I’m not saying this oven roasted tomatoes and burrata salad earned me the “Burrata Queen” title, but the internet definitely had thoughts. Juicy roasted tomatoes, creamy burrata, and that glossy balsamic finish make this the salad everyone asks for.

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I’m fully obsessed with this Oven Roasted Tomatoes & Burrata Salad, and yes, I get why it went wild online. I’ve always loved burrata, but pairing it with jammy mixed tomatoes makes me lose all chill.

It’s creamy, juicy, a little messy, and exactly the kind of salad I want to drag crusty bread through until the plate is clean. And the flavor hits hard without trying too hard.

Sweet tomatoes, rich burrata, that glossy, saucy situation pooling underneath. But honestly?

I’d eat this straight from the serving dish with a fork. No shame.

Just ridiculously good food that disappears fast.

Ingredients

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Mixed tomatoes turn sweet and jammy, with a few juicy bites still popping.
Burrata brings creamy, rich drama.
It’s the reason people hover near the plate.
Extra virgin olive oil makes everything glossy, cozy, and a little restaurant-ish.
Garlic roasts into the tomatoes and gives that warm, savory backbone.
Kosher salt wakes up the tomatoes so they don’t taste flat.
Black pepper adds a tiny bite without bossing the salad around.
Red pepper flakes are optional, but I like the sneaky little heat.
Balsamic glaze adds sweet tang and makes the whole thing feel finished.
Honey helps if your tomatoes are sharp.
Plus, it rounds things out.
Fresh basil keeps it bright, green, and very summer dinner energy.
Flaky sea salt on burrata? Basically, don’t skip that final sparkle.
Crusty bread turns the juices and cheese into the best snacky situation.

Ingredient Quantities

1 1/2 pounds mixed tomatoes (cherry and small plum or a mix with a few heirloom pieces)

8 ounces burrata (one large ball)

3 tablespoons extra virgin olive oil

3 garlic cloves, minced

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon red pepper flakes (optional)

1 tablespoon balsamic glaze

1 tablespoon honey (optional, to balance acidity)

1/2 cup fresh basil leaves, torn

Flaky sea salt for finishing, about 1/4 teaspoon

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 or foil.

2. Halve cherry and small plum tomatoes and quarter any small heirloom pieces so all are bite sized.

3. In a bowl toss 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 tomatoes in a single layer on the prepared sheet and roast 20 to 25 minutes until blistered and slightly caramelized.

5. While tomatoes roast, place the burrata in the center of a serving platter or shallow bowl.

6. Once tomatoes are done, let them cool 2 to 3 minutes, then spoon them over and around the burrata, including any pan juices.

7. Drizzle 1 tablespoon balsamic glaze and 1 tablespoon honey if using over the tomatoes and burrata.

8. Scatter torn fresh basil leaves over the salad and finish with about 1/4 teaspoon flaky sea salt and an extra drizzle of olive oil if desired.

9. Serve immediately with crusty bread or crostini for scooping.

Equipment Needed

1. Rimmed baking sheet lined with parchment paper or foil
2. Mixing bowl for tossing tomatoes
3. Sharp knife for halving and quartering tomatoes
4. Cutting board
5. Spoon or silicone spatula for spreading and spooning roasted tomatoes and juices
6. Measuring spoons for oil, salt, pepper, and spices
7. Serving platter or shallow bowl for the burrata and tomatoes
8. Small offset or regular spoon for drizzling balsamic glaze and honey and finishing with olive oil

FAQ

Can I use all one type of tomato instead of a mix? Yes. Cherry tomatoes roast quickly and get very sweet, while small plums hold their shape a bit more. Use what you have or prefer for texture and flavor.

How long do the roasted tomatoes keep and how should I store them? Store roasted tomatoes in an airtight container in the refrigerator for up to 3 days. Bring them to room temperature before serving for best flavor.

Can I make this ahead of time? You can roast the tomatoes up to a day ahead and refrigerate. Add burrata, basil, flaky salt, and any drizzle just before serving to keep the textures fresh.

What can I use instead of burrata? Fresh mozzarella or stracciatella are good substitutes. For similar creaminess, mix fresh mozzarella with a little cream or olive oil.

Should I remove the tomato skins or seeds before roasting? No need. Roasting concentrates flavor and reduces moisture. If seeds bother you, gently spoon out excess after roasting, but most people leave them in.

How do I prevent the salad from being too acidic? Balance acidity with the optional honey, a drizzle of extra olive oil, or a pinch of flaky sea salt when finishing. Balsamic glaze also adds sweet depth without extra liquid.

OVEN ROASTED TOMATOES & BURRATA SALAD RECIPE Recipe Substitutions and Variations

8 ounces burrata: substitute fresh mozzarella for a firmer, milder option or stracciatella for similar creaminess; for a dairy free choice use cashew cream or almond ricotta.
3 tablespoons extra virgin olive oil: use avocado oil for a neutral flavor with high smoke point or walnut oil for a richer, nutty note; grapeseed oil works if you prefer very light taste.
1 tablespoon balsamic glaze: replace with aged balsamic vinegar (use 1 teaspoon, drizzle and reduce slightly if needed) or a simple balsamic reduction made by simmering balsamic vinegar with a pinch of sugar; use sherry vinegar plus honey for a brighter alternative.
1/2 cup fresh basil leaves: swap with fresh arugula for peppery contrast, fresh mint for a bright lift, or fresh oregano for a more savory herb profile.

Pro Tips

1) Bring the burrata to room temperature about 30 minutes before serving. Cold cheese dulls the flavor and makes it harder to spread. Letting it warm up makes the center silky and much more satisfying to scoop with the roasted tomatoes.

2) Don’t overcook the garlic. Mince finely and toss with the tomatoes right before roasting so it roasts gently and becomes sweet rather than bitter. If your garlic pieces are large, consider smashing them first so they caramelize faster and blend into the pan juices.

3) Save and use the pan juices. When you spoon the roasted tomatoes over the burrata, include the concentrated, flavorful juices from the baking sheet. If those juices seem a bit acidic, stir in the optional honey or a tiny splash of olive oil before spooning, then taste and adjust salt.

4) Tear the basil by hand rather than slicing it, and add it at the last moment. Hand tearing releases less bitter green edge and looks rustic and inviting. Serve immediately with hot crostini or lightly charred bread so each bite pairs warm bread with creamy cheese and juicy tomatoes.

OVEN ROASTED TOMATOES & BURRATA SALAD RECIPE Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

314

kcal

Equipment: 1. Rimmed baking sheet lined with parchment paper or foil
2. Mixing bowl for tossing tomatoes
3. Sharp knife for halving and quartering tomatoes
4. Cutting board
5. Spoon or silicone spatula for spreading and spooning roasted tomatoes and juices
6. Measuring spoons for oil, salt, pepper, and spices
7. Serving platter or shallow bowl for the burrata and tomatoes
8. Small offset or regular spoon for drizzling balsamic glaze and honey and finishing with olive oil

Ingredients

1 1/2 pounds mixed tomatoes (cherry and small plum or a mix with a few heirloom pieces)
8 ounces burrata (one large ball)
3 tablespoons extra virgin olive oil
3 garlic cloves, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes (optional)
1 tablespoon balsamic glaze
1 tablespoon honey (optional, to balance acidity)
1/2 cup fresh basil leaves, torn
Flaky sea salt for finishing, about 1/4 teaspoon
Crusty bread or crostini for serving (optional)

Directions

Preheat oven to 425°F and line a baking sheet with parchment or foil.
Halve cherry and small plum tomatoes and quarter any small heirloom pieces so all are bite sized.
In a bowl toss 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 tomatoes in a single layer on the prepared sheet and roast 20 to 25 minutes until blistered and slightly caramelized.
While tomatoes roast, place the burrata in the center of a serving platter or shallow bowl.
Once tomatoes are done, let them cool 2 to 3 minutes, then spoon them over and around the burrata, including any pan juices.
Drizzle 1 tablespoon balsamic glaze and 1 tablespoon honey if using over the tomatoes and burrata.
Scatter torn fresh basil leaves over the salad and finish with about 1/4 teaspoon flaky sea salt and an extra drizzle of olive oil if desired.
Serve immediately with crusty bread or crostini for scooping.

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.