Make a Slow Roasted Tomato and Burrata Salad by roasting plum tomatoes in the oven until deliciously sweet. Top the roasted tomatoes with creamy burrata and fresh basil leaves!
Make a delicious and creamy burrata salad with slow roasted tomatoes and fresh basil
One of the best things about summer is the fact that tomatoes are delicious and in season. Closely followed by the fact that you can say the same for corn and peaches. I created this slow roasted tomato and burrata salad to celebrate the delicious summer season.
Slow roasting plum tomatoes brings out a subtle sweetness that is balanced by the cool burrata balls. For this recipe I leave my plum tomatoes thick, but I also like to slice them thin and slow roast them for sandwiches.
I created this slow roasted tomato and burrata salad because I am constantly looking for a side dish that will be delicious and satisfying even when it is super HOT outside. I don’t want to be weighed down by the dishes that I usually love in the cooler months. This one packs all the flavor, but I still feel light and satisfied.
Use your summer tomatoes to make a delicious roasted tomato salad!
This slow roasted tomato and burrata salad is ideal for those imperfect summer tomatoes. I find that the plum tomatoes tend to have some yellow spots or aren’t very flavorful. Roasting them for a long time at a low temperature will bring out extra sweetness and flavor.
When selecting ingredients for this salad I do recommend using plum tomatoes, but you can really use whatever you like best or have on hand. If you are using a larger tomato I recommend cutting into quarters instead of cutting it in half.
Besides the tomatoes you need some burrata, basil, olive oil and salt and pepper. Because I know I will get this question, I will say that you can make this with regular mozzarella, but I prefer the extra creaminess of the burrata with the roasted tomatoes. I recommend that you use fresh basil instead of dried to keep the plate bright and refreshing.
What kitchen tools do you need to make this tomato and burrata salad?
You really only need a few pieces of kitchen equipment to make this slow roasted tomato and burrata salad. Start with a large baking sheet and some parchment paper. You can skip the parchment if you do not have it, but I find it helps immensely with the cleanup.
Other than that I recommend having a sharp serrated knife and a good cutting board. If you want to apply your oils evenly, grab an oil brush and a small dish before applying the oil.
This is a recipe that you will want to make for a crowd. Whenever I am cooking for a group I like to display my recipe proudly on a beautiful serving dish. This is the dish that I have from Target that I have been using to serve everything!
How to make a Slow Roasted Tomato and Burrata Salad
To make this slow roasted tomato and burrata salad start by preheating the oven to 252F and line a baking sheet with parchment paper. Slice the tomatoes in half length wise and arrange on the baking sheet. Drizzle the tomatoes with avocado oil and season with salt, pepper and dried oregano.
Place the tomatoes in the oven and allow them to roast for two and a half hours. Do not touch them while they are in the oven. Just let them sit and roast up! They are doing fine without you touching them.
Remove the tomatoes from the oven and allow them to cool. Arrange the tomatoes on a serving dish. Top the tomatoes with shredded burrata chese.
Can I make this tomato and burrata salad ahead of time?
Yes! You can roast the tomatoes up to 24 hours in advance. You can store them in the fridge and serve the burrata salad cold or at room temperature.
Check out these other delicious summer salad recipes!
- Veggie Couscous Salad
- Grilled Caesar Salad with Homemade Caesar Dressing
- Mediterranean Shrimp Salad
- Antipasto Salad Recipe
As always, if you make this recipe, leave me a comment below or let me know on Instagram!
- Preheat oven to 225F and line a baking sheet with parchment paper. Rinse plum tomatoes and slice in half longways. Place on baking sheet cut side up and drizzle with olive oil. Season tomatoes with salt, pepper, and oregano.
- Place the baking sheet in the oven and bake at 225F for 2 and a half hours. Remove tomatoes from the oven and allow to cool. Then, transfer to a serving plate.
- Tear the burrata open with your hands at place over the tomatoes. Garnish with extra virgin olive oil, flakey sea salt, and fresh basil.