Bursty Tomato Burrata Salad | RecipeTin Eats






My favorite burrata recipe – Bursty Tomato Burrata Salad. Juicy roasted cherry tomatoes, creamy burrata cheese, dollops of pesto, swish of olive oil and crusty bread. Easy, luscious, rustic perfection. A beautiful appetiser or gentle meal that’s not too costly to make.

Overhead photo of Burst tomato burrata salad

That is my favorite burrata recipe

Burrata appears to be all the fashion nowadays, on the menu of nearly each fashionable restaurant. That unusual trying wobbly white ball of cheese with a molten centre that oozes out if you reduce into it, there is no such thing as a different cheese prefer it. (Is there??)

The title burrata is linked to the Italian phrase for butter, which hints on the wealthy and creamy style of burrata. With a cheese this good but not that costly to purchase, you can also make one thing actually particular with little or no effort and modest value.

For me, juicy, bursty roasted cherry tomatoes served heat with a plump burrata ball plonked on high and a aspect of heat bread is nearly nearly as good as meals will get. It’s on the desk in quarter-hour, prices round $15, and it’s all the time successful. All the time!

Scooping up Burst tomato burrata salad with crusty bread

What’s burrata?

Burrata is an Italian contemporary cheese. It’s primarily a ball of contemporary mozzarella stuffed with cream. The skin shell is stretchy and curdy like mozzarella whereas the within is smooth and creamy, and oozes out delightfully if you reduce into the ball. Burrata is wealthy and intensely milky in style, but by some means contemporary and delicate on the similar time. The flavour is definitely fairly delicate, like contemporary mozzarella. It’s not salty or closely flavoured like an aged brie or cheddar.

Originating from the Puglia area of Italy, it’s made out of cow milk (generally buffalo milk) and is so delicate it is available in water in tubs. There’s nothing sadder to open a bath to search out the burrata has already been pierced and the cream has oozed out into the water….what a waste!!

How you can eat burrata – Burrata is eaten as is ie no cooking. To me, due to the delicate flavour, burrata is extra about what you serve with it slightly than the cheese itself. It is advisable to add flavour and salt, and deal with burrata nearly like cream that makes a sauce. You’d by no means simply dump simply cream on a pasta, proper? Want so as to add salt and flavourings. Bacon! Rooster! Parmesan!

The way it’s utilized in dishes – Plonked on pastas, salads and toasts, in addition to served plain with only a drizzle of olive oil and grilled bread on the aspect. Consider it as an prompt sauce!

As we speak’s recipe is a burrata salad – and it’s my favorite method to make use of burrata in a dish.

Observe: Not all burrata is created equal.

Good burrata could have a creamy centre that oozes out if you reduce into it and have a ravishing luscious mouthfeel. Lesser high quality burrata is not going to ooze correctly.

My go-to model is Paesanella. It’s an native Australian model pretty broadly out there nowadays right here in Australians grocery shops and contemporary produces shops. You’ll find even higher ones at (good) Italian / cheese delis from artisan small batch producers.

Substances in Bursty Tomato Burrata Salad

Ending with dollops of pesto takes this excessive. Style sensible – and likewise appears to be like. Love the way it turns the juices inexperienced!

Nevertheless it’s nonetheless value making even with out. If basil is both extortionately costly or a rummage within the freezer for leftover pesto is unsuccessful, I nonetheless make this although I do add one thing else to compensate, like dried herbs with the roasted tomatoes. I’ve popped some strategies within the recipe card for pesto alternate options.

Burrata and (semi-optional) pesto

How to make burst tomato burrata salad
  • Burrata – See field above for details about burrata. No preparation is want to make use of it, simply drain the liquid and use as is. Nevertheless, simply emphasising my suggestion to get an excellent one. If it doesn’t ooze, frankly, you could as properly simply get ricotta! My go-to model is Paesanella which is accessible at some massive grocery shops and contemporary produce shops. Else, Italian / cheese delis.

  • Pesto – As famous above the photograph, beneficial for my favorite model of this dish however I nonetheless make it with out. Use selfmade pesto (freezes so nice!) or an excellent store-bought.

  • Recent basil – For sprinkling. As with with pesto feedback, extremely beneficial however nonetheless value making with out.

The burst tomatoes and sauce

Right here’s what you want for the sauce and burst tomatoes. Which, in case you hadn’t gathered but, is only a cute title for roasted cherry tomatoes – as a result of they go wrinkly and smooth, able to “burst” at a contact!

How to make burst tomato burrata salad
  • Cherry or grape tomatoes – 500g/1lb, about 4 cups in complete, 2 normal Australian punnets. As a result of we’re roasting them, they’re scrumptious even when they don’t seem to be of their summer time prime. However think about how good this dish is when cherry tomatoes are at their sweetest!

  • Eschalot (US: Shallot) – Also called French onions and referred to as “shallots” within the US. They’re like child onions, however with purple-skinned flesh. To not be confused with what some folks in Australia name “shallots”, ie. the lengthy inexperienced onions. Extra delicate and never as sharp as extraordinary onions so that you don’t find yourself with large lumps of onion with the tomatoes. Substitute with a garlic clove, finely minced white a part of inexperienced onions, or finely shaved crimson onion.

  • Sherry vinegar – Just a little drizzle of vinegar to chop by way of all of the olive oil and wealthy cheese actually lifts this dish, I discover. Use any clear(ish) vinegar that’s not as sharp as plain white vinegar. eg. like white wine vinegar, crimson wine or apple cider vinegar.

  • Customary olive oil – For roasting the tomatoes. No want to make use of your great things for cooking.

  • GOOD further virgin olive oil – For drizzling over the dish on the finish! That is what you employ your great things for. Higher flavour, richer color!

How you can make Bursty Tomato Burrata Salad

The tomatoes solely take 10 minutes within the oven to develop into softened and a bit wrinkly however nonetheless holding their form. The proper state of almost-bursting (we would like a lot of the precise bursting to occur in our mouth!).

  1. Bake 10 minutes – Toss the tomatoes with olive oil, salt, pepper and the eshallots (US: shallots). Unfold on a tray and bake for 10 minutes at 200°C/400°F (180°C fan) till the tomatoes are softened, some are wrinkly, however they’re all nonetheless holding their form and never collapsed into mush.

  2. Vinegar – Gently push the tomatoes to at least one aspect of the tray (so they’re bunched up collectively) and drizzle with the vinegar.

    Switch – Then gently switch the tomatoes to a serving plate, in a single layer.

How you can deal with the burrata:

How to make burst tomato burrata salad

Now, burrata time! Nothing must be finished to organize it, we use it straight out of the bathtub.

  1. GENTLY drain the liquid out of the burrata tub.

  2. GENTLY roll the burrata out of the bathtub into your hand.

  3. GENTLY place the burrata on high of the tomatoes.

  4. Dollop pesto randomly throughout the tomatoes – I additionally do some on the burrata. Why not? 🙂

Do you see a theme within the directions right here? 😂 Burratas are delicate – the mozzarella shell is skinny and barely holding in that molten creamy good inside. Fairy fingers are important right here to keep away from a burrata explosion in your fingers. Not enjoyable, my mates! (Says the woman who did it simply 2 days in the past).

How to make burst tomato burrata salad
  1. End with a sleek of olive oil and sprinkle of contemporary basil laves. Then serve your vibrant vivid burrata salad with a aspect of crusty bread!

  2. Nominate a fortunate particular person to interrupt into the burrata to let the molten centre come oozing out. Let that creamy centre run in every single place, mingling with the tomato juices and the pesto…you’re imagining it, proper???

    Right here’s your masterpiece earlier than everybody will get caught in. An excellent plate of rustic perfection!

Burst tomato burrata salad ready to be eaten

And right here it’s, 5 seconds later.

Actually, for a burrata plate this large which might simply serve 2 if not 3 folks for lunch, I’d count on to pay upwards of $30 at a stylish bistro – plus bread which they’d most likely cost one other $10 for.

All of the substances right here value me round $15, allowing for you solely use about 1/4 of a full batch of pesto (it freezes completely).

Vibrant, vivid meals that’s made for sharing, completely imperfect scrumptious mess. That is 100% my sort of meals! – Nagi x

Watch tips on how to make it

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Overhead photo of Burst tomato burrata salad

Bursty Tomato Burrata Salad

Servings4 – 6 as a starter

Faucet or hover to scale

Recipe video above. My favorite burrata recipe – Bursty Tomato Burrata Salad. Juicy roasted cherry tomatoes, creamy burrata cheese, dollops of pesto, swish of olive oil and crusty bread. Easy, luscious, rustic perfection. Attractive appetiser or gentle meal that is not too costly to make.Ending with pesto takes this excessive but it surely’s nonetheless value making even with out. However no matter you do, remember bread for mopping!


Roasted tomatoes:

  • Preheat oven to 200°C/400°F (180°C fan).

  • Roast 10 min – Toss the cherry tomatoes with the olive oil, eschalot, salt and pepper (in a bowl, or on a tray). Unfold on a tray. Roast 10 minutes till softened however not collapsing.

  • Vinegar – Gently push the tomatoes to at least one finish of the tray. Drizzle over vinegar. No want to combine.


  • Tomatoes – Fastidiously switch tomatoes to a plate, spreading them out in a single layer.

  • Burrata – Gently (GENTLY!!) drain the water out of the bathtub and roll the burrata out into your hand. Place a burrata on high of tomatoes.

  • End – Drizzle the 1 tablespoon of fine further virgin olive oil all around the plate. Dollop pesto randomly throughout. Sprinkle with salt flakes and basil.

  • Serve with crusty bread on the aspect!
  • Consuming!

  • Nominate an individual to do the chopping honours. Break into the burrata with a serving spoon. Let the centre ooze out. Be sure to scoop up a little bit of every part, pile onto bread and eat! Remember to mop the plate clear. The juices are the most effective half.

Recipe Notes:

1. Burrata – wobbly ball of Italian cheese with a skinny mozzarella shell and a creamy centre that oozes out if you reduce into it. Creamy mouthfeel with a reasonably delicate flavour like mozzarella – it’s extra about what you serve it with. Burst roast tomatoes with an excellent swish of olive oil and good sprinkle of salt is a wonderful pairing. Should you add pesto, it takes it excessive.
FIND IT within the fridge part of most grocery shops nowadays, offered in tubs, the burrata is in water. My go-to model is Paesanella which is broadly accessible nowadays, ~$6.
Not all burratas are created equal. Good ones have an oozy centre. Low cost ones don’t. 
2. Pesto – As per Observe 1, this recipe is superb even with out pesto. With pesto, it’s even higher! Identical with basil leaves.
3. Eschalots (referred to as shallots within the US) are the newborn onions which might be extra delicate and never as harsh as extraordinary onions. Sub with crimson onion, the white a part of inexperienced onions, or 1 massive garlic clove finely minced.
4. Sea salt flakes – a posher flaky kind of salt which is an effective ending salt. Simply extra delicate, lighter spreading of salt throughout dishes. Due to the form, 1/2 tsp salt flakes = 1/4 tsp salt grains. So for those who don’t have flakes, use half the quantity.
Leftovers will maintain for a few days however it is a dish finest eaten freshly made. To take it someplace, maintain all of the elements separate and serve the tomatoes at room temp (by no means chilly!). See pesto recipe for storage suggestions so it doesn’t go brown.
Diet per serving assuming 4 servings.

Diet Data:

Energy: 305cal (15%)Carbohydrates: 7g (2%)Protein: 11g (22%)Fats: 29g (45%)Saturated Fats: 9g (56%)Polyunsaturated Fats: 1gMonounsaturated Fats: 8gLdl cholesterol: 37mg (12%)Sodium: 596mg (26%)Potassium: 292mg (8%)Fiber: 1g (4%)Sugar: 4g (4%)Vitamin A: 1275IU (26%)Vitamin C: 29mg (35%)Calcium: 307mg (31%)Iron: 1mg (6%)

Lifetime of Dozer

Overseeing the taking pictures of immediately’s recipe. He had helpful strategies for styling (they concerned burrata and bread and his mouth).

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