I’ve made so many roasted tomato salads in my life, but this one served over pouches of fresh burrata cheese and drizzled with a zesty scallion dressing takes the cake.
Make sure to use the very thin and mild scallions, or substitute with a large bunch of onion chives. I used a mix of heirloom cherry tomatoes but it can be done with the larger variety, sliced or cut into wedges. They will take longer to roast and collapse, but equally delicious.
P.S. I bet you’ll also love this variation with strawberries and balsamic glaze.
Burrata Roasted Tomato Salad Recipe
- 1 lb burrata cheese (organic)
- 1 lb heirloom cherry tomatoes (organic)
- 1 bunch scallions (you can substitute with chives)
- 1/4 c extra virgin olive oil
- 1 lemon (juice only)
- 1/4 c fresh chives (for garnish)
- 1/4 tsp sea salt to taste
- Preheat your oven t 350”F. Slice the cherry tomatoes into 3 slices lengthwise. Layer them in a single layer on a large oiled baking sheet.
- Drizzle with a lug of olive oil over the top and sprinkle with a good pinch of sea salt to your taste. Roast for 35 minutes in the preheated oven or until nicely caramelized around the edges.
- Meanwhile cut the scallions (both greens and whites) into chunks. Add them to the bowl of a food processor with the olive oil and lemon juice. Puree until smooth. Transfer to a bowl and season to taste with sea salt. Adjust the dressing to your taste with more lemon juice, sea salt and olive oil to your desired consistency.
- Tear the burrata cheese into chunks and place it on a serving platter. Top with the roasted tomatoes and generously drizzle over the top with the scallion dressing. Garnish with chives and chive blossoms.