To make this Slow Roasted Cherry Tomato and Burrata Salad roast cherry tomatoes low and slow with smashed garlic until they are sweet, jammy, and bursting with flavor. Then, top the tomatoes with irresistible creamy burrata. Finish this perfect summer dish with fresh basil, a drizzle of balsamic, and a sprinkle of flakey salt.
It is light enough for a hot day but satisfying enough to hold its own as a starter or side. I like to serve this with toasted baguette slices and a grilled meat like this marinated grilled flank steak or balsamic grilled chicken.
Summer Favorite
Appetizer or Side
Quick Look: Slow Roasted Tomato and Burrata salad
- ⏱️ Prep Time: 5 minutes
- 👩🍳 Cook Time: 55 minutes
- 🕖 Total Time: 60 minutes
- 🍅 Servings: 4 servings
- ⚡️ Calories: 192 calories per serving (based on nutrition panel)
- 🔥 Cooking Method: Slow roast tomatoes at 300F and top with burrata
- 🛒 Main Ingredients: cherry tomatoes, garlic, olive oil, burrata, basil
- ⭐️ Difficulty: Very easy
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Why You’ll Love This recipe
- Great use of summer tomatoes – this recipe is great at all times, but even better when cherry tomatoes are super sweet and in season. I love to bring a big basket of cherry tomatoes in from the garden and slowly roast them for this dish.
- Fun appetizer or side dish – I love to serve this for happy hour with friends. Put it out with a serving spoon and some garlic toasted baguette slices. It is also great alongside any grilled meats
- Serve over grilled chicken for a full meal – turn this flavorful side into a full meal by serving it over chicken. While the tomatoes are warm, spoon them over warm grilled chicken cutlets, top each pieces with a little burrata and serve for a bright and flavorful summer dinner.
Ingredients you’ll Need
You only need a few simple ingredients to make this flavorful summer salad.
- Cherry tomatoes — the star of the dish; they roast down into sweet, jammy bites that form the base of the salad.
- Garlic cloves — roasted alongside the tomatoes to infuse them with savory depth, then removed before serving.
- Extra virgin olive oil — coats the tomatoes and garlic for roasting and gets drizzled over at the end for richness.
- Kosher salt — seasons the tomatoes as they roast and draws out their natural juices.
- Burrata — torn open and placed over the warm tomatoes; its creamy, milky center is the perfect contrast to the sweet roasted tomatoes.
- Fresh basil — scattered over the top for brightness and a classic pairing with tomato and cheese.
- Balsamic vinegar — drizzled on at the end for a touch of acidity that ties everything together.
- Flakey salt and freshly ground black pepper — finishing touches that add texture and a little bite right before serving.
If you’re looking for another fantastic summer recipe that highlights the flavor of cherry tomatoes, try this cherry tomato pasta with chicken.
How to make Slow Roasted Cherry Tomato and burrata salad
Step 1: Preheat oven to 300F. Add tomatoes and smashed garlic cloves to a small baking dish and toss in olive oil and salt.
Step 2: Roast in the oven for 45-50 minutes. Remove garlic cloves from the baking pan.
Step 3: Pour tomatoes into a serving dish. Tear the burrata and arrange on top of the tomatoes.
Step 4: Garnish with fresh basil, olive oil, balsamic, flakey salt and fresh cracked black pepper.
Try this peach burrata salad next for another summer salad that is elevated by the flavor of creamy burrata.
Mad’s Expert Tips for the Best slow roasted tomato salad 🍅
- Use a small baking dish, not a sheet pan. The tomatoes should be nestled close together so they roast in their own juices rather than drying out. A crowded dish is a good thing here.
- Don’t skip the garlic. The smashed cloves infuse the tomatoes with savory depth as they roast. They get removed before serving but do a lot of flavor work while they’re in there.
- Let the tomatoes cool before adding the burrata. If the tomatoes are too hot, the burrata will melt rather than staying creamy and lush on top.
- Add the balsamic right before serving. Drizzling it at the end keeps the flavor bright and prevents it from getting lost during roasting.
Frequently Asked Questions
Can I make this ahead of time?
Yes! Just roast the tomatoes up to 24 hours in advance and store them in the fridge in the baking dish. Bring to room temperature before serving and add the burrata and garnishes fresh.
Can I use a different type of tomato?
Cherry tomatoes are ideal, but grape tomatoes work well too. If using larger tomatoes, cut them into quarters and expect a longer roast time.
What do I serve this with?
This works great as a starter or side dish. It pairs well with grilled chicken, crusty bread for scooping, or alongside a simple pasta.
Check out these other delicious summer salad recipes!
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
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Recipe
Slow Roasted Tomato and Burrata Salad
Ingredients
- 12 oz cherry tomatoes
- 4 cloves garlic peeled and smashed
- 1 tbsp extra virgin olive oil + more for garnish
- 1 tsp kosher salt
- 8 oz burrata
- Fresh basil, balsamic vinegar, flakey salt and freshly ground black pepper for garnish
Instructions
- Preheat the oven to 300F. Pour cherry tomatoes into a small baking dish along with the olive oil, smashed garlic cloves, and salt. Toss to coat the tomatoes and garlic in the oil and salt. Place in the oven to bake uncovered for 45-50 minutes
- Remove from the oven and allow the tomatoes to cool. Remove the smashed garlic cloves from the baking dish and transfer the tomatoes to a serving plate.
- Top with the burrata and drizzle some olive oil and balsamic vinegar over the top. Garnish with lots of fresh basil, flakey sea salt and freshly cracked pepper.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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