Name: Burrata & Oven Roasted Tomato Salad Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1 pint cherry tomatoes, halved; 2 tablespoons olive oil; 1 teaspoon balsamic vinegar; Salt and black pepper to taste; 8 oz burrata cheese; 2 cups arugula or mixed greens; 1 tablespoon fresh basil leaves, torn; 1 tablespoon pine nuts (optional); Crusty bread for serving (optional)

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Picture a dish where creamy burrata steals the show, tangy oven-roasted tomatoes add bursts of sweetness, and peppery greens tie everything together in one vibrant, irresistible bite. The Burrata & Oven Roasted Tomato Salad is pure celebration on a plate: it’s the ideal marriage of textures and flavors, fuss-free yet stunning enough for any occasion. Whether you’re looking to impress dinner guests or simply elevate your own lunch, this recipe brings happiness to the table with every creamy, juicy forkful.

Burrata & Oven Roasted Tomato Salad Recipe - Recipe Image

Ingredients You’ll Need

This beautiful salad comes together with a handful of fresh ingredients, each playing a starring role in the finished dish. Keeping things simple lets the natural flavors sing — the juiciness of the tomatoes, the creaminess of burrata, and that bright zing from the basil all shine through.

Cherry tomatoes, halved: Their sweetness intensifies during roasting, transforming into juicy little flavor bombs.
Olive oil: Use a good-quality extra virgin olive oil; it helps the tomatoes caramelize and brings a lovely richness to everything.
Balsamic vinegar: Adds a gentle tang and depth to the roasted tomatoes and acts as a zesty finishing touch.
Salt and black pepper: Simple seasonings that enhance and balance all the salad’s flavors.
Burrata cheese: The star of the show! It’s luscious, creamy, and brings pure luxury to every bite.
Arugula or mixed greens: Their peppery freshness is the perfect counterpoint to the mellow cheese and sweet tomatoes.
Fresh basil leaves, torn: For summery, aromatic notes that make this salad truly sing.
Pine nuts (optional): Add a lovely nutty crunch; toast them for extra flavor if you like.
Crusty bread for serving (optional): Perfect for mopping up all the creamy cheese and vinaigrette left on your plate.

How to Make Burrata & Oven Roasted Tomato Salad

Step 1: Roast the Tomatoes

Start by preheating your oven to 400°F (200°C). Lay out your halved cherry tomatoes on a baking sheet and give them a generous drizzle of olive oil and balsamic vinegar. Season well with salt and black pepper. As the tomatoes roast for about 20 to 25 minutes, they’ll soften and caramelize into glossy, tangy-sweet morsels you’ll want to eat straight off the tray. Let them cool for a few minutes after roasting — you want them warm, not scorching, for the salad.

Step 2: Prep the Greens

While the tomatoes are in the oven filling your kitchen with incredible smells, spread out your arugula or mixed greens on a large serving plate or shallow bowl. A loose, generous bed of greens creates the perfect nest for the creamy burrata and roasted tomatoes to rest on.

Step 3: Assemble the Salad

Nestle the burrata cheese right in the center of the greens. Take the slightly cooled roasted tomatoes and scatter them generously around the burrata — the juices will mingle with the greens and amp up the flavor of every bite.

Step 4: Add Toppings and Finishing Touches

Now, sprinkle over the torn fresh basil leaves for that extra hit of summer. If you’re feeling fancy, toss on some pine nuts for a satisfying crunch (they’re especially delicious if you take a minute to toast them in a dry pan first). Drizzle with a little more olive oil or balsamic for extra decadence.

Step 5: Serve and Enjoy

Bring your platter straight to the table and soak up the oohs and ahhs. Pile the salad onto plates and serve with thick hunks of crusty bread on the side — no one will want to miss a drop of that creamy cheese and tomato-y vinaigrette.

How to Serve Burrata & Oven Roasted Tomato Salad

Garnishes

A few thoughtful garnishes take your Burrata & Oven Roasted Tomato Salad from tasty to restaurant-worthy. A flourish of freshly cracked black pepper, a light drizzle of balsamic glaze, or a scatter of microgreens or edible flowers will make the colors pop and flavors sing. If you’re feeling adventurous, add shards of crispy prosciutto or thinly sliced radishes for even more layers of texture.

Side Dishes

This salad is a showstopper on its own, but it also pairs beautifully with a variety of sides. Serve alongside a bowl of chilled gazpacho for a light lunch, nestle it next to grilled chicken or seafood for a heartier meal, or let it accompany a platter of mixed olives and marinated artichokes to channel those European summer picnic vibes.

Creative Ways to Present

For parties, you can make mini versions by layering the salad in individual small bowls or cocktail glasses — each guest gets their own scoop of creamy burrata and juicy tomatoes. Or, try serving the Burrata & Oven Roasted Tomato Salad on toasted baguette slices for an irresistible crostini appetizer. For a stunning twist, top the salad with thin slices of avocado or arrange the tomatoes in a decorative ring around the cheese.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Burrata & Oven Roasted Tomato Salad, pop any leftovers — minus the bread — into an airtight container and keep it in the fridge for up to a day. Just keep in mind the greens will slightly wilt from the dressing and the tomatoes’ juices, but the flavors will still be lovely.

Freezing

It’s best not to freeze this salad. Burrata has a delicate, creamy texture that doesn’t fare well in the freezer, and the greens will lose their fresh crunch if frozen and thawed. The roasted tomatoes, however, can be frozen separately and defrosted for another use.

Reheating

Skip the microwave for this one. If you want to bring back a bit of warmth, you can let the salad sit at room temperature for about 15 minutes before serving. If you saved some roasted tomatoes on their own, a quick reheat in the oven will revive their sweetness.

FAQs

Can I substitute burrata with another cheese?

Yes, you can! While burrata has an unparalleled creamy center, fresh mozzarella or even a scoop of ricotta will give you a milder version of the Burrata & Oven Roasted Tomato Salad. If you like a bit more tang, try creamy goat cheese.

What’s the best way to toast pine nuts?

Toss the pine nuts in a dry skillet over medium heat, stirring constantly until golden and fragrant — usually just a couple of minutes. Keep an eye on them as they burn easily. Let them cool before sprinkling on the salad.

Can I make this salad vegan?

Absolutely! Replace the burrata cheese with your favorite plant-based soft cheese or even a creamy hummus, and you’ll still get a decadent experience. Just double-check your bread choice to ensure it’s vegan-friendly.

Do I have to use cherry tomatoes?

Cherry tomatoes are my favorite here because they roast up beautifully, but any small, sweet tomato (like grape or heirloom tomatoes) will do. Just make sure to cut them to bite-sized pieces for even roasting and easy eating.

Can I prepare the roasted tomatoes in advance?

Yes, you can roast the tomatoes a day ahead and store them in the refrigerator. Just let them come close to room temperature before assembling your Burrata & Oven Roasted Tomato Salad so they don’t chill the cheese or greens.

Final Thoughts

If you’re craving a dish that’s gorgeous, easy, and bursting with flavor, you’ve just met your new go-to. Don’t miss out on the Burrata & Oven Roasted Tomato Salad — it’s one of those recipes that never fails to win hearts, one creamy, tangy, garden-fresh bite at a time. Give it a try and let it brighten up your table!

Burrata & Oven Roasted Tomato Salad Recipe

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4.7 from 17 reviews

Author: admin
Total Time: 35 minutes
Yield: 2 servings 1x
Diet: Vegetarian

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Description

A delightful blend of flavors and textures, this Burrata & Oven Roasted Tomato Salad is a perfect dish for a light and refreshing meal. Creamy burrata cheese pairs beautifully with sweet roasted cherry tomatoes, peppery arugula, and fragrant basil, all drizzled with balsamic vinegar. Enjoy it as a standalone salad or as a side dish with crusty bread.

Ingredients

Scale

Roasted Tomatoes:

1 pint cherry tomatoes, halved
2 tablespoons olive oil
1 teaspoon balsamic vinegar
Salt and black pepper to taste

Salad:

8 oz burrata cheese
2 cups arugula or mixed greens
1 tablespoon fresh basil leaves, torn
1 tablespoon pine nuts (optional)
Crusty bread for serving (optional)

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Instructions

Preheat the oven: Preheat the oven to 400°F (200°C).
Roast tomatoes: Place halved cherry tomatoes on a baking sheet, drizzle with olive oil and balsamic vinegar, season with salt and black pepper. Roast for 20–25 minutes until soft and caramelized.
Assemble salad: Arrange arugula or mixed greens on a platter, place burrata in the center, scatter roasted tomatoes, basil leaves, and pine nuts. Drizzle with additional olive oil or balsamic if desired.
Serve: Serve immediately with crusty bread.