If you bought too many cherry tomatoes and you’re looking for another way to use them, they’re perfect in our simple tomato salad. We love eating that in the summer.

Roasted Tomato Burrata Salad Recipe

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Roasted Tomato Burrata Salad Ingredients:

You can get the full list of ingredients with measurements in the recipe card below.

• Cherry tomatoes – Cherry tomatoes add a nice pop of sweetness to the salad. They are also pretty small so they cook quickly. If you can’t find them, you can substitute grape tomatoes
• Olive oil – You need a little olive oil so the tomatoes don’t stick to the pan while you’re roasting them.
• White balsamic vinegar – This adds a sweetness to balance the olive oil on the tomatoes.
• Salt – This brings out the sweetness in the tomatoes.
• Burrata cheese – You can find burrata in the specialty cheese section of your local grocery store. It often comes in a two-pack, but we only use one in this recipe.
• Basil puree paste – This coats the burrata and tomatoes and adds an earthy flavor. Using the paste adds much more flavor than you’d get from fresh basil. If you can’t find this, you can use basil pesto.

How To Make Roasted Tomato Burrata Salad:

Pre-heat the oven to 400 F.

Rinse the cherry tomatoes and pat them dry.

Quick note: You do need to dry them because the olive oil will slip off wet tomatoes.

Put the dried tomatoes into a medium sized bowl.

Drizzle them with olive oil.

Sprinkle the salt on top.

Gently stir everything together so the tomatoes all coated with the oil and salt.

I actually just shake the bowl that they’re in rather than using a spoon to stir just so I have one less thing to wash.

Pour the tomatoes onto a small baking sheet.

We use a 11″ x 13″-inch sheet pan with higher sides. You don’t want the tomatoes rolling off the tray, so you want a higher side to keep them on the tray.

Bake the tomatoes for 10 minutes until the skin starts to blister.

If you used grape tomatoes instead, you may need to cook them a couple minutes longer.

Remove the pan from the oven.

Use a bamboo spoon to gently tap the tomatoes to crack the skin and push them to the edges of the sheet pan.

Take the burrata out of its package gently and pat it dry on a paper towel to remove excess water.

Place the dried burrata on the center of the tray.

Gently split it open from the inside and let the burrata heat just a little bit.

Quick note: You want to use room temperature burrata. That will cause the center to be more oozy than it would be if you use it straight from the refrigerator.

But, since you’re letting it sit on the warm tray for a minute anyway, it’s okay if you forget to take it out of the fridge until the last second.

Gently toss the Stracciatella cheese (Stracciatella is the actual name of the cheese inside the burrata) around with the tomatoes.

Drizzle the basil paste on top.

Gently mix the basil in with the stracciatella cheese and the tomatoes to lightly coat them.

I serve it straight from the baking tray rather than moving it to a serving tray.

Roasted Tomato Burrata Salad: Frequently Asked Questions