Description

This Burrata Salad is a vibrant and fresh dish featuring creamy burrata cheese paired with roasted cherry tomatoes, basil pesto, and a tangy drizzle of sherry vinegar. Balanced with aromatic shallots, quality olive oil, and finished with fresh basil leaves and flaky salt, it’s a simple yet elegant salad perfect as a light meal or appetizer, especially when served with crusty bread for mopping up the flavorful juices.

Ingredients

Cheese and Pesto

200g / 6 oz fresh burrata cheese
1/4 cup basil pesto (preferably homemade)

Roasted Tomatoes

500g / 1 lb (4 cups) cherry or grape tomatoes
2 tbsp extra virgin olive oil
2 tbsp eschalot (shallot), finely chopped (~1/2 small)
1/2 tsp kosher or cooking salt
1/4 tsp black pepper
2 tsp sherry vinegar (or apple cider or red wine vinegar)

Finishing Touches

1/2 tsp salt flakes (or half this amount if using kosher salt)
1 tbsp extra virgin olive oil (a good quality for finishing)
Few fresh basil leaves (for sprinkling)
Warmed crusty bread (for mopping)

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Instructions

De-chill: Remove the burrata cheese from the refrigerator and leave it on the counter for 30 minutes to take the chill off. Keep it in its water-filled tub while it comes to room temperature.
Preheat oven: Set your oven to 200°C (400°F) or 180°C fan for roasting the tomatoes.
Prepare tomatoes: In a bowl or directly on a tray, toss the cherry tomatoes with 2 tablespoons of extra virgin olive oil, finely chopped eschalot, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
Roast: Spread the tomatoes out in a single layer on the tray and roast in the preheated oven for 10 minutes. The tomatoes should be softened but not collapsing.
Add vinegar: After roasting, gently push the tomatoes to one side of the tray and drizzle 2 teaspoons of sherry vinegar over them. There’s no need to mix; the vinegar will add a subtle tang.
Assemble the salad: Carefully transfer the roasted tomatoes to a serving plate, spreading them evenly. Drain the burrata gently to remove the water and carefully place it on top of the tomatoes.
Finish the dish: Drizzle 1 tablespoon of good quality extra virgin olive oil over the entire plate. Spoon dollops of basil pesto randomly on the salad. Sprinkle with salt flakes and garnish with fresh basil leaves.
Serve: Present the salad with warmed crusty bread on the side, perfect for mopping up the flavorful juices.
Enjoy: Designate someone to break into the burrata with a serving spoon, letting the creamy center ooze out. Scoop a bit of everything onto the bread and savor the combination of flavors and textures.

Notes

Use a high-quality fresh burrata like Paesanella (Australia) for best flavor and texture.
Homemade basil pesto is recommended for the freshest taste, but store-bought works fine.
Shallots can be substituted with a small amount of finely chopped onion if unavailable.
Salt flakes add a lovely crunch and finish; reduce the kosher salt to balance overall saltiness.

Prep Time: 10 minutes (plus 30 minutes for de-chilling burrata)
Cook Time: 10 minutes
Category: Salad
Method: Roasting
Cuisine: Italian