While burrata’s ultra-creamy interior makes this salad extra special, fresh mozzarella is a great substitute. Simply slice it and layer as you would the burrata for a deliciously mild, milky twist.
What’s the best way to toast pine nuts?
Add them to a dry skillet over medium-low heat and stir frequently for 2 to 3 minutes, until golden and fragrant. Watch closely—they turn from perfect to burnt in an instant!
Can I prep the salad in advance for entertaining?
You can roast the tomatoes up to a day ahead and refrigerate. Assemble the rest just before serving to keep the greens crisp and the burrata wonderfully fresh.
Is balsamic glaze necessary, or can I use regular balsamic vinegar?
Balsamic glaze adds a lovely sweetness and thicker texture, but if you don’t have it on hand, a light drizzle of regular balsamic vinegar works well too. You could also simmer balsamic vinegar until it thickens for a quick homemade glaze.
What other toppings work well with Burrata & Oven Roasted Tomato Salad?
The possibilities are endless! Try grilled peaches for a touch of summer sweetness, paper-thin slices of prosciutto, or even a handful of crisped chickpeas for extra crunch and protein.
Final Thoughts
If you’re searching for a salad that turns a handful of simple ingredients into something truly memorable, you must try the Burrata & Oven Roasted Tomato Salad. It’s a beautiful way to celebrate fresh, seasonal flavors—and one taste just might inspire you to make it again and again. Happy cooking!
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Burrata & Oven Roasted Tomato Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2 servings
- Category: Salad
- Method: Roasting
- Cuisine: Italian
- Diet: Vegetarian
Description
This Burrata & Oven Roasted Tomato Salad is a delightful blend of flavors, featuring sweet roasted cherry tomatoes, creamy burrata cheese, fresh greens, and a drizzle of balsamic glaze. It’s a perfect summer salad that’s both light and satisfying.
Ingredients
Roasted Tomatoes:
- 1 pint cherry tomatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
Salad:
- 2 balls (4 oz each) fresh burrata cheese
- 2 cups arugula or mixed baby greens
- 1 tablespoon fresh basil leaves, torn
- 1 tablespoon fresh parsley, chopped (optional)
- 1 tablespoon toasted pine nuts (optional)
- Additional olive oil and balsamic glaze for drizzling
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Roast the tomatoes: Spread the halved cherry tomatoes on a baking sheet and toss with olive oil, balsamic vinegar, salt, and pepper. Roast for 20–25 minutes until soft and caramelized. Let cool slightly.
- Assemble the salad: Arrange arugula on a platter, place burrata on top, spoon roasted tomatoes around burrata. Sprinkle with basil, parsley, pine nuts if using. Drizzle with olive oil and balsamic glaze.
- Serve: Serve immediately while tomatoes are warm.
Notes
- For added flavor, try adding sliced prosciutto or grilled peaches.
- If burrata is unavailable, substitute with fresh mozzarella.
Nutrition
- Serving Size: 1 salad
- Calories: 380
- Sugar: 6g
- Sodium: 420mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 40mg
