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.

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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.

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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, 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.
• 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:

1. Preheat the oven to 425 degrees Fahrenheit.
2. Toss the tomatoes, olive oil, and salt together on a rimmed baking sheet. Roast until the tomatoes are blistered and some have burst.
3. Whisk the salad dressing ingredients together in a medium-size mixing bowl.
4. 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!

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.

Recipe FAQs:

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.

Tools needed to make this recipe:

• Sheet pan
• Heat safe spatula
• Measuring cups & spoons
• Medium mixing bowl
• Whisk

More summer salad recipes:

• Broccoli Slaw
• 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

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