Introduction
This delightful dish combines the creamy richness of fresh burrata cheese with the vibrant flavors of roasted tomatoes and fragrant basil pesto. A perfect appetizer or a light meal, it highlights fresh ingredients and is simple to prepare. Serve it with crusty bread to complete the experience.
Detailed Ingredients with measures
200g (6 oz) fresh burrata cheese
1/4 cup basil pesto (preferably homemade)
500g (1 lb) cherry or grape tomatoes
2 tablespoons extra virgin olive oil
2 tablespoons finely chopped eschalot (US: shallot)
1/2 teaspoon cooking/kosher salt
1/4 teaspoon black pepper
2 teaspoons sherry vinegar (or apple cider or red wine vinegar)
1/2 teaspoon salt flakes (or half the quantity for cooking/kosher salt)
1 tablespoon extra virgin olive oil (a good quality one)
A few fresh basil leaves
Warmed crusty bread
Prep Time
30 minutes
Cook Time
10 minutes
Total Time
40 minutes
Yield
Serves 2-4
Instructions
1. **Preparation:**
Remove the burrata from the refrigerator and let it sit at room temperature for 30 minutes, keeping it in its water.
2. **Roasting Tomatoes:**
Preheat the oven to 200°C (400°F) or 180°C (350°F) fan-forced. In a bowl, toss the cherry tomatoes with 2 tablespoons of olive oil, finely chopped eschalot, 1/2 teaspoon of cooking/kosher salt, and 1/4 teaspoon of black pepper. Spread the tomatoes on a baking tray and roast for 10 minutes until they are softened but not collapsed. After roasting, gently push the tomatoes to one side of the tray and drizzle with 2 teaspoons of sherry vinegar.
3. **Assembling the Salad:**
Carefully transfer the roasted tomatoes to a serving plate, spreading them out in a single layer. Gently drain the burrata and place it on top of the tomatoes. Dollop 1/4 cup of basil pesto randomly over the tomatoes and burrata. Drizzle 1 tablespoon of good quality extra virgin olive oil over the dish. Sprinkle with 1/2 teaspoon of salt flakes and a few fresh basil leaves.
4. **Serving:**
Serve the salad with warmed crusty bread on the side. When ready to eat, break into the burrata, allowing the creamy center to ooze out. Scoop up a bit of everything onto the bread and enjoy.
This dish is best enjoyed freshly made.
Detailed Directions and Instructions
Preparation
Remove the burrata from the refrigerator and let it sit at room temperature for 30 minutes, keeping it in its water.
Roasting Tomatoes
Preheat the oven to 200°C (400°F) or 180°C (350°F) fan-forced. In a bowl, toss the cherry tomatoes with 2 tablespoons of olive oil, finely chopped eschalot, 1/2 teaspoon of cooking/kosher salt, and 1/4 teaspoon of black pepper. Spread the tomatoes on a baking tray and roast for 10 minutes until they are softened but not collapsed. After roasting, gently push the tomatoes to one side of the tray and drizzle with 2 teaspoons of sherry vinegar.
Assembling the Salad
Carefully transfer the roasted tomatoes to a serving plate, spreading them out in a single layer. Gently drain the burrata and place it on top of the tomatoes. Dollop 1/4 cup of basil pesto randomly over the tomatoes and burrata. Drizzle 1 tablespoon of good quality extra virgin olive oil over the dish. Sprinkle with 1/2 teaspoon of salt flakes and a few fresh basil leaves.
Serving
Serve the salad with warmed crusty bread on the side. When ready to eat, break into the burrata, allowing the creamy center to ooze out. Scoop up a bit of everything onto the bread and enjoy.
Notes
Freshness
This dish is best enjoyed freshly made.
Pesto
Using homemade basil pesto enhances the flavors, but store-bought can be used as a time-saver if needed.
Tomato Variety
Cherry or grape tomatoes both work well for roasting; choose based on your taste preference or availability.
Calibrating Salt
Adjust the amount of salt used in the recipe according to personal preference, especially when using different types of salt.
Bread Choice
Choose a good quality crusty bread, like sourdough or ciabatta, for optimal flavor and texture when served with the dish.
Cook techniques
Preparation
Allow the burrata to rest at room temperature for optimal creaminess, enhancing its flavor and texture.
Roasting Tomatoes
Toss cherry tomatoes with olive oil, eschalot, salt, and pepper before roasting to concentrate their sweetness and flavor. Roast at high heat to achieve a soft texture while preserving their shape.
Assembling the Salad
Layer roasted tomatoes and burrata on a plate, drizzling with pesto and olive oil. This technique enhances presentation and allows flavors to meld.
Serving
Serve with warmed crusty bread. Breaking into the burrata allows the creamy interior to complement the salad, making each bite delicious.
FAQ
Can I use other types of cheese instead of burrata?
Yes, fresh mozzarella or ricotta can be used as substitutes for burrata, though they will offer different textures and flavors.
How do I store leftover roasted tomatoes?
Leftover roasted tomatoes can be stored in an airtight container in the refrigerator for up to 3 days.
Can I make the pesto ahead of time?
Absolutely! Homemade pesto can be made in advance and stored in the refrigerator for up to a week or frozen for longer storage.
What type of bread pairs best with this dish?
A crusty artisan bread, such as a baguette or sourdough, complements the dish perfectly by providing a satisfying contrast to the creamy burrata and juicy tomatoes.
Is this dish suitable for vegetarians?
Yes, all ingredients in this dish are vegetarian-friendly.
Conclusion
This delightful salad featuring burrata, roasted tomatoes, and basil pesto offers a satisfying combination of flavors and textures. The creaminess of the burrata pairs beautifully with the sweet roasted tomatoes and the herbal notes of pesto, creating a dish that is perfect for any occasion. Serve it with crusty bread and enjoy the experience of breaking into the burrata to savor each bite.
More recipes suggestions and combination
Caprese Salad
Combine fresh mozzarella, sliced tomatoes, and basil leaves drizzled with balsamic reduction for a classic Italian dish.
Pesto Pasta
Toss cooked pasta with basil pesto, cherry tomatoes, and freshly grated Parmesan cheese for a quick and tasty meal.
Bruschetta with Tomato and Burrata
Top toasted baguette slices with a mixture of diced tomatoes, garlic, and basil, then add a dollop of burrata for a delightful appetizer.
Grilled Vegetable Platter
Serve grilled zucchini, bell peppers, and eggplant alongside burrata and pesto for a colorful and nutritious side dish.
Burrata and Prosciutto Salad
Layer fresh greens with slices of prosciutto, burrata, and figs, drizzling with a light vinaigrette for a gourmet salad.
Stuffed Peppers
Stuff halved bell peppers with a mixture of quinoa, roasted tomatoes, and burrata, then bake until the peppers are tender.
Risotto with Roasted Tomatoes and Pesto
Prepare creamy risotto and finish it with roasted tomatoes and a swirl of basil pesto for an indulgent main dish.
Pasta Salad with Roasted Tomatoes and Burrata
Combine cooked rotini with roasted tomatoes, spinach, and chunks of burrata, dressed with olive oil and lemon juice for a refreshing pasta salad.
