This vibrant tomato and burrata salad features sweet roasted tomatoes, creamy burrata cheese, and fresh basil and garlic. It’s the most mouthwatering Italian appetizer!
I love summers in Italy. There may be more crowds on the streets, but there’s something magical about the warm nights, buzz of conversation, and incredible food. One of the most memorable things I tasted in Italy was their burrata, which is basically a ball of mozzarella cheese with a creamy interior. From the first bite, I was obsessed with the freshness and versatility — and I became determined to create a dish with burrata that would take me right back to Italy.
These braised tomatoes with burrata are exactly that… they are SO delicious and packed with flavor. I’m crazy about cherry tomatoes as they are, but roasting them in tons of olive oil brings out their natural sweetness and adds a bit of smoky char. The creamy, cool burrata is also the perfect complement to the warm tomatoes. You guys, this is a must-try recipe (don’t forget the toasted bread on the side)!!
Braised Tomatoes with Burrata Video
How To Make Braised Tomatoes with Burrata
Want to know why this tomato and burrata appetizer deserves a place at your next gathering? It only takes five minutes of prep and a quick broil… that’s what I call a busy mom win!
- Broil the tomatoes: Toss the cherry tomatoes with the olive oil, salt, basil, and garlic in an oven-safe dish. Roast on low broil for 12-15 minutes, stirring once halfway through.
- Assemble the dish: Tear the burrata into bite-sized pieces and arrange them on a serving platter. Spoon the roasted tomatoes and juices into the platter, then top with fresh basil and serve with toasted bread.
Hot tip: If you’re in a hurry, smash the garlic cloves instead of slicing them. You’ll still get all the garlicky flavor!
Tips From the Kitchen
These braised tomatoes with burrata have been a huge crowd-pleaser every time I’ve made them. Follow these six tips for an irresistible appetizer!
- Use good quality olive oil. The olive oil is the base of flavor for this dish, so pick one that you love the taste of.
- Avoid overcrowding the pan. For even charring, spread the tomatoes in a single layer in the baking dish.
- Broil the tomatoes on low. Low broil is the perfect temperature to gently roast the tomatoes without causing them to burst too quickly or burning the garlic.
- Save the juices! I know it may seem like a lot of oil, but trust me — the tomato juices mixed with the garlic-and-basil infused oil are liquid gold. Drizzle them over the burrata for a rich, tangy finish.
- Add a garnish. This dish is stunning as-is, but I love adding extra fresh basil on top for a vibrant pop of color. Dollops of basil pesto are also an amazing idea.
- Serve with bread. There’s no better way to enjoy this dish than with toasted or grilled slices of a homemade baguette or sourdough bread! In a pinch, storebought crostini also works.
Storage
I recommend enjoying the braised tomatoes with burrata immediately for the best taste and texture, but any leftovers can be stored in an airtight container in the fridge for up to a week.
Hot tip: Not sure what to do with the leftovers? Whip up a batch of pizza dough and spoon the tomatoes and burrata on top. (Think of it as an excuse to have a pizza night!)
More Tomato-Packed Recipes
- Tomato Galette — Flaky crust, garlic and herb goat cheese, and ripe tomatoes
- Panzanella Salad — Fresh veggies, chunks of bread and a tangy vinaigrette
- Quick Marinated Tomatoes — Marinated with dill, garlic, and a secret ingredient!
- 15-Minute Bruschetta — Crusty bread topped with diced tomatoes, fresh mozzarella, and balsamic glaze
- Canned Green Tomato Salad — Tangy and bright chutney perfect for using up green tomatoes
Recipe
Ingredients
Instructions
- In an oven-safe pan or baking dish, toss the tomatoes with the olive oil, salt, basil, and garlic.
- Set the oven to low broil and broil the tomatoes until they are soft and slightly charred, about 12–15 minutes. Stir the tomatoes once halfway through roasting.
- Tear the burrata into bite-sized pieces and arrange the cheese on a large serving platter. Spoon the warm broiled tomatoes and their juices over the burrata.
- Season the dish with additional salt to taste and garnish with more fresh basil if desired. Serve the tomatoes and burrata with grilled or toasted baguette slices.
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