Enjoy a hearty, yet light summer salad with jammy tomatoes, creamy burrata, and an addictive sweet and tangy vinaigrette with this Roasted Tomato Salad with Burrata Cheese.
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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, after a busy day in the salon, 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.
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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.
After a quick and hot roast in the oven, I tossed the tomatoes on some farm fresh greens (also from the market), sliced open a ball of burrata, and drizzled the whole show with my favorite Miso Maple 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 salad is…
It’s everything I want in an end-of-summer salad. I hope it’s all that you want, too.
How to roast cherry tomatoes:
It’s pretty simple to roast cherry tomatoes, thankfully. Just preheat your oven to 425 degrees and oil a small cooking sheet with about a tablespoon of olive oil. Add the rinsed cherry tomatoes, 1/4 teaspoon salt, and a few fresh cracks of pepper to the oil and toss the tomatoes until they’re evenly covered with the oil and seasonings.
Then roast for 20-22 minutes, or until the tomatoes have blistered and popped are a nice deep red color.
Other fresh & tasty farmers market recipes you might enjoy:
- Greek Quinoa Salad
- Mediterranean Chickpea & Orzo Salad
- Roasted Sweet Potato & Quinoa Salad
- Blueberry & Peach Crisp (Gluten-Free & Vegan!)
- Blueberry Avocado Spinach Salad
- Grilled Corn & Chickpea Salad with Roasted Garlic Vinaigrette
- Air-Fried Smashed Parmesan Garlic Potatoes
- Lacinato Kale Salad with Butternut Squash
- Air Fryer Green Beans with Lemon
- Air Fryer Sesame Kale Chips
- Homemade Basil Pesto on Spaghetti Squash
- Savory Bread Pudding with Butternut Squash
- Healthy Roasted Brussels Sprouts with Figs & Manchego
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Juicy, sweet roasted baby tomatoes, creamy burrata cheese, and crisp leafy green lettuce are brought together with a Miso Maple Vinaigrette, making a memorable late summer salad you just won't be able to forget.
- 1 tablespoon olive oil
- 2 cups baby tomatoes, rinsed & drained
- 1/4 teaspoon salt
- 3-4 turns freshly cracked pepper
- 6-8 oz. leafy green lettuce, torn into pieces, washed, and dried
- 2 large burrata balls
- 1/4-1/3 cup miso maple vinaigrette
- Freshly cracked black pepper
- Preheat the oven to 425 degrees. Pour tablespoon oil on smaller a rimmed baking sheet and toss tomatoes, salt, and pepper, in the oil until the veggies are covered in the oil and spices.
- Bake the tomatoes for 20-22 minutes, or until the tomatoes have blistered, some have burst, and are a nice and jammy dark red. There's no need to stir the tomatoes while they cook.
- Remove the tomatoes and let them cool for a few minutes.
- Assemble the salads: place the greens in the bottom of the bowl and top with roasted tomatoes. If serving 2 salads, add 1 burrata ball to each salad; if serving 4, cut the burrata balls in half and split each between 2 salads.
- Drizzle 1-1.25 tablespoons dressing over the smaller salads or 2-2.5 over the larger salads. Crack fresh black pepper over top and serve!
1. This salad will last in the fridge for 2-3 days if store undressed and without burrata on it.
Serving Size1 side salad with half burrata ball and 1-1.25 T vinaigrette
Amount Per Serving Calories 244Total Fat 12gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 7gCholesterol 11mgSodium 1812mgCarbohydrates 26gFiber 11gSugar 10gProtein 13g
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 dieticians 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.