This Roasted Tomato and Burrata Salad is a simple and elegant dish that is perfect for a summer dinner party. The sweetness of the roasted tomatoes is balanced by the creamy burrata and the balsamic vinegar adds a lovely depth of flavour. This salad can be easily made vegetarian by substituting the burrata for mozzarella.
Ingredients
- 1kg cherry tomatoes
- 250g burrata
- 1 tbsp balsamic vinegar
- 1 tbsp olive oil
- Salt and pepper
- Basil leaves, to garnish
Method
- Preheat the oven to 200C/400F/Gas 6.
- Place the tomatoes on a baking tray and drizzle with the balsamic vinegar and olive oil. Season with salt and pepper and roast in the oven for 20-25 minutes until the tomatoes are soft and slightly charred.
- Place the roasted tomatoes in a serving bowl and tear over the burrata. Garnish with basil leaves and serve immediately.
Potential changes & improvements
If you are not a fan of balsamic vinegar, you could use red wine vinegar or even lemon juice instead. This salad would also be lovely with some crumbled feta cheese or goat’s cheese in place of the burrata.
What other food it works well with
This salad would be a perfect starter or light main course. It would also be lovely served with some crusty bread and a glass of chilled white wine.
Common Mistakes
One common mistake when making this salad is to not roast the tomatoes for long enough. The tomatoes should be soft and slightly charred for the best flavour. Another mistake is to not use enough balsamic vinegar or olive oil. The vinegar and oil are key ingredients in this dish so make sure to use a good quality balsamic vinegar and extra virgin olive oil.
Nutritional Information
This salad is relatively low in calories and is a good source of vitamins A and C. It is also high in protein and calcium. However, it is high in fat so should be eaten in moderation.
Allergens
This salad contains dairy and gluten. For a gluten-free version, you could use a gluten-free balsamic vinegar.