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–+ servings

Burrata salad with roasted cherry tomatoes, pine nuts and basil

Print Recipe
Prep Time 5 minutes
Cook Time 55 minutes
Servings: 4
Course: Salad
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

  • 400 g cherry tomatoes halved
  • 2 garlic cloves sliced
  • 2 tbsp balsamic vinegar
  • 2 small handfuls fresh basil plus extra for garnish
  • 1 lemon juiced and zested
  • 6 tbsp extra virgin olive oil
  • 4 x 100 g whole burratas
  • 2 tbsp toasted pine nuts

Method
 

  1. Preheat the oven to 180°C (350°F) top and bottom heat, or 160°C (320°F) fan. Place the cherry tomatoes and garlic on a small baking tray and drizzle with olive oil, salt, and black pepper.
  2. Roast for about 45 minutes, sprinkle the balsamic vinegar over the top, and let them cool (though they're also delicious warm).
  3. Blend the basil and lemon zest and juice with a hand blender along with the olive oil, salt, and black pepper.
  4. Divide the roasted tomatoes among 4 plates, place a burrata on top of each one, scatter over the pine nuts and the basil oil, add a little extra basil, and finish with a grind of black pepper on top.

Notes

If you can't find burrata, substitute mozzarella instead.
If you're short on time, you can sauté the tomatoes in a pan instead, but the result won't be the same. In the oven they caramelize and cook through perfectly.

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