Subscribe to get a free eCookbook with our Top Recipes!

CiaoFlorentina

Easy Italian Recipes, Organic Food & Lifestyle Blog!

Main navigation

Burrata Roasted Tomato Salad Recipe

by 200 Comments

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.

Slowly Roasted Cherry Tomatoes over Burrata Cheese with a Scallion Dressing

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. 

Mandatory to wipe our plates clean with pieces of rustic bruschetta, but this would be just as lovely over a bed of this quinoa salad or couscous.

P.S. I bet you’ll also love this variation with strawberries and balsamic glaze.

Platter of roasted cherry tomato salad with fresh burrata and scallion dressing

5 from 3 votes
Print
Burrata Roasted Tomato Salad Recipe
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

An heirloom roasted tomato salad on top of pouches of fresh burrata cheese drizzled with a zesty scallion dressing!

Course: Appetizer
Cuisine: Italian
Servings: 4 people
Author: Florentina
Ingredients
  • 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
Instructions

  1. 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.

  2. 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. 

  3. 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.

  4. 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. 

You’ll Also Love:

Cucumber Tomato Salad Recipe

Cucumber Tomato Salad

Roasted Tomato Soup Recipe

Roasted Tomato Soup

Burrata Pizza Recipe

Burrata Pizza

Tomato Burrata Salad Recipe ( Burrata Caprese )

Tomato Burrata Caprese

Pin1K
Share5
Shares 1K

Subscribe

for your weekly recipe fix.

Reader Interactions

Comments

  8. While I do enjoy a burrata, I find a nice fresh Buffalo Mozzarella more enjoyable and versatile. Just a nice ripe heirloom tomato, some fresh basil and some balsamic and evoo, now what says summer better than that

    Reply

  54. My favorite cheese ever was a years-aged sharp white cheddar that my dad would gift me with after he had taken a business trip to England. It was pungent, tangy and crumbly…divine!

    Reply

  60. I am a cheese lover and prefer certain cheeses for certain recipes. For French onion soup it would only be Gruyere, for Mac and cheese, I would mix extra sharp cheddar with a pepper jack. fresh made Mozzarella is a natural with tomatoes and Basil. But recently, I found a cheese that I feel has overtaken my previous favorite of Parmigiano Regiano and that is Sartori’s BellaVitano. It comes in a few flavors, so start with the Gold and look forward to finding Salsa, Espresso, Chai, Raspberry and others. Pour a glass of wine and enjoy this cheese with fruit and a crusty bread and of course “Friends”.

    Reply

  71. A cheese that I tasted while on a holiday in Italy. No idea what it was but the restaurant at Il Borro had it on a cheese sample tray at supper.

    Reply

  122. I really like a nice wrapped brie (made it myself at Christmas – was a real hit) but was also introduced to a Smoked Gruyere that is fabulous with crackers and a nice glass of wine …

    Reply

  134. My favorite cheese ever was one I had at a cheese making place somewhere outside of Amsterdam. It was a mild smoked cheddar with bacon bits and something else that I can’t remember. I wasn’t allowed to carry it through customs–so I ate the whole thing. I’m not sorry I ate it all. I still dream about that cheese.

    Reply

  161. Mozzarella is my absolute favorite cheese. I can eat it on anything, melted or not. But when I cook with it, I have to buy a lot because I eat as much as I put in my recipe.

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

1K Shares
Pin1K
Share5
Tweet
MENU