Oven Roasted Tomato and Burrata Salad

Photography by Faith Danielle

Have you ever wondered what to do with that pint of delicious tomatoes that are a little too ripe? Try roasting them! This Oven Roasted Tomato and Burrata Salad recipe is one of my favorite go-to treats when I notice my cherry tomatoes are a little too ripe for the girl’s lunches.

Ingredients:

• 2 tablespoons, plus more for drizzling

• 1 tablespoon white wine vinegar

• 1 teaspoon kosher salt

• 1/2 teaspoon black pepper

• 2 pints assorted grape and cherry tomatoes, halved

• 4 whole garlic cloves still in the skin

• 1 baguette, sliced

• 1–8 ounce ball of burrata cheese

• Basil leaves, flaky salt, and freshly ground pepper for serving

Instructions:

1. Pre-heat oven to 425 degrees

2. Take 1-2 pints of cherry tomatoes and slice in half

3. Mix tomatoes with a tablespoon of olive oil, white wine vinegar, and a heathy dash of salt and pepper.

4. Line your baking sheet with coated tomatoes and toss in some (unpeeled) garlic cloves.

5. Roast for about 20-25 minutes. Just make sure you don’t overcook them.

6. Remove tomatoes, and while they rest, slide the garlic gloves out of their skin into a bowl. Add lemon juice, olive oil, and a dash of salt. This will become your ‘dressing’!

7. I chose to serve over a bed of arugula. But if you have fresh, crusty bread or crosti, do yourself a favor and get it ready! I take my garlic mixture and spoon some on the bread, add tomatoes and a spoonful of Burrata, and it’s heaven!

I added the roasted tomatoes to my lettuce, took my Burrata, and pinched it into chunks evenly spread over my serving dish. I finished by drizzling my ‘dressing’ all over and added another squeeze of lemon because I like that little citrus kick.

This recipe is so simple, and like most of my recipes, you can make it your own!

I’m curious, what are some of your go-to recipes for food that you don’t want to waste!

Xx
Jo