Description
A vibrant and creamy Bursty Tomato Burrata Salad featuring warm, juicy cherry tomatoes cooked in garlic and olive oil, topped with soft burrata cheese, fresh basil, and a drizzle of balsamic glaze. Perfect as a quick appetizer or light meal with crusty bread.
Ingredients
Scale
Salad Ingredients
- 2 cups cherry tomatoes (halved or left whole if small)
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 clove garlic (minced)
- 1 tablespoon balsamic glaze
- 8 ounces burrata cheese (2 small balls or 1 large)
- 2 tablespoons fresh basil leaves (torn)
Optional
- Crusty bread (for serving)
Instructions
- Heat the olive oil: Warm 1 tablespoon of olive oil in a skillet over medium heat, preparing the pan for cooking the tomatoes.
- Cook the cherry tomatoes: Add the 2 cups of cherry tomatoes, ½ teaspoon salt, ¼ teaspoon black pepper, and the minced garlic to the skillet. Cook for 5 to 7 minutes, stirring occasionally until the tomatoes burst and release their juicy flavors.
- Remove from heat and cool slightly: Take the skillet off the heat and allow the tomatoes to cool for a moment, letting the flavors settle.
- Assemble the salad: Transfer the warm bursty tomatoes along with their juices to a serving plate or shallow bowl.
- Add burrata cheese: Gently place 8 ounces of burrata cheese on top of the tomatoes, ensuring it remains creamy and intact.
- Finish with balsamic glaze and basil: Drizzle 1 tablespoon of balsamic glaze over the cheese and tomatoes, then sprinkle 2 tablespoons of torn fresh basil leaves for a fresh, aromatic touch.
- Serve: Enjoy immediately, optionally with crusty bread to soak up the delicious juices.
Notes
- For extra flavor, add a splash of red wine vinegar or a few chili flakes to the tomatoes during cooking.
- This salad is best served warm or at room temperature to fully enjoy the creamy burrata with the bursty tomatoes.
- Pair with crusty bread for a more filling appetizer or light meal.
