Slow Roasted Tomato and Burrata Salad
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Unrated
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Servings
4
-
Calories
236 kcal
-
Cuisine
American, International, Vegetarian, gluten-free
Slow Roasted Tomato and Burrata Salad
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Slowly roast summer tomatoes and serve with creamy burrata for a refreshing and simple salad
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Ingredients
- 12 plum tomatoes
- 1 tbsp avocado oil
- 1 tsp oregano dried
- 1 tsp salt
- 1/2 tsp black pepper
- 8 oz burrata cheese
- basil flakey sea salt and extra virgin olive oil for garnish, fresh
Instructions
- Preheat oven to 225F and line a baking sheet with parchment paper. Rinse plum tomatoes and slice in half longways. Place on baking sheet cut side up and drizzle with olive oil. Season tomatoes with salt, pepper, and oregano.
- Place the baking sheet in the oven and bake at 225F for 2 and a half hours. Remove tomatoes from the oven and allow to cool. Then, transfer to a serving plate.
- Tear the burrata open with your hands at place over the tomatoes. Garnish with extra virgin olive oil, flakey sea salt, and fresh basil.
Nutrition Information
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Serving
4g
Calories
236kcal
(12%)
Carbohydrates
9g
(3%)
Protein
14g
(28%)
Fat
17g
(26%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
6g
(30%)
Cholesterol
45mg
(15%)
Sodium
946mg
(39%)
Potassium
494mg
(11%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
1943IU
(39%)
Vitamin C
25mg
(28%)
Calcium
314mg
(31%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 236 kcal
% Daily Value*
| Serving | 4g | |
| Calories | 236kcal | 12% |
| Carbohydrates | 9g | 3% |
| Protein | 14g | 28% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 45mg | 15% |
| Sodium | 946mg | 39% |
| Potassium | 494mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1943IU | 39% |
| Vitamin C | 25mg | 28% |
| Calcium | 314mg | 31% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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