Go Back
–+ servings
Bursty Tomato Burrata Salad

Bursty Tomato Burrata Salad

A vibrant Bursty Tomato Burrata Salad featuring fresh burrata, roasted cherry tomatoes, and basil pesto, perfect for a light meal or appetizer.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
De-chill Time 30 minutes
Total Time 1 hour 10 minutes
Course Salad
Cuisine Italian
Servings 4 servings
Calories 305 kcal

Equipment

  • oven
  • baking tray
  • mixing bowl

Ingredients
  

Burrata and Pesto

  • 200 g fresh burrata cheese Aus: Paesanella is my go-to
  • ¼ cup basil pesto preferably homemade, recommended but not essential

Roasted Tomato

  • 500 g cherry or grape tomatoes
  • 2 tablespoon extra virgin olive oil
  • 2 tablespoon eschalot finely chopped (US: shallot), ~½ small
  • 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
  • 1 tablespoon extra virgin olive oil a good one is best, for finishing
  • Few fresh basil leaves for sprinkling
  • warmed crusty bread for mopping

Instructions
 

Preparation

  • 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.

Roasting Tomatoes

  • Preheat oven to 200°C/400°F (180°C fan).
  • 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.
  • Gently push the tomatoes to one end of the tray. Drizzle over vinegar. No need to mix.

Assembling

  • Carefully transfer tomatoes to a plate, spreading them out in a single layer.
  • Gently drain the water out of the tub and roll the burrata out into your hand. Place a burrata on top of tomatoes.
  • 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 warmed crusty bread on the side!
  • 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.

Notes

Burrata is a wobbly ball of Italian cheese with a thin mozzarella shell and a creamy centre that oozes out when you cut into it. Not to be confused with fresh mozzarella. Good burrata has an oozy centre.

Nutrition

Serving: 1servingCalories: 305kcalCarbohydrates: 7gProtein: 11gFat: 29gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 37mgSodium: 596mgPotassium: 292mgFiber: 1gSugar: 4gVitamin A: 1275IUVitamin C: 29mgCalcium: 307mgIron: 1mg
Keyword Appetizer, burrata, fresh basil, pesto, roasted tomatoes, Tomato Salad
Tried this recipe?Let us know how it was!