Step up your snackie, snacks, cheeseboard nights, and salad evenings with this Roasted Tomato Burrata Salad.
Okay, I know you are looking at this Roasted Tomato Burrata Salad and thinking wow. And there is a lot going on in this picture, but GUYS… It’s a summer flavor explosion. At the base of this beauty is peppery arugula tossed in a delightful Calabrian chili vinaigrette. Then heirloom cherry tomatoes get roasted with shallots, garlic, and olive oil. This is married with beautiful creamy burrata. Complete with some freshly torn herbs. This is the kind of salad you NEED to be serving with a crusty loaf friends because it does not get much better than this.
A love letter to Burrata
Okay there was a minute before I came up with this Roasted Tomato Burrata Salad that I was so done with burrata. It was everywhere. It was the moment and I was sick of it. Well we had some space and this salad brought it back so near and dear to my heart. Burrata’s creamy interior adds a luxurious and velvety element to the salad. It complements the crispness of the vegetables and the freshness of the greens, creating a delightful textural contrast.
I served this Roasted Tomato Burrata Salad at my latest cheeseboard night and it was a hit guys. Definitely whip this bad boy up during the heat of this summer!
Need more snack ideas?! Check these out:
Roasted Tomato Burrata Salad
A delightful blend of flavors! Juicy roasted tomatoes and creamy burrata, drizzled with a zesty Calabrian chili vinaigrette. Simply irresistible!
- 8 oz, Heirloom Cherry Tomatoes
- 1 Shallot, sliced thin
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 3 cup Arugula
- 1/4 cup Parsley, chopped
- 1/4 cup Basil, torn
- 2- 4 oz Balls of Burrata
- Calabrian Chili Vinigrette
- 1 tbsp, Calabrian chilis, chopped
- 1 clove of garlic, minced
- 2 tsp Dried Oregano
- 1 tsp Mustard
- 1/4 cup Olive oil
- 1-2 tbsp Red Wine Vinegar
- Salt and Pepper
- 1 tbsp Sweetner of choice
Preheat oven to 350 degrees. On a sheet pan add heirloom cherry tomatoes, sliced shallot, minced garlic, olive oil, salt, and pepper. Roast for 15-20 minutes. Tossing mixture on top of itself mixing it up halfway through and returning it back to oven. Remove from oven and place into mixing bowl add chopped parsley and set aside.
In a jar with a lid add chopped Calabrian chilis, minced garlic, oregano, mustard, olive oil, red wine vinegar, sweetener, salt, and pepper and shake to toss. Toss arugula in some of the dressing.
On a plate add tossed arugula, tear burrata balls into chunks and place throughout salad. Add spoonfuls of roasted tomato mixture on top. Add torn basil. Drizzle remaining dressing that you would like over the top. Serve with crusty bread. Enjoy!