Roasted Tomato Salad with Burrata: a hearty, yet light summer salad with jammy summer tomatoes, creamy burrata, and a sweet and tangy vinaigrette. It's refreshing, easy to make, ultra-versatile, and the perfect way to enjoy farm-fresh tomatoes. Serve it as a light lunch or with your favorite main dishes for dinner.
This recipe was originally published on August 19, 2019. It was updated on July 8, 2025.
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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, antsy to get back out to restaurant dining, Chris and I decided to go to our local cheese shop, The Fox and Crow (updated in 2025: now sadly out of business), 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.
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 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!
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. You can also use Roma tomatoes, cut in half.
- 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!
Chelsea's 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.
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.
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Tools needed to make this recipe
More summer salad recipes
- Broccoli Slaw
- Nectarine Salad
- 5 Bean Salad
- Greek Quinoa Salad
- Broccoli Raisin Salad
- Roasted Sweet Potato & Quinoa Salad
- Avocado Blueberry Salad
- Grilled Corn & Chickpea Salad with Roasted Garlic Vinaigrette
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.
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.
