Marinated Tomato and Burrata Salad
User Reviews
5
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Prep Time
15 mins
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Total Time
15 mins
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Servings
6 people
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Calories
443 kcal
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Cuisine
Mediterranean, Italian
Marinated Tomato and Burrata Salad
Description
This Marinated Tomato and Burrata Salad features a vinaigrette made by finely processing garlic, shallot, oregano, and parsley with red wine vinegar and Parmesan, then slowly incorporating extra virgin olive oil for a smooth dressing. The vinaigrette’s combination of garlic and dried herbs imparts a savory note that melds with the tangy vinegar and richness of Parmesan.
The salad consists of mixed cherry tomatoes and halved heirloom tomatoes, which are gently tossed with half the vinaigrette to start the marinating process. Allowing the tomatoes to sit for about 20 minutes at room temperature softens them and deepens their flavor before serving. Burrata cheese is torn into large bite-sized pieces and arranged on top, adding a creamy and mild dairy contrast to the bright, acidic tomatoes.
This salad works well as a light appetizer or a fresh side dish in a summer meal, showcasing the quality of ripe tomatoes. Pairing the vibrant tomatoes with burrata highlights the balance between fresh vegetable and rich dairy components.
Selecting the best tomatoes you can find, ideally from a farmer's market, will enhance the salad’s flavor. Storing leftover vinaigrette in an airtight container allows for future use over other salads.
Ingredients
For the Vinaigrette
- 2 teaspoons garlic Minced
- 2 teaspoons shallot Minced
- 2 teaspoons oregano dried
- 2 teaspoons parsley dried
- ½ teaspoons black pepper freshly cracked
- ½ teaspoons kosher salt
- ¼ cups red wine vinegar
- 2 Tablespoons Parmesan Cheese finely shredded
- 1 cup extra virgin olive oil
For the Salad
- 4 cups tomato halved (cherry tomatoes and larger tomatoes, heirloom
- 8 oz burrata cheese torn into large bite sized pieces
- salt kosher salt, to taste
- black pepper kosher salt, to taste
Instructions
For the Vinaigrette
- Combine all the ingredients in a food processor except the olive oil and whirl together for 1-2 minutes until everything is finely chopped. While the food processor is still running, stream in the olive oil until fully incorporated. Transfer the vinaigrette to a air tight container and set aside until ready to use.
For the salad
- In a large bowl, combine the cherry tomatoes and ½ of the vinaigrette and toss to combine. Save the remaining vinaigrette for future use. Taste and season with salt and pepper as needed. Let the mixture sit for 20 minutes and then serve at room temperature with burrata on top.
Notes
- Use the freshest tomatoes available, preferably from a farmer's market, for best flavor.
- Let the tomatoes marinate for about 20 minutes to enhance their softness and flavor absorption.
- Reserve half of the vinaigrette for future salad uses.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 443 kcal
% Daily Value*
| Calories | 443kcal | 22% |
| Carbohydrates | 5g | 2% |
| Protein | 8g | 16% |
| Fat | 46g | 71% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 26g | 130% |
| Cholesterol | 28mg | 9% |
| Sodium | 228mg | 10% |
| Potassium | 259mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1118IU | 22% |
| Vitamin C | 14mg | 16% |
| Calcium | 245mg | 25% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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