If you’re looking for a dish that captures the essence of summer in every bite, this Ultimate Tomato Burrata Salad is it. Bursting with juicy tomatoes, creamy burrata, and fresh basil, it’s a simple yet sophisticated salad that shines with every forkful. Perfect for a light lunch or a vibrant appetizer, this recipe will have you savoring each ingredient’s natural flavor, leaving you refreshed and satisfied.
Steps
- Preheat your oven to 200°C/400°F (180°C fan). Mix cherry tomatoes with olive oil, finely chopped eschalots, salt, and pepper, then spread them on a baking tray.
- Roast the tomatoes for about 10 minutes until they soften and become slightly wrinkly but retain their shape. Push the tomatoes to one side of the tray and drizzle with vinegar.
- Carefully transfer the roasted tomatoes to a serving plate, laying them out in a single layer.
- Gently drain the burrata from its liquid, then roll it into your hand and place it on top of the tomatoes on the serving plate.
- Randomly dollop pesto over the tomatoes and burrata, drizzle with extra virgin olive oil, and sprinkle with fresh basil leaves.
- Serve the dish immediately with crusty bread on the side. Nominate someone to break into the burrata so the creamy center mingles with the tomatoes and pesto.
Ingredients
- 200g (6 oz) fresh burrata cheese
- 1/4 cup basil pesto (optional but recommended)
- 500g (1 lb) cherry or grape tomatoes, roughly 4 cups
- 2 tablespoons extra virgin olive oil
- 2 tablespoons finely chopped eschalot (shallot in the US), about 1/2 small
- 1/2 teaspoon cooking/kosher salt
- 1/4 teaspoon black pepper
- 2 teaspoons sherry vinegar (or substitute with apple cider or red wine vinegar)
- 1/2 teaspoon salt flakes (or half the quantity of cooking/kosher salt)
- 1 tablespoon high-quality extra virgin olive oil, for finishing
- A few fresh basil leaves, for garnishing
- Warmed crusty bread for serving
Nutritional Values
Calories: 1220cal | Carbohydrates: 28g | Protein: 44g | Fat: 116g | Saturated Fat: 36g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 32g | Cholesterol: 148mg | Sodium: 2384mg | Potassium: 1168mg | Fiber: 4g | Sugar: 16g | Vitamin A: 5100IU | Vitamin C: 116mg | Calcium: 1228mg | Iron: 4mg
FAQ
- What is burrata and how is it different from mozzarella?
- Burrata is a fresh Italian cheese made from cow’s milk, with a mozzarella shell and a creamy center that oozes when cut. Unlike mozzarella, which is solid throughout, burrata has a molten interior that gives it a rich, creamy texture and mild flavor.
- How should burrata be served?
- Burrata is best served as is, without cooking. It is recommended to pair it with flavorful ingredients like roasted tomatoes, pesto, or a sprinkle of salt to enhance its mild taste. It can be placed on salads, pastas, or simply served with a drizzle of olive oil and some crusty bread.
- What are the key ingredients for making Bursty Tomato Burrata Salad?
- The main ingredients include burrata cheese, cherry or grape tomatoes, eschalots (or shallots), olive oil, sherry vinegar, and optional pesto. The dish is finished with extra virgin olive oil, fresh basil leaves, and served with warmed crusty bread.
- Can I make the salad without pesto, and what can I use as an alternative?
- Yes, the salad can still be delicious without pesto. If you don’t have pesto, consider using finely sliced fresh basil or roasting the tomatoes with dried herbs like Italian seasoning or oregano to add flavor.
- How can I ensure I choose a good quality burrata?
- A high-quality burrata will have a creamy center that oozes out when cut and provides a luscious mouthfeel. It’s important to select a reputable brand, such as Paesanella, or purchase from an artisan cheese deli to ensure the best quality. Avoid cheaper options that might not have the desired oozy texture.
Tips
- Choose High-Quality Burrata: Not all burrata is created equal. Opt for a brand known for its creamy, oozing center to ensure the best texture and flavor in your salad. If the burrata doesn’t have a creamy center, it might be better to use another cheese like ricotta.
- Roast Tomatoes to Perfection: Aim for tomatoes that are softened and slightly wrinkly, but still holding their shape. This ensures that they are juicy and flavorful without turning into mush.
- Handle Burrata with Care: Burrata is delicate, so gently drain the water and carefully roll it onto your hand to avoid breaking the mozzarella shell. This preserves the creamy center until you’re ready to serve.
- Experiment with Pesto Alternatives: If pesto is unavailable, consider substituting with finely sliced basil or a blend of dried herbs like oregano or an Italian mix to enhance the flavor of your salad.
Equipment
- Baking Tray – To roast the cherry tomatoes in the oven.
- Fine Mesh Strainer – To gently drain the liquid from the burrata tub.
- Chef’s Knife – For finely chopping the eschalots (shallots).
- Cutting Board – For preparing the ingredients like eschalots.
- Serving Platter – To beautifully present the salad once assembled.
