This Oven Roasted Tomatoes & Burrata Salad is a beautifully simple dish that highlights the best of fresh ingredients. Roasting the cherry tomatoes intensifies their sweetness, which pairs perfectly with the creamy burrata and peppery rocket. It’s a versatile dish that works as a starter, side, or even a light main when served with crusty bread.
Ingredients:
- 500g cherry tomatoes
- 2 tablespoons olive oil
- 1 teaspoon balsamic vinegar
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 ball (about 200g) fresh burrata cheese
- 100g rocket (arugula) leaves
- Fresh basil leaves, for garnish
Method:
- Preheat your oven to 180°C (fan-forced).
- In a baking dish, toss the cherry tomatoes with olive oil, balsamic vinegar, minced garlic, salt, and pepper. Roast for 20-25 minutes, or until the tomatoes are soft and slightly caramelised.
- While the tomatoes are roasting, arrange the rocket leaves on a serving platter.
- Once the tomatoes are roasted, allow them to cool slightly before placing them on top of the rocket leaves.
- Tear the burrata cheese into pieces and arrange it around the roasted tomatoes.
- Garnish with fresh basil leaves and an extra drizzle of olive oil, if desired.
- Serve immediately with crusty bread for dipping.
This oven-roasted tomato and burrata salad is a simple yet flavourful dish that combines the sweetness of roasted tomatoes with the creamy richness of burrata. Perfect as a starter or light meal, it’s a delightful celebration of fresh ingredients with minimal fuss.
Recent Comments