Roasted Tomato Burrata Salad

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1 lb (450g) cherry or grape tomatoes

1/2 small red onion, finely chopped

3 garlic cloves, minced

1 tbsp olive oil

Salt and freshly ground black pepper, to taste

2 balls of fresh burrata cheese

Fresh basil leaves, for garnish

Optionally: 2 cups mixed salad greens (such as arugula, spinach, or baby kale)

Toasted ciabatta or baguette, for serving

1 cup fresh basil leaves, packed

1 garlic clove, minced

1/4 cup extra-virgin olive oil

1 tbsp white wine vinegar or lemon juice

1 tbsp honey

1 tsp Dijon mustard

Salt and freshly ground black pepper, to taste

Directions

Roast the tomatoes:

Preheat your oven to 400°F (200°C).

Place the tomatoes, chopped onion and minced garlic in a baking dish. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.

Roast in the preheated oven for 15-20 minutes, or until they are soft and slightly caramelized. Remove from the oven and let them cool slightly.

Prepare the basil vinaigrette:

In a food processor or blender, combine the basil leaves, garlic, olive oil, vinegar (or lemon juice), honey, Dijon mustard, salt, and pepper. Blend until smooth.

Taste and adjust seasoning. Set aside.

Assemble the salad:

On a serving platter, spread the mixed salad greens, if using.

Tear the burrata into large pieces and place them on a plate or over the greens.

Arrange the roasted tomatoes over the burrata.

Drizzle the basil vinaigrette over the salad, making sure to evenly distribute it.

Garnish and serve:

Garnish with fresh basil leaves and serve immediately with a toasted ciabatta or baguette.

Nutrition

• Calories: 269 cal
• Total Fat: 22.9 g
• Saturated Fat: 9.3 g
• Unsaturated Fat: 1.1 g
• Total Carbohydrate: 11.6 g
• Dietary Fiber: 1.6 g
• Total Sugars: 7.5 g
• Protein: 5.3 g