There’s nothing quite like the vibrant burst of flavor you get from Roasted Tomatoes with Burrata: A Deliciously Simple Recipe for Summer Salads. Imagine sinking your teeth into warm, juicy tomatoes that are crispy, savory, fresh, and loaded with protein from silky burrata cheese—each bite is a taste of summer bliss! I created this dish on a particularly busy week when I wanted something quick yet satisfying to fuel my family’s active lifestyle. With just about 250 calories per serving, it’s an ideal choice that balances deliciousness with nutrition, making meal prep a breeze.
I still remember the first time I served this recipe to my family on a sunny Saturday afternoon. The kitchen was filled with the aroma of roasting tomatoes, and as I plated the dish, my teenage son exclaimed, “Wow, Mom, this looks amazing!” It was that creamy burrata paired with the sweet roasted tomatoes that truly set this salad apart from others we’d tried. To my delight, everyone asked for seconds, and my daughter even declared it one of her new favorites. Moments like these remind me why I love cooking for my family—it’s all about creating joyful experiences around food.
Ingredients for the Roasted Tomatoes with Burrata
Each ingredient in this dish plays an essential role in flavor and texture. Here’s what you’ll need:
- 2 pounds Roma tomatoes (halved): These provide a sweet, juicy base that intensifies when roasted.
- 3 tablespoons olive oil (extra virgin): Enhances richness and promotes caramelization during roasting.
- 1 teaspoon salt (to taste): Elevates the natural sweetness of the tomatoes and balances flavors.
- 1 teaspoon black pepper (freshly ground): Adds a hint of warmth and depth to the overall dish.
- 1 teaspoon balsamic vinegar (optional): Introduces a touch of acidity that brightens the roasted flavors.
- 8 ounces burrata cheese (fresh): Offers a creamy, luxurious texture that complements the tomatoes beautifully.
- 1 cup fresh basil leaves (for garnish): Infuses a refreshing aroma and vibrant color to finish the dish.
- 1 tablespoon olive oil (for drizzling): Adds a final layer of richness and enhances presentation.
- 1 teaspoon sea salt (to taste): Perfectly seasons the burrata, enhancing its delicate flavor.
Step-by-Step Instructions
I recommend starting by preheating your oven to 400°F (200°C), as this ensures the tomatoes can roast perfectly while you prepare them.
Step 1: Preheat your oven to 400°F (200°C). This is an essential step because you want the oven hot enough to create that beautiful caramelization on the tomatoes. It gives them a rich flavor that elevates this dish.
Step 2: In a mixing bowl, toss the halved Roma tomatoes with 3 tablespoons of extra virgin olive oil, 1 teaspoon of salt, and 1 teaspoon of freshly ground black pepper. Make sure every tomato half is well-coated; I find that using my hands for this step works best to ensure even coverage. The olive oil helps with roasting and getting those sweet flavors out of the tomatoes.
Step 3: Spread the tomatoes cut side up on a baking sheet in a single layer, ensuring they aren’t crowded. This allows for proper airflow around each piece, which is key for even roasting. A standard half-sheet pan works well for this amount, but if you have more, feel free to use another pan to avoid overlapping.
Step 4: Roast the tomatoes in the preheated oven for about 25 minutes or until they are soft and slightly caramelized. You’ll know they’re ready when they start to look golden and their edges are just beginning to brown. This step builds serious flavor, so don’t rush it—those little bits of caramelization are what make them truly delicious.
Step 5: Remove the tomatoes from the oven and let them cool slightly on the baking sheet for about five minutes. This brief cooling period makes handling easier when assembling the salad, allowing you to avoid burns while also letting some steam escape.
Step 6: On a serving platter, arrange the roasted tomatoes beautifully and tear the fresh burrata cheese over the top in generous pieces. I love how creamy burrata complements the sweetness of roasted tomatoes—it’s a match made in heaven!
Step 7: Drizzle everything with an additional tablespoon of olive oil, sprinkle with sea salt to taste, and garnish with fresh basil leaves. The basil adds a burst of freshness that balances out the richness of the cheese and enhances all those lovely roasted flavors. Enjoy your vibrant summer salad!
What to Serve with Roasted Tomatoes with Burrata
This dish is already incredibly filling and balanced, but these sides add extra variety and nutrition to round out your meal perfectly.
Arugula Salad with Lemon Vinaigrette: A simple salad of fresh arugula tossed with a bright lemon vinaigrette offers a peppery contrast to the creamy burrata and sweet roasted tomatoes. The acidity from the lemon cuts through the richness, while arugula adds vitamins A and K. This salad is a go-to in our house for light summer meals, and it’s an excellent way to boost your greens intake.
Garlic Herb Quinoa: Fluffy quinoa cooked with garlic, parsley, and a hint of olive oil makes for a hearty side that complements the roasted flavors beautifully. Its nutty taste mirrors the earthy profile of the tomatoes while providing a solid protein boost—about 8 grams per cup—perfect for those looking to stay full longer. I often make a larger batch at the beginning of the week for easy meal prep.
Avocado Toast with Sea Salt: Creamy avocado spread on toasted whole grain bread topped with sea salt adds healthy fats that enhance the dish’s richness while providing essential nutrients like potassium and fiber. The toast’s crunch contrasts nicely with the soft burrata, making each bite satisfying. My kids love this as a quick breakfast or snack option, keeping them energized throughout the day.
Mediterranean Couscous Salad: A refreshing mix of couscous, diced cucumbers, cherry tomatoes, olives, and feta cheese drizzled with olive oil and lemon juice brings Mediterranean vibes to your table. The sweetness of the couscous paired with salty olives enhances the dish’s flavor profile, creating a delightful balance alongside the creamy burrata. This salad is great for leftovers; I often prepare it in advance for busy weeknights.
Storage & Serving Tips
To store your Roasted Tomatoes with Burrata for meal prep, place the roasted tomatoes in an airtight container in the fridge, where they will stay fresh for up to 4 days. It’s best to keep the burrata cheese and fresh basil leaves in separate containers to maintain their texture and flavor. Store the burrata in its original packaging or a small airtight container, and keep the basil wrapped in a damp paper towel inside another container to prevent wilting.
When reheating, place the roasted tomatoes back in a 375°F oven for about 10 minutes until warmed through. Avoid microwaving them, as this can lead to a mushy texture that detracts from their original flavor. For the burrata, gently warm it by letting it sit at room temperature for about 30 minutes before serving; this helps preserve its creamy consistency. The basil should be added fresh before serving to retain its vibrant flavor.
Pro tip: To batch cook this recipe for the week, consider doubling the ingredients and preparing everything on a Sunday. Portion the roasted tomatoes into containers and allow family members to self-assemble their own servings with burrata, drizzling olive oil and sprinkling sea salt as desired. For variety throughout the week, swap Roma tomatoes for cherry tomatoes or add grilled zucchini alongside the roasted tomatoes. To keep your burrata at its best during meal prep storage, always store it separately from the tomatoes and add it fresh just before serving.
Conclusion
This Roasted Tomatoes with Burrata: A Deliciously Simple Recipe for Summer Salads has become one of those recipes I make at least twice a month because it delivers a delightful 250 calories per serving while being incredibly easy to prepare. The rich, caramelized flavor of the roasted Roma tomatoes really sets this dish apart from other summer salads, making each bite feel special and satisfying. Give this one a try this week. I promise it’ll become a regular rotation meal in your house too.
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