I never expected a simple burrata salad to break the internet, but this glossy, tomato-packed beauty is exactly why everyone started calling me the Burrata Queen. One bite and you’ll see why it vanished from the plate faster than it went viral.

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I’m obsessed with this Oven Roasted Tomatoes & Burrata Salad because it hits every craving I have in one messy, glossy plate. The tomatoes get jammy and intense, the burrata spills open like the main character, and I swear I could eat it straight from the serving dish without blinking.

But honestly, that’s usually what happens. I love the contrast, sweet, creamy, tangy, a little rich, a little bright.

And the viral chaos? Fully deserved.

This is the kind of salad I keep thinking about hours later. No polite little side dish energy here.

Just big burrata drama for me.

Ingredients

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Tomatoes get sweet, jammy, and a little tangy after roasting.
Extra virgin olive oil makes everything glossy, rich, and way more satisfying.
Garlic brings that cozy, savory bite you’ll smell right away.
Kosher salt wakes up the tomatoes and keeps the salad from tasting flat.
Black pepper adds a gentle kick without taking over the whole plate.
Red pepper flakes bring heat, if you’re into a little attitude.
Burrata is creamy, cool, and honestly the reason everyone hovers nearby.
Balsamic adds sticky sweetness and a sharp little punch.
Fresh basil makes it taste bright, summery, and not too heavy.
Flaky sea salt gives tiny crunchy pops at the end.
Crusty bread turns the juices and cheese into the best scoopable bite.
Basically, it’s simple food that feels a little fancy without trying hard.

Ingredient Quantities

1.5 to 2 pounds mixed tomatoes or cherry tomatoes, halved

3 tablespoons extra virgin olive oil

2 garlic cloves, minced

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon red pepper flakes, optional

8 ounces burrata (one large ball or two small balls)

1 to 2 tablespoons balsamic glaze or aged balsamic vinegar

Handful of fresh basil leaves, torn

Flaky sea salt, to finish

Crusty bread or crostini, for serving, optional

How to Make this

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1. Preheat oven to 425 F and line a baking sheet with parchment paper or foil.

2. If using cherry tomatoes, halve them. If using mixed larger tomatoes, cut into bite sized wedges.

3. In a large bowl toss the tomatoes with 3 tablespoons extra virgin olive oil, minced garlic, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon red pepper flakes if using.

4. Spread the tomatoes in a single layer on the prepared baking sheet, cut sides up when possible.

5. Roast in the preheated oven until tomatoes are blistered and beginning to caramelize, about 18 to 22 minutes depending on size.

6. Remove from oven and let tomatoes cool for 5 minutes so they are warm but not piping hot.

7. Transfer roasted tomatoes to a serving platter and nestle the 8 ounces burrata in the center, or place burrata directly on top of the tomatoes and gently tear open the outer shell.

8. Drizzle 1 to 2 tablespoons balsamic glaze or a splash of aged balsamic vinegar over the tomatoes and burrata, and drizzle a little extra virgin olive oil if desired.

9. Scatter torn fresh basil leaves over the salad and finish with flaky sea salt to taste.

10. Serve immediately with crusty bread or crostini for scooping the tomatoes and creamy burrata.

Equipment Needed

1. Oven (preheated to 425 F)
2. Baking sheet
3. Parchment paper or aluminum foil
4. Large mixing bowl
5. Cutting board and chef’s knife
6. Measuring spoons
7. Wooden spoon or silicone spatula for tossing and spreading
8. Serving platter or shallow bowl for the burrata and roasted tomatoes

FAQ

Can I use different types of tomatoes for this recipe?

Yes. Use a mix of heirloom, plum, and cherry tomatoes for varied texture and flavor. Cherry tomatoes roast quickly and become jammy while larger tomatoes add meaty pieces.

How long do I roast the tomatoes and at what temperature?

Roast at 400 F for 20 to 30 minutes until they are soft, slightly caramelized, and juices are syrupy. Smaller tomatoes may finish closer to 20 minutes.

Can I make this ahead of time?

Yes. Roast tomatoes up to 2 days ahead and store in an airtight container in the refrigerator. Bring to room temperature before assembling. Add burrata and basil just before serving.

What can I use instead of burrata?

Mozzarella di bufala or fresh mozzarella are good substitutes. They are less creamy than burrata but still offer a fresh, milky contrast to the roasted tomatoes.

How should I store leftovers and how long will they keep?

Store assembled salad in an airtight container in the refrigerator for up to 24 hours. Keep burrata separate if possible to preserve texture, and add fresh basil when serving.

Any serving tips or variations?

Serve with crusty bread or crostini to sop up juices. For a richer finish, drizzle good olive oil in addition to balsamic glaze. Add toasted pine nuts or a few olives for extra flavor.

OVEN ROASTED TOMATOES & BURRATA SALAD RECIPE Recipe Substitutions and Variations

Tomatoes (1.5 to 2 pounds mixed or cherry): use halved plum or Roma tomatoes for meatier texture, or 2 cups frozen cherry tomatoes, thawed and drained, for convenience.
Burrata (8 ounces): substitute fresh mozzarella balls for a firmer bite, or stracciatella or ricotta salata for a creamier or saltier finish.
Extra virgin olive oil (3 tablespoons): swap with avocado oil for a neutral, high smoke point option, or high quality walnut oil for a nutty flavor in cool-prep versions.
Balsamic glaze or aged balsamic (1 to 2 tablespoons): replace with a drizzle of aged sherry vinegar or a quick reduction of red wine vinegar and honey for sweet acidity.

Pro Tips

1) Roast the tomatoes until they start to wrinkle and a few edges brown, then let them rest a few minutes so juices settle. Warm tomatoes cling to the burrata and make a silkier sauce when you break it open.

2) Use the best olive oil you have for tossing and finishing. A bright, fruity bottle adds flavor without extra work and lifts simple tomatoes into something special.

3) Toast the bread well and rub it with the garlic clove you used in the tomatoes. That little step adds a mellow, cohesive garlic note and makes every bite more interesting.

4) If your burrata is very cold, let it sit at room temperature for 20 minutes before serving. Room temperature cheese spreads more easily and feels creamier against the warm tomatoes.

5) Finish with flaky sea salt and a tiny drizzle of balsamic glaze placed directly on the cheese rather than the tomatoes. The contrast of cool, tangy glaze on the creamy center is more noticeable and more delicious.

OVEN ROASTED TOMATOES & BURRATA SALAD RECIPE Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

305

kcal

Equipment: 1. Oven (preheated to 425 F)
2. Baking sheet
3. Parchment paper or aluminum foil
4. Large mixing bowl
5. Cutting board and chef’s knife
6. Measuring spoons
7. Wooden spoon or silicone spatula for tossing and spreading
8. Serving platter or shallow bowl for the burrata and roasted tomatoes

Ingredients

1.5 to 2 pounds mixed tomatoes or cherry tomatoes, halved
3 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes, optional
8 ounces burrata (one large ball or two small balls)
1 to 2 tablespoons balsamic glaze or aged balsamic vinegar
Handful of fresh basil leaves, torn
Flaky sea salt, to finish
Crusty bread or crostini, for serving, optional

Directions

Preheat oven to 425 F and line a baking sheet with parchment paper or foil.
If using cherry tomatoes, halve them. If using mixed larger tomatoes, cut into bite sized wedges.
In a large bowl toss the tomatoes with 3 tablespoons extra virgin olive oil, minced garlic, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon red pepper flakes if using.
Spread the tomatoes in a single layer on the prepared baking sheet, cut sides up when possible.
Roast in the preheated oven until tomatoes are blistered and beginning to caramelize, about 18 to 22 minutes depending on size.
Remove from oven and let tomatoes cool for 5 minutes so they are warm but not piping hot.
Transfer roasted tomatoes to a serving platter and nestle the 8 ounces burrata in the center, or place burrata directly on top of the tomatoes and gently tear open the outer shell.
Drizzle 1 to 2 tablespoons balsamic glaze or a splash of aged balsamic vinegar over the tomatoes and burrata, and drizzle a little extra virgin olive oil if desired.
Scatter torn fresh basil leaves over the salad and finish with flaky sea salt to taste.
Serve immediately with crusty bread or crostini for scooping the tomatoes and creamy burrata.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.