Roasted Cherry Tomato Burrata Salad
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Roasted Cherry Tomato Burrata Salad is a warm, summery twist on classic Caprese! Roasting cherry tomatoes concentrates their natural sweetness and creates a deliciously juicy, jammy base for cool, creamy burrata. Fresh basil adds an aromatic pop, while a drizzle of balsamic brings everything together. Elegant yet effortless, this beautiful salad is perfect as a starter, light lunch, or side dish for your next summer gathering. The perfect starter for Shrimp Scampi!
Why This Recipe is a Keeper!
There’s nothing quite like fresh tomatoes and creamy cheese in the summer, but roasting the tomatoes–especially cherry tomatoes–takes this classic combination in a delicious new direction.
As the tomatoes roast, they soften and release some of their juices while their natural sugars become more pronounced.
For this salad, you want the tomatoes softened and beginning to burst but not completely broken down. Paired with rich, creamy burrata cheese, the warm, juicy cherry tomatoes create an irresistible contrast of flavor and texture.
This Roasted Cherry Tomato Salad with Burrata is:
- Incredibly easy! The tomatoes do most of the work in the oven, and the rest is simply arranging and finishing.
- Visually stunning! Served over peppery arugula, the vibrant roasted cherry tomatoes and creamy white burrata create a beautiful contrast of colors and textures.
- Effortlessly elegant! The pairing of tomatoes and burrata turns a handful of simple ingredients into a dish worthy of company.
- Versatile! Serve it as a starter, a side salad, a light meal, or alongside your favorite Italian-inspired summer entree.
With its combination of sweet, jammy roasted tomatoes, creamy burrata, fresh arugula, and lush balsamic vinaigrette, this salad proves that simple summer ingredients need very little fuss to shine!
How to Make Burrata Caprese Salad with Roasted Cherry Tomatoes:
Recipe Ingredients:
Here’s everything you’ll need to make this Roasted Cherry Tomato Salad recipe. See the recipe card below for the exact quantities.
Ingredient Notes and Substitutions:
- Oils: I combine canola oil and extra-virgin olive oil for the dressing. Using only canola oil is a bit too light, while using only extra-virgin olive oil is too heavy. You can also use vegetable, avocado, or grapeseed oil instead of the canola.
- Balsamic Vinegar: We love the Kirkland brand from Costco, but as long as you’re using a good balsamic vinegar from Modena, Italy, you’re in good shape.
- Dijon Mustard: The Dijon mustard helps emulsify the dressing. You can’t go wrong with Grey Poupon, which originated in Dijon, France, in the 1800s. Although Kraft Heinz now owns it, it has authentic roots. Grey Poupon is widely available in every supermarket.
- Cherry Tomatoes: Use grape or cherry tomatoes. I like to use a combination of red and yellow.
- Burrata: Burrata is a soft, fresh Italian cheese made from cow’s milk. It has been immensely popular recently, although it has been around since the early 1900s. It looks like a ball of fresh mozzarella because it is fresh mozzarella on the outside. However, the inside is a lush combination of fresh cream and cheese curds. It’s sold immersed in water and typically has a short shelf life in the refrigerator. It’s also pricey, so substitute fresh mozzarella if desired.
- Arugula: Use baby arugula, as more mature arugula tends to be bitter. Find it in the salad department.
Step-By-Step Instructions:
- Gather and prep all the ingredients.
- Preheat oven to 400 degrees.
- Combine the dressing ingredients in a small bowl and whisk until blended. Set aside or refrigerate until needed.
- Place the cherry tomatoes on a rimmed baking sheet. Drizzle with olive oil and season with salt and black pepper.
- Roast for 20 minutes, or until the tomatoes release their juices. Let cool to room temperature.
- Scatter 3 cups of the arugula on a large platter.
- Top with the cooled cherry tomatoes, including the juices.
- Tear each burrata ball into two pieces and distribute evenly over the salad.
- Drizzle with some of the balsamic vinaigrette.
- Top with remaining arugula and basil leaves. Sprinkle with salt and freshly ground black pepper and serve immediately.
Chef Tip:
- Let the burrata cheese come to room temperature for the best flavor.
Recipe FAQs:
Yes. Fresh mozzarella or small mozzarella balls are good substitutes, although you won’t get the luxurious creamy center that makes burrata distinctive.
For this Burrata Caprese Salad, you can make the dressing 3-4 days in advance; it keeps very well in the refrigerator. The tomatoes are best served right after they cool. The rest of the salad is easily assembled right before serving.
Variation:
- Make this salad your own by adding thinly sliced peaches or nectarines for an extra summery touch.
Serve with:
- Grilled Marinated Skirt Steak with Peperonata
- Chicken Milanese
- Chicken Spinach and Artichoke Puff Pastry Parcels
- Crustless Spinach Artichoke Quiche
- Prosciutto-Wrapped Halibut with Herb Caper Butter
More great tomato salad recipes you’ll love!
- Tomato and Onion Salad
- Creamy Cucumber Tomato Salad
- Tuscan Cherry Tomato and White Bean Salad
- Marinated Tomatoes
Get all my side dish salad recipes at Side Dish Salads – From A Chef’s Kitchen.
Roasted Cherry Tomato Burrata Salad
Ingredients
Dressing
- 1/4 cup balsamic vinegar
- 1/4 cup canola oil
- 1/4 cup extra-virgin olive oil
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- Salt and freshly ground black pepper, to taste
Salad
- 2 pints cherry or grape tomatoes, (4 cups)
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper, to taste
- 4 cups baby arugula, (approximately)
- 4 balls burrata cheese
- 2 sprigs fresh basil, large leaves torn
Instructions
Dressing
- Combine the dressing ingredients in a small bowl and whisk until blended. Set aside or refrigerate until needed.
Salad
- Preheat oven to 400 degrees.
- Place the cherry tomatoes on a rimmed baking sheet. Drizzle with olive oil and season with salt and black pepper.
- Roast for 20 minutes or until the tomatoes give off their juices. Let cool to room temperature.
- Scatter 3 cups of the arugula on a large platter.
- Top with the cooled cherry tomatoes, including the juices.
- Tear each burrata ball into two pieces and distribute evenly over the salad.
- Drizzle with some of the balsamic vinaigrette.
- Top with remaining arugula and basil leaves.
- Sprinkle with salt and freshly ground black pepper and serve immediately.
Notes
- You can also use vegetable, avocado or grapeseed oil instead of the canola.
- Use fresh mozzarella cheese instead of burrata.
- Let the burrata cheese come to room temperature for the best flavor.
- You can make the dressing 3-4 days in advance; it keeps very well in the refrigerator.
- The tomatoes are best served right after they cool.
- The rest of the salad is easily assembled right before serving.
Nutrition
Nutritional values are automatically calculated using unbranded products and are estimates only. Actual results may vary based on ingredients used and portion sizes. Adjust as needed for dietary restrictions, allergies, or health concerns.
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