Easy Bursty Tomato Burrata Salad with Warm Crusty Bread

Hot cherry tomatoes hit the plate next to cold, creamy cheese in this Oven-Roasted Bursty Tomato Burrata Salad. The tomatoes release their sweet juices while the soft burrata melts into an instant sauce. You can put the whole dish together in about 20 minutes from start to finish.

The burrata cheese

Burrata looks like mozzarella from the outside, yet a thin, stretchy shell hides a soft and creamy center. Bocconcini and regular fresh mozzarella are different beasts. Those ordinary cheeses stay solid when you cut them. High-quality burrata has a distinctly fluid center.

The cheese is delicate. Makers sell it submerged in water to protect its shape and texture. You need to pull the tub out of the refrigerator 30 minutes before you plan to eat. Leave the cheese sitting in its packing water on the counter. This removes the chill so the burrata warms up slightly.

The cherry tomatoes

You can use either cherry tomatoes or grape tomatoes for this dish. The 400°F (200°C) oven heat enhances their sweetness. This high-heat method works well even when the tomatoes are out of season. You start by mixing the raw tomatoes with standard olive oil, salt, black pepper, and chopped eschalot. Eschalots are much smaller and more delicate than ordinary onions. They prevent harsh onion flavors from taking over the dish.

Roast the tomatoes on a baking tray for exactly 10 minutes. They will become tender and slightly wrinkled. They need to retain enough structure to hold their round shape on the plate. Do not overcook the tomatoes into mush.

Carefully slide the hot tomatoes to one side of the tray. Drizzle the sherry vinegar over them in that spot. This technique coats the tomatoes evenly without mixing the vinegar into the empty side of the pan.

Salad assembly

Transfer the roasted tomatoes from the tray. Spread them out evenly across a serving plate.

Carefully pour the water out of the container. Slide the cheese smoothly into your palm. Rough handling will easily tear the delicate exterior, spilling the cream from the center.

Place the whole burrata in the center of the roasted tomatoes.

Drizzle extra virgin olive oil over the cheese and tomatoes. You use standard olive oil for the high-heat roasting process, but you should reserve a high-quality extra virgin olive oil for finishing the dish. Dollop the basil pesto around the edges. Sprinkle sea salt flakes and a few fresh basil leaves over the top. The flakes provide a lighter, more delicate saltiness than standard table salt.

Serving the salad

Bring the finished plate to the table with a loaf of warmed crusty bread. You treat the soft cheese like an instant creamy sauce that requires added flavorings and salt.

Use a serving spoon to break open the burrata shell.

The creamy center will ooze out over the hot plate. It will mingle with the roasted tomatoes and the pesto.

Scoop the cheese and tomatoes directly onto the thick slices of crusty bread.

Use the bread to soak up the mingled juices and cream from the bottom of the plate.

Ingredient substitutions

You can swap out a few specific components if your kitchen is missing any of the listed ingredients.

• You can replace the fresh pesto and basil leaves by roasting the tomatoes with half a teaspoon of dried Italian herbs or dried oregano.
• Swap the eschalot for red onion shaved thin, the white ends of a few green onions minced fine, or one fat clove of garlic.
• Apple cider vinegar, red wine vinegar, or white wine vinegar are all suitable replacements for the sherry vinegar.
• You can use half the required volume of standard salt grains if sea salt flakes are unavailable.

Storing the leftovers

It is best to consume the salad as soon as it is freshly made, though you can store any leftovers in the refrigerator for a few days. The pesto will need specific storage methods to stop the surface from turning brown. If you need to transport the dish, keep all the components in separate containers. Let the roasted tomatoes reach room temperature before you serve them, rather than eating them cold.