Ingredients
Scale
- For the Roasted Tomatoes:
- 2 pints of cherry or grape tomatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- Fresh thyme or basil sprigs (optional)
- For the Salad:
- 1 ball of burrata cheese (about 8 oz)
- 4 cups mixed greens (arugula, spinach, or baby kale work well)
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil (extra virgin)
- Fresh basil leaves, roughly torn
- 1 tablespoon toasted pine nuts or sunflower seeds (optional)
- A pinch of sea salt (for finishing, optional)
Ingredient Highlights
- Roasted Tomatoes: Roasting tomatoes concentrates their natural sweetness, creating a savory-sweet flavor that pairs wonderfully with the creamy burrata. The slight caramelization adds complexity and depth.
- Burrata Cheese: Burrata is a fresh, soft cheese with a rich and creamy interior, which makes it the perfect counterpoint to the juicy roasted tomatoes.
- Olive Oil: The olive oil not only helps to roast the tomatoes but also brings a silky texture to the salad, enhancing the overall flavor.
- Balsamic Vinegar: A drizzle of balsamic vinegar adds a tangy sweetness that balances out the richness of the burrata and the roasted tomatoes.
- Fresh Herbs: Fresh basil and thyme bring aromatic freshness and vibrant green notes, brightening the dish.
Instructions
Prepare the Oven Roasted Tomatoes
- Preheat the Oven: Preheat your oven to 400°F (200°C). This high heat will ensure that the tomatoes roast properly and develop a rich, sweet flavor.
- Prepare the Tomatoes: Wash and halve the cherry or grape tomatoes. Place them on a baking sheet lined with parchment paper or a silicone baking mat for easy cleanup.
- Season the Tomatoes: Drizzle the tomatoes with olive oil and toss them to coat evenly. Sprinkle the dried oregano, garlic powder, salt, and pepper over them, and add a few sprigs of fresh thyme or basil if desired. Toss again to ensure even seasoning.
- Roast the Tomatoes: Roast the tomatoes in the preheated oven for 25-30 minutes, or until they are soft, slightly wrinkled, and beginning to caramelize. Stir the tomatoes halfway through the roasting time to ensure they cook evenly.
- Set Aside: Once roasted, remove the tomatoes from the oven and set them aside to cool slightly.
Assemble the Salad
- Prepare the Burrata: While the tomatoes are roasting, gently tear the burrata ball into smaller pieces and set it aside. The creamy interior of the burrata will ooze out when served, adding a rich and luscious texture to the salad.
- Toss the Greens: In a large salad bowl, toss the mixed greens (arugula, spinach, or kale) with a tablespoon of olive oil and balsamic vinegar. Season with a pinch of sea salt to taste.
- Assemble the Salad: Arrange the dressed greens on a large serving platter or individual plates. Scatter the roasted tomatoes over the top, allowing the warm tomatoes to mingle with the greens.
- Add the Burrata: Place the torn pieces of burrata on top of the salad, ensuring there are generous portions in each serving.
- Garnish: Tear fresh basil leaves and scatter them over the salad for an aromatic touch. If desired, sprinkle toasted pine nuts or sunflower seeds for a bit of crunch.
- Serve: Drizzle a little extra olive oil over the top for added richness, and serve immediately while the roasted tomatoes are still warm.
- Prep Time: 10minutes
- Cook Time: 35minutes
Nutrition
- Calories: 300
- Fat: 20g
- Carbohydrates: 15g
- Protein: 10g