Description
A vibrant and creamy Bursty Tomato Burrata Salad featuring warm, bursting cherry tomatoes sautéed with garlic and olive oil, paired with soft burrata cheese, fresh basil, and a drizzle of balsamic glaze. Perfect as a light appetizer, served with toasted baguette or crusty bread to scoop up the flavorful combination.
Ingredients
Scale
Salad Ingredients
- 1 pint cherry or grape tomatoes, halved
- 2 tablespoons olive oil
- 2 cloves garlic, thinly sliced
- Salt and black pepper, to taste
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon balsamic glaze
- 8 ounces burrata cheese
- Fresh basil leaves, torn
For Serving
- Toasted baguette slices or crusty bread
Instructions
- Warm the olive oil and garlic: In a skillet over medium heat, add olive oil and thinly sliced garlic. Cook until the garlic is golden and fragrant, about 1–2 minutes, taking care not to burn it.
- Cook the tomatoes: Add the halved cherry tomatoes to the skillet along with a pinch of salt, black pepper, and red pepper flakes if using. Cook for 5–7 minutes, stirring occasionally, until the tomatoes soften and begin to burst, releasing their juices.
- Assemble the salad: Remove the skillet from heat and let the tomato mixture cool slightly. Transfer it to a serving plate or shallow bowl.
- Add burrata and toppings: Place the burrata cheese in the center of the tomatoes, gently tear it open to release its creamy interior. Drizzle with balsamic glaze and scatter torn fresh basil leaves over the top.
- Serve immediately: Serve the salad right away with toasted baguette slices or crusty bread to scoop up the luscious tomato and burrata mixture.
Notes
- For added depth, roast the tomatoes in the oven instead of sautéing for a richer flavor.
- This salad pairs wonderfully with prosciutto or a drizzle of pesto for extra richness and variation.
- To keep the dish gluten-free, serve without the bread.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Italian
