An overhead shot of a platter of burrata salad with roast tomatoes

Burrata Salad with Roast Tomatoes: a hearty, yet light summer salad with jammy tomatoes, creamy burrata, and a sweet and tangy vinaigrette

This recipe was originally published on August 19, 2019. It was updated on June 3, 2021.

Article summary:

Burrata salad with roasted tomatoes is a refreshing, summery, and easy-to-make salad. You can serve it on its own as a light lunch or with your favorite main dishes for dinner. In this post, I share instructions on how to roast tomatoes and prepare the salad. I also share recipe pro-tips, storage directions, and more.

To skip straight to the recipe, just click "jump to recipe" at the top left of this post. To browse the different sections of this post, just click the headings in the table of contents below.

Burrata Salad with Roast Tomatoes: a hearty, yet light summer salad with jammy tomatoes, creamy burrata, and a sweet and tangy vinaigrette

An up-close shot of burrata salad with tomatoes in a white serving platter

Every now and then, a meal we eat out gets lodged in my head. So caught up and inspired by the flavors, I just can't stop thinking about it. Eventually, if I have my act together, I try to get around to recreating it at home. This Roasted Tomato Salad with Burrata Cheese is just one of those meals.

A couple of Saturdays ago, antsy to get back out to restaurant dining, Chris and I decided to go to our local cheese shop, The Fox and Crow, here in Fort Collins.

I had been there before with a friend for a cheese platter and wine. It was delicious -- they curate the boards especially for you, based off of the types of cheeses they have in stock that best fit into your taste buds and serve them alongside all the best pairing treats. It was so delicious that Chris and I ordered another one.

A pinterest pin for Burrata tomato salad with an overhead picture of the salad and an up-close image of a spoon drizzling the dressing on the salad

Along with our wine at the dinner hour, however, we wanted to "flesh" our meal out with some more veggies and balance, so we ordered their roasted tomato and burrata salad.

The flavors were memorable: crisp salad, creamy burrata, succulent roasted tomatoes, balsamic reduction, and what seemed like honey with olive oil. Suddenly, the cheese board had some competition for our attention & taste buds.

Given this experience, I still think about this salad. So much so, that when I saw some beautiful cherry tomatoes at the Fort Collins Farmer's Market the other day, I decided to try my hand at my own version.

Drizzling the dressing over the burrata salad with roast tomatoes

After a quick and hot roast in the oven, I sprinkled the tomatoes on some crisp fresh greens, sliced open a ball of burrata, and drizzled the whole show with my favorite homemade balsamic vinaigrette.

What resulted is a new favorite for our menu (and I hope your's, too!). Whether I serve it with a cheeseboard, solo, or with some sourdough bread and a glass of white wine, the creamy, tangy, and sweet jammy flavors are ones I just can't -- and don't think I'll ever -- tire of.

This roasted tomato burrata salad is...

Crisp
Creamy
Jammy
Tangy
Sweet

If you're looking for an easy, delicious, and fresh summer salad, this tomato salad is for you!

An up-close overhead shot of a platter or burrata salad with roast tomatoes

What is burrata?

Burrata is a type of Italian cheese that is very similar to mozzarella. Burrata comes in large balls. The outside layer of the cheese ball is soft and tender -- similar to mozzarella -- and inside the cheese ball is a creamy cheese filling (source).

Ingredients:

Burrata cheese - found in the refrigerated cheese section of most major grocery stores
Baby (cherry) tomatoes - all red or a combination of red, orange, and yellow
Romaine or leafy green lettuce
Extra virgin olive oil - the better the quality oil, the better this recipe will be
Balsamic vinegar
Dried basil
Smooth Dijon mustard
Maple syrup - adds a touch of sweetness to the vinaigrette

Substitutions:

Tomatoes - any variety of baby tomatoes should do; grape, heirloom, etc.
Greens - spring mix, baby kale, or herbed baby greens can all substitute for the romaine or leafy greens
Sweetener - honey can stand in for the maple syrup
Basil - 2-3 tablespoons sliced fresh basil can work in place of the dried basil

How to make burrata & cherry tomato salad:

Preheat the oven to 425 degrees Fahrenheit.
Toss the tomatoes, olive oil, and salt together on a rimmed baking sheet. Roast until the tomatoes are blistered and some have burst.
Whisk the salad dressing ingredients together in a medium-size mixing bowl.
Assemble the salad: place the greens and burrata on a serving platter. Sprinkle the salad with roast tomatoes and drizzle it with the balsamic dressing. Serve!

Tomatoes and salt on an oiled baking pan

Pouring olive oil into a mixing bowl of the balsamic dressing

Roast tomato salad recipe pro-tips:

Rinse & dry the greens - if your salad greens aren't pre-washed, be sure to rinse and fully dry the greens before assembling the salad. This keeps the lettuce fresh and crisp.
Turning the tomatoes while roasting - you don't need to turn the tomatoes while roasting but you can if you prefer. Not turning them will let them turn golden brown and help them develop pronounced blistered spots, which caramelize the sweetness in the tomatoes.
Eat the burrata cheese within 3 days of opening - the burrata stays fresh for only 3 days after opening the container. So, consume this salad within three days of making it.

An up close shot of a bowl of roast cherry tomatoes

Recipe FAQs:

How do you roast cherry tomatoes?

Preheat the oven to 425 degrees and oil a small cooking sheet with 1-2 tablespoons of olive oil. Toss the cherry tomatoes and salt in the oil until combined. Then, roast the tomatoes for 18-20 minutes, or until the tomatoes have blistered and popped are a nice deep red color.

an overhead shot of a plate of salad next to a platter of the burrata salad

Serving suggestions:

Serve this salad on its own for a light summer lunch or dinner or serve it topped with grilled chicken or air fryer salmon for more protein and sustenance.

This salad is also super tasty served as a side salad with many quick dinner entrees and sandwiches:

Hamburgers
Grilled chicken
Sloppy joes
Chicken or vegetable kabobs
Baked panko chicken
Grilled steak

Storage directions:

Salad leftovers will last undressed and uncovered in the fridge for 2-3 days. Store the burrata separately in its original packaging and solution.

This salad does not freeze well.

A pinterest pin for burrata salad with roast tomatoes with an up-close photo of the salad

Tools needed to make this recipe:

More summer salad recipes:

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4 salads

Burrata Salad with Roast Tomatoes

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Burrata Salad with Roast Tomatoes: a hearty, yet light summer salad with jammy tomatoes, creamy burrata, and a sweet and tangy vinaigrette.

Ingredients

Roast Tomatoes

1 tablespoon olive oil
2 cups baby tomatoes, rinsed & drained
¼ teaspoon salt

Salad Dressing

¼ teaspoon smooth Dijon mustard
¼ teaspoon dried basil
½ teaspoon maple syrup or honey
Pinch salt
2 tablespoons balsamic vinegar
3 tablespoons extra virgin olive oil

Salad

6-8 oz. romaine or leafy green lettuce, torn into pieces, washed, and dried
2 large burrata balls
Freshly cracked black pepper

Instructions

Preheat the oven to 425 degrees. Pour 1 tablespoon of oil on a rimmed baking sheet and toss the tomatoes salt in the oil until combined.
Bake the tomatoes for 18-20 minutes, or until the tomatoes have blistered and some have burst. There's no need to stir the tomatoes while they cook.
Remove the tomatoes and let them cool for for 5 minutes.
In a medium-size mixing bowl, whisk together the salad dressing ingredients until combined.
Place the greens on a serving platter. Place the burrata on top and sprinkle with roasted tomatoes.
Drizzle the salad dressing over the salads and serve, dividing the burrata between servings.

Notes

Salad leftovers will last undressed and uncovered in the fridge for 2-3 days. Store the burrata separately in its original packaging and solution.
Use red cherry tomatoes or a mixture of yellow, orange, and red tomatoes.

Nutrition Information

Yield

Serving Size

¼ of the salad
Amount Per Serving Calories 265Total Fat 18gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 13gCholesterol 11mgSodium 298mgCarbohydrates 22gFiber 9gSugar 13gProtein 8g

This nutrition breakdown is just an estimate of the nutritional value of this recipe and cannot be taken as facts. The owners of Mae's Menu are not nutritionists or dietitians and therefore cannot be held accountable for this nutrition estimate. Please contact your nutritionist or medical professional for a nutritional breakdown of this food. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.

Burrata Salad with Roast Tomatoes