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Side angle of easy tomato burrito salad in white bowl with sourdough piece on the side.
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Burrata Tomato Salad (Simple Summer Appetizer Recipe)

This burrata tomato salad pairs roasted cherry tomatoes with creamy burrata, fresh basil, and balsamic. Naturally gluten free, ready in 30 minutes.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: Italian
Servings: 4 servings
Calories: 169kcal
Author: Bailey Campbell

Ingredients

  • 1 pint cherry tomatoes
  • 2 tbsp olive oil
  • Salt + black pepper to taste
  • ½ tsp garlic powder
  • 1 ball burrata
  • 1 garlic clove halved
  • 1-2 tbsp fresh basil chopped or torn
  • 2 tbsp balsamic glaze optional
  • Serve with toasted sourdough optional

Instructions

  • Preheat your oven to 400 degrees F.
  • Wash the cherry tomatoes. Place them on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt, pepper and garlic powder.
  • Roast in the preheated oven for about 20-25 minutes, or until the tomatoes are soft and slightly caramelized. Remove from the oven and let them cool slightly.
  • While the tomatoes are roasting, toast the sourdough slices if using. You can do this in a toaster, or for an extra touch, grill them on a grill pan. Once toasted, rub each slice with the halved garlic clove for added flavor.
  • Arrange the roasted cherry tomatoes on a serving platter. Place the burrata ball in the centre of the tomatoes. Sprinkle chopped fresh basil leaves over the top.
  • Drizzle generously with extra virgin olive oil and, if you like, a bit of balsamic glaze for a touch of sweetness. Season with a pinch of salt and a good grind of black pepper.
  • Serve the roasted cherry tomato burrata salad immediately, with the toasted sourdough slices on the side.

Notes

Burrata Tip - Bring the burrata to room temperature (about 30 minutes) before serving. Cold burrata is firmer and less creamy.
Storage - This salad is best served fresh. Store the burrata separately from the tomatoes and basil. The tomatoes will keep for about 2 days, and the burrata about 2 to 3 days.
Variations - Diced red onion, arugula, and pesto are all delicious additions to this salad.

Nutrition

Serving: 1serving | Calories: 169kcal | Carbohydrates: 9g | Protein: 6g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 20mg | Sodium: 14mg | Potassium: 267mg | Fiber: 1g | Sugar: 4g | Vitamin A: 803IU | Vitamin C: 27mg | Calcium: 166mg | Iron: 1mg