Bursty Tomato Burrata Salad
User Reviews
5
Bursty Tomato Burrata Salad
Description
Bursty Tomato Burrata Salad blends roasted tomatoes seasoned with olive oil, finely chopped eschalots, salt, and pepper, roasted just until softened without collapsing. A splash of sherry vinegar adds acidity and brightness. The tomatoes are spread on a plate and topped with burrata cheese that has a delicate mozzarella shell and creamy interior that spills out when cut.
This salad balances the brightness and slight sweetness of slow-roasted tomatoes with the luscious, mild creaminess of burrata. Dollops of basil pesto scattered on top add herbaceous depth, while finishing olive oil and flaky salt enhance each bite. Fresh basil leaves and crusty bread serve well alongside to mop up the flavorful juices.
Best served fresh at room temperature for maximum creaminess and vibrant taste, leftovers keep for a couple of days but separate components if transporting. Burrata brands vary; choose one with a soft, oozy interior for the best texture.
Ingredients
- 200g/ 6 oz x 1 burrata cheese Aus: Paesanella is my go-to, Note 1, fresh
- 1/4 cup basil pesto , preferably homemade, recommended but not essential (Note 2)
Roasted tomato:
- 500g/ 1 lb (4 cups) tomatoes cherry or grape
- 2 tbsp extra virgin olive oil
- 2 tbsp eschalot , finely chopped (US: shallot), ~1/2 small (Note 3 subs)
- 1/2 tsp kosher salt cooking salt
- 1/4 tsp black pepper
- 2 tsp sherry vinegar (or apple cider or red wine vinegar)
Serving:
- 1/2 tsp salt flakes (or half the quantity for cooking/kosher salt) (Note 4)
- 1 tbsp extra virgin olive oil , a good one is best, for finishing
- basil for sprinkling (Note 2, fresh, few leaves
- bread for mopping, warmed, crusty
Instructions
- De-chill - 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.
Roasted tomatoes:
- Preheat oven to 200°C/400°F (180°C fan).
- Roast 10 min - 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.
- Vinegar - Gently push the tomatoes to one end of the tray. Drizzle over vinegar. No need to mix.
Assembling:
- Tomatoes - Carefully transfer tomatoes to a plate, spreading them out in a single layer.
- Burrata - Gently (GENTLY!!) drain the water out of the tub and roll the burrata out into your hand. Place a burrata on top of tomatoes.
- Finish - 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 crusty bread on the side!
- Eating!
- 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. The juices are the best part.
Notes
- Burrata is a soft Italian cheese with a creamy center; opt for brands with an oozy interior like Paesanella for best texture and flavor.
- If fresh pesto is unavailable, the salad is still delicious without it; fresh basil or dried Italian herbs can be added instead.
- Eschalots (shallots) provide a mild onion flavor; substitutes include red onion, scallion whites, or finely minced garlic.
- Sea salt flakes are preferred for finishing; if not available, use half the amount of regular salt as flakes are less dense.
- Leftovers should be stored separate and served at room temperature to maintain texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 6 as a starter
Amount Per Serving
Calories 305 kcal
% Daily Value*
| Calories | 305cal | 15% |
| Carbohydrates | 7g | 2% |
| Protein | 11g | 22% |
| Fat | 29g | 45% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 37mg | 12% |
| Sodium | 596mg | 25% |
| Potassium | 292mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 1275IU | 26% |
| Vitamin C | 29mg | 32% |
| Calcium | 307mg | 31% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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