Ingredients
Scale
- For the Bursty Tomatoes:
- 2 pints (about 4 cups or 600g) cherry or grape tomatoes
- 4–5 cloves garlic, thinly sliced
- 1/4 cup (60ml) extra virgin olive oil, plus more for drizzling
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional, for a little heat)
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- For the Salad Assembly:
- 2 large balls (8 oz or 225g each) fresh burrata cheese
- 1/4 cup (a large handful) fresh basil leaves, torn or roughly chopped
- 2 tablespoons balsamic glaze (store-bought or homemade)
- Flaky sea salt (like Maldon), for finishing
- Crusty bread or crostini, for serving
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (200°C). Find a large, rimmed baking sheet or a 9×13 inch baking dish. A dish with higher sides is excellent for containing all the delicious juices.
- Combine Tomato Mixture: In your chosen baking dish, combine the cherry tomatoes, sliced garlic, extra virgin olive oil, dried oregano, red pepper flakes (if using), sea salt, and black pepper. Use your hands or a large spoon to toss everything together thoroughly, ensuring every tomato is coated in oil and seasonings. Spread them out into a single, even layer. It’s important not to overcrowd the pan, as this will steam the tomatoes rather than roast them.
- Roast the Tomatoes: Place the baking dish in the preheated oven. Roast for 20-25 minutes. You’re looking for the tomatoes to soften, wrinkle, and “burst” open, releasing their juices into the pan. About halfway through the cooking time, you can give the pan a gentle shake to encourage even cooking. The garlic should be fragrant and lightly golden, not burnt. The juices in the pan will have combined with the olive oil to create a beautiful, rustic sauce.
- Cool Slightly: Once the tomatoes are perfectly roasted and jammy, carefully remove the pan from the oven. Let them cool for about 10-15 minutes. You want them to be warm, not piping hot, as extreme heat can cause the burrata to melt too quickly and lose its texture.
- Prepare the Burrata: While the tomatoes are cooling, gently remove the burrata balls from their liquid. Pat them dry very gently with a paper towel. Place the two balls of burrata in the center of a large, shallow serving platter or bowl.
- Assemble the Salad: Spoon the warm, bursty tomatoes and all their glorious pan juices around and over the burrata. Be generous! The warm, oily sauce will slightly warm the outside of the cheese, making it even more luscious.
- Garnish and Finish: Drizzle the entire platter with the balsamic glaze, letting it snake over the tomatoes and burrata. Scatter the fresh, torn basil leaves generously over the top. The warmth from the tomatoes will wilt the basil slightly, releasing its incredible aroma. Finish with a final sprinkle of flaky sea salt for texture and a pop of flavor.
- Serve Immediately: Serve the salad right away with slices of warm, crusty bread, baguette, or grilled crostini for scooping up all the creamy, tomato-y goodness.
Nutrition
- Serving Size: One Normal Portion
- Calories: 350-450