This Roasted Tomato Burrata Salad features juicy roasted cherry tomatoes infused with olive oil, garlic and oregano and lots of creamy Burrata cheese, topped fresh basil!Ready in 25 minutes, it's the perfect appetizer for long summer days!
1 8-oz package(1 226-g)Burrata(room temperature, remove from the refrigerator 30 minutes before serving)
Fresh basil leaves(to taste)
Balsamic vinegar(optional, traditional or condiment grade, to taste)
Instructions
Preheat the oven to 400F (200C).
Roast the tomatoes. In a large bowl, toss the tomatoes with the olive oil, garlic, oregano, salt and pepper. Place into a large baking dish or onto a non-stick baking sheet. Bake for 20-25 minutes or until the cherry tomatoes have burst.
Assemble. On a clean plate, add the roasted cherry tomatoes and Burrata. Drizzle the Burrata with olive oil and season with freshly cracked pepper. Top with a few basil leaves and balsamic vinegar (if desired). Serve with bruschetta, sourdough bread, crostini or baguette.
Notes
More Serving Ideas: prosciutto, salami, olives (green, black or Kalamata olives), pistachios, fruit served in a separate plate (peaches, blackberries, strawberries, figs, or grapes).Storing Instructions: This salad is best eaten as it's made but you can store leftovers in the refrigerator. Store the cherry tomatoes separately for best results. Store the cherry tomatoes for up to 3-4 days and reheat and burrata for a day.Nutrition facts are calculated on 4 servings as an appetizer but this dish can also be enjoyed in larger servings (2 people) as a side.