Every ingredient sings in my Caprese Salad. I combine halved cherry tomatoes, a drizzle of extra virgin olive oil, minced garlic, and creamy burrata nestled among fresh basil leaves. The subtle notes of balsamic glaze, salt, and pepper create a dish that intrigues and invites a fresh twist on a classic.

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I was super excited to try this Roasted Tomato and Burrata Caprese Salad and share it with you all. I always get a kick out of mixing simple, fresh flavors and this recipe really brings them together.

I start with 2 pints of ripe cherry tomatoes that I halve and roast with a drizzle of extra virgin olive oil, minced garlic, salt and freshly ground black pepper. Then I top them off with creamy 8 oz burrata cheese that’s been carefully drained, and a handful of fresh basil leaves adds that punch of flavor.

I like to finish it with a light drizzle of balsamic glaze for a bit of tang. Its a clever twist on the classic Caprese Salad and I find it just perfect whether you want a healthy salad or even something a bit fancy like a burrata salad surprise.

Enjoy trying it out and making it your own.

Why I Like this Recipe

I love how this dish brings the perfect mix of flavors. The sweetness from the roasted tomatoes paired with the creamy burrata totally gives me a flavor explosion that I can’t get enough of.

I really like that it’s super easy to whip up. Even if I’m not in a cooking mood, I can toss together the ingredients without any crazy steps making it my go-to recipe for when I need a quick tasty meal.

And honestly, the way the basil and balsamic (if I choose to add it) elevate the dish is just amazing. It might seem simple, but those extra touches really make every bite memorable.

Ingredients

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Cherry tomatoes: Rich in vitamins and fiber, vibrant sweetness that livens this salad.
Extra Virgin Olive Oil: Healthy monounsaturated fats that roast tomatoes, lending a smooth, rich flavor.
Garlic: Packed with antioxidants, gives a punchy zest that infuses the dish with warmth.
Burrata: Creamy and mild, providing luscious protein and a decadent, velvety texture.
Fresh basil: Fragrant herb that adds a cool, peppery note balancing the rich flavors.
Balsamic glaze: Sweet and tangy drizzle that cuts through creaminess with a bold finish.
Seasoning (salt & pepper): Essential finishing touches that amplify every ingredient’s unique character.

Ingredient Quantities

2 pints ripe cherry tomatoes, halved

3 tbsp extra virgin olive oil, divided

1 garlic clove, minced

Salt, to taste

Freshly ground black pepper, to taste

8 oz burrata cheese, drained

A handful of fresh basil leaves

Balsamic glaze for drizzling (optional)

How to Make this

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1. Preheat your oven to 400°F.

2. In a bowl, toss the halved cherry tomatoes with 2 tablespoons of the olive oil, minced garlic, salt, and freshly ground black pepper.

3. Spread the tomatoes evenly on a baking sheet lined with parchment paper.

4. Roast the tomatoes in the oven for about 20 minutes or until they start to get soft and slightly caramelized.

5. While the tomatoes are roasting, drain the burrata cheese and let it reach room temperature.

6. Once the tomatoes are done, remove them from the oven and let them cool off for a few minutes.

7. Arrange the burrata on a serving plate and top it with the roasted tomatoes.

8. Drizzle the remaining olive oil over the dish.

9. Toss a handful of fresh basil leaves over everything and, if you like, drizzle some balsamic glaze on top.

10. Serve immediately and enjoy this fresh and tasty Caprese salad!

Equipment Needed

1. Oven – preheated to 400°F
2. Mixing bowl
3. Baking sheet
4. Parchment paper
5. Knife and cutting board
6. Strainer (or colander) to drain the burrata
7. Measuring spoons
8. Serving plate
9. Spatula or tongs for tossing the tomatoes

FAQ

How do I roast the tomatoes without them getting too mushy? Roasting should be done at a moderate heat (around 400°F) for 15-20 minutes so the tomatoes get soft but still hold some shape. If they start breakin' apart, pull 'em out sooner next time.

Can I use regular mozzarella instead of burrata? Yep, you can use mozzarella if you can't find burrata but the creaminess of burrata really adds a special touch to the dish.

Is the garlic really necessary? It's totally optional, but a little minced garlic adds a nice kick to the flavor. If you're not a garlic fan, you can leave it out.

How long can I store any leftovers? I'd recommend eatin' it within a day or two since the tomatoes and burrata tend to lose their fresh taste when refrigerated for too long.

Roasted Tomato And Burrata Caprese Salad Recipe Substitutions and Variations

If you dont have cherry tomatoes try using grape tomatoes or even small chunks of Roma tomatoes
If extra virgin olive oil is unavailable you can use avocado oil or a light canola oil instead
Instead of using minced garlic, you could use garlic powder or substitute with a bit of shallots for a milder flavor
If burrata cheese is hard to find or too pricey, you can swap it out for fresh mozzarella or mix some ricotta with a little cream
If you’re out of basil leaves, consider using oregano or even fresh spinach leaves in a pinch

Pro Tips

1. When you’re choosing tomatoes, go for the ones that are really ripe as they roast better and get way sweeter making your dish pop in flavor.
2. Make sure to let your burrata sit out at room temperature before you serve it because if it’s too cold, it won’t have that creamy, melty texture you’re lookin for.
3. Don’t rush on the seasoning – toss your tomatoes in olive oil, garlic, salt, and pepper properly so every bite is full of flavor, but be careful not to use too much salt.
4. Add your fresh basil right at the end to keep its flavor bright and fresh, because if you mix it in too soon it may lose all its aroma.

Roasted Tomato And Burrata Caprese Salad Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

290

kcal

Equipment: 1. Oven – preheated to 400°F
2. Mixing bowl
3. Baking sheet
4. Parchment paper
5. Knife and cutting board
6. Strainer (or colander) to drain the burrata
7. Measuring spoons
8. Serving plate
9. Spatula or tongs for tossing the tomatoes

Ingredients

2 pints ripe cherry tomatoes, halved
3 tbsp extra virgin olive oil, divided
1 garlic clove, minced
Salt, to taste
Freshly ground black pepper, to taste
8 oz burrata cheese, drained
A handful of fresh basil leaves
Balsamic glaze for drizzling (optional)

Directions

Preheat your oven to 400°F.
In a bowl, toss the halved cherry tomatoes with 2 tablespoons of the olive oil, minced garlic, salt, and freshly ground black pepper.
Spread the tomatoes evenly on a baking sheet lined with parchment paper.
Roast the tomatoes in the oven for about 20 minutes or until they start to get soft and slightly caramelized.
While the tomatoes are roasting, drain the burrata cheese and let it reach room temperature.
Once the tomatoes are done, remove them from the oven and let them cool off for a few minutes.
Arrange the burrata on a serving plate and top it with the roasted tomatoes.
Drizzle the remaining olive oil over the dish.
Toss a handful of fresh basil leaves over everything and, if you like, drizzle some balsamic glaze on top.
Serve immediately and enjoy this fresh and tasty Caprese salad!

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.