Description
A fresh and vibrant salad featuring creamy burrata cheese and juicy cherry tomatoes, drizzled with basil pesto.
Ingredients
Scale
- 200g/6 oz fresh burrata cheese
- 1/4 cup basil pesto
- 500g/1 lb cherry or grape tomatoes
- 2 tbsp extra virgin olive oil
- 2 tbsp eschalot (finely chopped)
- 1/2 tsp cooking/kosher salt
- 1/4 tsp black pepper
- 2 tsp sherry vinegar
- 1/2 tsp salt flakes
- 1 tbsp extra virgin olive oil (for finishing)
- A few fresh basil leaves (for sprinkling)
- Warmed crusty bread (for mopping)
Instructions
- Take the burrata out of the fridge and let it sit on the counter for 30 minutes.
- Preheat your oven to 200°C (400°F). Toss the cherry tomatoes with 2 tbsp of olive oil, salt, and pepper, then roast for about 15-20 minutes until they start to burst.
- While tomatoes are roasting, finely chop the eschalot and set aside.
- Combine roasted tomatoes with burrata in a bowl or platter. Drizzle with basil pesto, remaining olive oil, and sherry vinegar.
- Scatter eschalots over the top, sprinkle with salt flakes, and fresh basil. Serve warm with crusty bread.
Notes
Opt for high-quality burrata for the best flavor and serve with a crisp white wine.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 30mg