Bursty Tomato Burrata Salad

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Prep Time
10m
Cook Time
10m
Total Time
20m
This Bursty Tomato Burrata Salad is a delightful dish featuring creamy burrata cheese paired with roasted cherry tomatoes, fresh basil pesto, and a drizzle of high-quality olive oil. The perfect balance of flavors and textures, finished with a sprinkle of basil and served with warm crusty bread for a satisfying meal.
Bursty Tomato Burrata Salad Image
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Ingredients

Servings: 4
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Roasted Tomato

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Notes

1. Burrata – wobbly ball of Italian cheese with a thin mozzarella shell and a creamy centre that oozes out when you cut into it. Creamy mouthfeel with a pretty mild flavour like mozzarella – it’s more about what you serve it with. Burst roast tomatoes with a good swish of olive oil and nice sprinkle of salt is an excellent pairing. If you add pesto, it takes it over the top!

FIND IT in the fridge section of most grocery stores these days, sold in tubs, the burrata is in water. My go-to brand is Paesanella which is widely accessible these days, ~$6.

Not to be confused with fresh mozzarella or bocconcini, they are not oozy inside.

Not all burratas are created equal. Good ones have an oozy centre. Cheap ones do not!

2. Pesto – As per Note 1, this recipe is excellent even without pesto. With pesto, it is even better! Same with basil leaves.

If skipping the pesto, sprinkle the roasted tomatoes with a good amount of finely sliced basil. No fresh basil? Roast the tomatoes with 1/2 tsp of dried herbs (Italian mix, or oregano). YUM!

3. Eschalots (called shallots in the US) are the baby onions that are more delicate and not as harsh as ordinary onions. Sub with red onion, the white part of green onions, or 1 large garlic clove finely minced.

4. Sea salt flakes – a posher flaky type of salt which is a good finishing salt. Just more delicate, lighter spreading of salt across dishes. Because of the shape, 1/2 tsp salt flakes = 1/4 tsp salt grains. So if you don’t have flakes, use half the amount.

Leftovers will keep for a couple of days but this is a dish best eaten freshly made. To take it somewhere, keep all the components separate and serve the tomatoes at room temp (never cold!). See pesto recipe for storage tips so it doesn’t go brown.

Nutrition per serving assuming 4 servings.

Nutrition Facts

  • Calories
    512kcal
    25%
  • Fat
    39g
    1%
  • Saturated Fat
    11g
    0%
  • Carbohydrates
    27g
    1%
  • Fiber
    5g
    0%
  • Sugar
    16g
    0%
  • Protein
    16g
    0%
  • Cholesterol
    35mg
    1%
  • Sodium
    390mg
    19%
Percent Daily Values are based on a 2,000 calorie diet.
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