If you ever need a show-stopping dish that’s as effortless as it is elegant, let me introduce you to the Burrata & Oven Roasted Tomato Salad. This salad is a glorious celebration of creamy burrata, sweet caramelized tomatoes, and peppery greens — all brought together with fresh basil, toasted pine nuts, and a drizzle of olive oil. It’s the perfect marriage of textures and flavors, making it a star at any gathering or a luxurious treat for a weekday lunch. Trust me, once you take your first bite, you’ll understand why this salad is an all-time favorite in my kitchen!
Ingredients You’ll Need
You’ll be amazed by how just a handful of simple ingredients can create something so beautiful and flavorful. Each one plays a key role — from the rich, creamy burrata to the vibrant burst of roasted tomatoes — making every bite a delight.
- Cherry tomatoes (1 pint, halved): Roasting brings out their natural sweetness and adds a juicy pop to the salad.
- Olive oil (1 tablespoon): Helps the tomatoes caramelize perfectly while adding richness.
- Salt (1/2 teaspoon): Enhances all the flavors and balances the sweetness of the tomatoes.
- Black pepper (1/4 teaspoon): Adds just the right amount of gentle heat.
- Balsamic vinegar (1 tablespoon): Offers a tangy brightness that ties everything together.
- Arugula or mixed greens (2 cups): Provides a fresh, peppery bed for all the other ingredients.
- Fresh burrata cheese (2 balls): The star of the show — irresistibly creamy and decadent!
- Fresh basil (1 tablespoon, chopped or torn): Gives a burst of herby aroma and color.
- Pine nuts (1 tablespoon, toasted): Brings a nutty crunch that’s absolutely delicious.
- Extra virgin olive oil (for drizzling): A finishing touch for richness and shine.
- Balsamic glaze (optional, for drizzling): If you want a sweet, tangy accent, this is the way to go.
How to Make Burrata & Oven Roasted Tomato Salad
Step 1: Roast the Tomatoes
Preheat your oven to 400°F (200°C). Spread the halved cherry tomatoes on a baking sheet, drizzle them with olive oil, and sprinkle with salt and black pepper. Pop them in the oven and let them roast for 20 to 25 minutes, until they’re soft, caramelized, and bursting with flavor. Allow them to cool slightly before assembling the salad — their warmth will gently melt the burrata later!
Step 2: Prep the Greens
While the tomatoes are roasting, arrange a generous bed of arugula or your favorite mixed greens on a serving platter or on individual plates. These greens provide a crisp, peppery contrast to the creamy cheese and juicy tomatoes.
Step 3: Place the Burrata
Carefully set the burrata balls on top of the greens. If you want to get fancy, you can gently tear them open to let the creamy center ooze out, inviting everyone to dive right in.
Step 4: Add Roasted Tomatoes and Basil
Spoon the warm, oven-roasted tomatoes over and around the burrata. Scatter the fresh basil on top to add a punch of color and that unmistakable summer fragrance.
Step 5: Finish with Pine Nuts, Olive Oil, and Balsamic Glaze
Sprinkle toasted pine nuts over everything for a delightful crunch. Finish the Burrata & Oven Roasted Tomato Salad with a generous drizzle of extra virgin olive oil and, if you like, a swirl of balsamic glaze for that sweet-tangy finale. Serve right away, ideally with slices of crusty bread to scoop up every creamy, juicy bite!
How to Serve Burrata & Oven Roasted Tomato Salad
Garnishes
A handful of additional fresh basil leaves or a sprinkle of flaky sea salt can take the presentation to the next level. If you want to add an extra pop of color, a few edible flowers or microgreens look stunning atop the salad.
Side Dishes
This salad pairs beautifully with warm, crusty bread or a simple focaccia. For a heartier meal, serve alongside grilled chicken, roasted vegetables, or charcuterie for a full Italian-inspired spread.
Creative Ways to Present
Try assembling the Burrata & Oven Roasted Tomato Salad in individual glass jars for picnics, or layer it on a rustic wooden board for a dramatic centerpiece. You can even serve it as adorable mini-salads in small bowls for a festive appetizer at your next dinner party.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which is rare in my house!), store the salad in an airtight container in the refrigerator. The greens may wilt slightly, but the flavors will still be fantastic the next day. Just remember that burrata is best enjoyed fresh and may lose some of its creaminess over time.
Freezing
This salad isn’t suited for freezing, as both the burrata and the greens don’t hold up well to freezing and thawing. The textures change quite a bit, so it’s best to enjoy Burrata & Oven Roasted Tomato Salad fresh whenever possible.
Reheating
If you need to revive the roasted tomatoes, you can gently reheat them in the oven or a skillet. However, the burrata should always be served at room temperature, so allow it to sit out for a while before assembling any leftovers.
FAQs
Can I use mozzarella instead of burrata?
You can substitute fresh mozzarella if burrata isn’t available, though you’ll miss out on that ultra-creamy center. Mozzarella will still taste delicious and pair beautifully with the roasted tomatoes and greens.
What’s the best way to toast pine nuts?
Simply place pine nuts in a dry skillet over medium heat. Stir frequently for 2 to 3 minutes, watching closely so they don’t burn. Once golden and fragrant, remove them from the pan immediately.
Can I make the roasted tomatoes ahead of time?
Absolutely! You can roast the tomatoes a day in advance and store them in the fridge. Bring them to room temperature before assembling the salad for the best flavor and texture.
Is Burrata & Oven Roasted Tomato Salad gluten-free?
Yes, the salad itself is naturally gluten-free. Just be sure to serve it with a gluten-free bread if you want to keep the entire meal gluten-free.
What other toppings can I add?
Feel free to get creative! Try adding sliced prosciutto, marinated artichokes, or a handful of olives for extra flavor. You really can’t go wrong with any Mediterranean-inspired ingredients.
Final Thoughts
I can’t recommend Burrata & Oven Roasted Tomato Salad enough if you’re looking to impress without stress. It’s fresh, vibrant, and bursting with flavor in every bite. Give it a try and watch it become a new favorite at your table!
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Burrata & Oven Roasted Tomato Salad Recipe
- Total Time: 35 minutes
- Yield: 2–4 servings 1x
- Diet: Vegetarian
Description
A fresh and creamy Burrata & Oven Roasted Tomato Salad featuring caramelized cherry tomatoes, peppery arugula, toasted pine nuts, and fresh basil, drizzled with olive oil and optional balsamic glaze for a perfect Italian-inspired appetizer or light meal.
Ingredients
Roasted Tomatoes
- 1 pint cherry tomatoes, halved
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon balsamic vinegar
Salad Base
- 2 cups arugula or mixed greens
Main Ingredients
- 2 balls fresh burrata cheese
- 1 tablespoon fresh basil, chopped or torn
- 1 tablespoon pine nuts, toasted
Finishing Touches
- Extra virgin olive oil, for drizzling
- Balsamic glaze (optional, for drizzling)
Instructions
- Preheat and Roast: Preheat your oven to 400°F (200°C). Place the halved cherry tomatoes on a baking sheet, drizzle them with olive oil, and season with salt and black pepper. Roast the tomatoes for 20 to 25 minutes until they become soft and caramelized. Remove from the oven and allow them to cool slightly.
- Prepare the Salad Base: Arrange the arugula or mixed greens evenly on a serving platter or on individual plates to create the base of the salad.
- Add Burrata: Gently place the two burrata balls on top of the greens, ensuring they remain intact to showcase their creamy texture inside.
- Combine Ingredients: Spoon the warm roasted tomatoes around and over the burrata, allowing their juices to mingle with the greens and cheese.
- Garnish: Sprinkle the salad with fresh chopped or torn basil leaves and the toasted pine nuts, adding a fragrant and crunchy element.
- Final Drizzle: Drizzle a little extra virgin olive oil over everything and, if desired, add a balsamic glaze for a sweet and tangy finish.
- Serve: Serve the salad immediately, ideally slightly warm or at room temperature, accompanied by crusty bread or on its own.
Notes
- This salad is best enjoyed slightly warm or at room temperature to bring out the flavors.
- For a savory twist, add thin slices of prosciutto or a handful of olives to the salad.
- Use fresh burrata cheese right before serving to maintain its creamy center.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1/2 salad
- Calories: 320
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 26 g
- Saturated Fat: 11 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 35 mg
