Slow-Roasted Cherry Tomatoes & Burrata
This post may contain affiliate links. Read my full disclosure policy.
Sweet and tangy cherry roasted tomatoes with creamy burrata is a match made in heaven.
Quite possibly my favorite way to use slow-roasted cherry tomatoes, this roasted tomato and burrata salad is not so much a recipe – it’s incredibly simple – but rather a suggestion. Simply tear a few burrata balls in half and place them on a platter surrounded by the roasted cherry tomatoes and their juices. Next, drizzle the burrata with a little extra-virgin olive oil and sprinkle with flaky sea salt and freshly ground black pepper. Finally, chop some fresh basil and scatter it over the salad. Serve the salad for lunch or a light supper, and don’t forget the crusty bread to sop up the delicious sauce.
You May Also Like
- Caprese Salad with Balsamic Glaze
- Southern Tomato Pie
- Peaches, Burrata & Prosciutto Salad
- Caramelized Onions
- Burrata with Tomato-Peach Jam
- Roasted Tomato-Peach Jam
Slow-Roasted Cherry Tomatoes & Burrata
Sweet and tangy cherry roasted tomatoes with creamy burrata is a match made in heaven.
Ingredients
- 16 oz burrata
- 1 recipe slow-roasted cherry tomatoes
- 2 tablespoons extra-virgin olive oil, best quality
- Flaky sea salt
- Freshly ground black pepper
- 3 tablespoons fresh basil, finely sliced
- Crusty bread, for serving (optional)
Instructions
- Tear the burrata balls in half or in chunks and place them on a platter. Spoon the roasted cherry tomatoes around the cheese. Drizzle the burrata with the oil, then sprinkle a few flakes of sea salt and a few grinds of freshly ground black pepper over the cheese. Sprinkle the basil over the salad. Serve with crusty bread, if desired.
Nutrition Information
Powered by 
- Per serving (6 servings)
- Calories: 385
- Fat: 31 g
- Saturated fat: 12 g
- Carbohydrates: 10 g
- Sugar: 7 g
- Fiber: 2 g
- Protein: 18 g
- Sodium: 577 ng
- Cholesterol: 60 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
I’m wondering if the tomatoes can be roasted the day before and then put together the day that I’m serving it? I’m really short on time the day of. If so, can you tell me how to put it together for serving? Thank you for sharing all of your recipes!
Hi Cindy, I think that would work. Because this is best a bit warm, I’d gently reheat the tomatoes in the microwave before arranging the platter. Hope that helps!
That’s what I did except I warmed them in the oven. Huge hit with the family. I had a little left over, so the next day for lunch, I added pasta and grilled chicken to the dish and baked in the oven. It was delish!! The cheese got all melty with the pasta and tomatoes…..I’ll for sure be making this again (and praying for left overs!)
Thank you for these wonderful recipes! You’re my go to!
So glad it came out well – and I’ll keep my fingers crossed that you have extra leftover next time you make it! 😊