Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Bursty Tomato Burrata Salad Recipe
My favorite burrata recipe – Bursty Tomato Burrata Salad. Juicy roasted cherry tomatoes, creamy burrata cheese, dollops of pesto, swish of olive oil and crusty bread. Easy, luscious, rustic perfection. A beautiful appetiser or mild meal that’s not too costly to make.
Burrata appears to be all the craze today, on the menu of nearly each fashionable restaurant. That unusual wanting wobbly white ball of cheese with a molten centre that oozes out while you lower into it, there is no such thing as a different cheese prefer it. (Is there??)
The title burrata is linked to the Italian phrase for butter, which hints on the wealthy and creamy style of burrata. With a cheese this good but not that costly to purchase, you can also make one thing actually particular with little or no effort and modest value.
For me, juicy, bursty roasted cherry tomatoes served heat with a plump burrata ball plonked on prime and a facet of heat bread is nearly pretty much as good as meals will get. It’s on the desk in quarter-hour, prices round $15, and it’s all the time a success. All the time!
What’s burrata?
Burrata is an Italian recent cheese. It’s primarily a ball of recent mozzarella crammed with cream. The surface shell is stretchy and curdy like mozzarella whereas the within is delicate and creamy, and oozes out while you lower into the ball. It’s wealthy and intensely milky in style, but in some way recent and delicate on the identical time. The flavour is definitely fairly delicate, like recent mozzarella. It’s not salty or closely flavoured like an aged brie or cheddar.
Originating from the Puglia area of Italy, it’s made out of cow milk (generally buffalo milk) and is so delicate it is available in water in tubs.
To not be confused with recent mozzarella or bocconcini (additionally bought in water in tubs) which aren’t oozy inside.
eat burrata – Burrata is eaten as is ie. no cooking. To me, due to the delicate flavour, burrata is extra about what you serve with it slightly than the cheese itself. You have to add flavour and salt, and deal with burrata virtually like cream that makes a sauce. You’d by no means simply dump simply cream on a pasta, proper? Want so as to add salt and flavourings. Bacon! Chicken! Parmesan!
The way it’s utilized in dishes – Plonked on pastas, salads and toasts, in addition to served plain with only a drizzle of olive oil and grilled bread on the facet. Consider it as an on the spot sauce!
Right this moment’s recipe is a burrata salad – and it’s my favorite method to make use of burrata in a dish.
Good burrata can have a creamy centre that oozes out while you lower into it and have a phenomenal luscious mouthfeel. Lesser high quality burrata won’t ooze correctly.
My go-to model is Paesanella. It’s a neighborhood Australian model pretty extensively out there today right here in Australian grocery shops and recent produces shops. You could find even higher ones at (good) Italian / cheese delis from artisan small batch producers.
Ending with dollops of pesto takes this excessive. Style clever – and in addition seems. Love the way it turns the juices inexperienced!
Nevertheless it’s nonetheless value making even with out. If basil is both extortionately costly or a rummage within the freezer for leftover pesto is unsuccessful, I nonetheless make this although I do add one thing else to compensate, like dried herbs with the roasted tomatoes. I’ve popped some solutions within the recipe card for pesto alternate options.
Burrata and (semi-optional) pesto
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Burrata – See field above for details about burrata. No preparation is want to make use of it, simply drain the liquid and use as is. Nevertheless, simply emphasising my suggestion to get an excellent one. If it doesn’t ooze, frankly, you might as effectively simply get ricotta! My go-to model is Paesanella which is out there at some giant grocery shops and recent produce shops. Else, Italian / cheese delis.
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Pesto – As famous above the picture, really useful for my favorite model of this dish however I nonetheless make it with out. Use home made pesto (freezes so nice!) or an excellent store-bought.
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Contemporary basil – For sprinkling. As with with pesto feedback, extremely really useful however nonetheless value making with out.
The burst tomatoes and sauce
Right here’s what you want for the sauce and burst tomatoes. Which, in case you hadn’t gathered but, is only a cute title for roasted cherry tomatoes – as a result of they go wrinkly and delicate, able to “burst” at a contact!
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Cherry or grape tomatoes – 500g/1lb, about 4 cups in complete, 2 normal Australian punnets. As a result of we’re roasting them, they’re scrumptious even when they aren’t of their summer season prime. However think about how good this dish is when cherry tomatoes are at their sweetest!
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Eschalot (US: Shallot) – Also referred to as French onions and referred to as “shallots” within the US. They’re like child onions, however with purple-skinned flesh. To not be confused with what some folks in Australia name “shallots”, ie. the lengthy inexperienced onions. Extra delicate and never as sharp as extraordinary onions so that you don’t find yourself with big lumps of onion with the tomatoes. Substitute with a garlic clove, finely minced white a part of inexperienced onions, or finely shaved purple onion.
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Sherry vinegar – A bit drizzle of vinegar to chop via all of the olive oil and wealthy cheese actually lifts this dish, I discover. Use any clear(ish) vinegar that’s not as sharp as plain white vinegar. eg. like white wine vinegar, purple wine or apple cider vinegar.
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Customary olive oil – For roasting the tomatoes. No want to make use of your great things for cooking.
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GOOD additional virgin olive oil – For drizzling over the dish on the finish! That is what you utilize your great things for. Higher flavour, richer color!
The tomatoes solely take 10 minutes within the oven to turn into softened and a bit wrinkly however nonetheless holding their form. The right state of almost-bursting (we wish a lot of the precise bursting to occur in our mouth!).
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Bake 10 minutes – Toss the tomatoes with olive oil, salt, pepper and the eshallots (US: shallots). Unfold on a tray and bake for 10 minutes at 200°C/400°F (180°C fan) till the tomatoes are softened, some are wrinkly, however they’re all nonetheless holding their form and never collapsed into mush.
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Vinegar – Gently push the tomatoes to 1 facet of the tray (so they’re bunched up collectively) and drizzle with the vinegar.
Switch – Then gently switch the tomatoes to a serving plate, in a single layer.
deal with the burrata:
Now, burrata time! Nothing must be accomplished to organize it, we use it straight out of the bathtub.
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GENTLY drain the liquid out of the burrata tub.
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GENTLY roll the burrata out of the bathtub into your hand.
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GENTLY place the burrata on prime of the tomatoes.
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Dollop pesto randomly throughout the tomatoes – I additionally do some on the burrata. Why not? 🙂
Do you see a theme within the directions right here? 😂 Burratas are delicate – the mozzarella shell is skinny and barely holding in that molten creamy good inside. Fairy fingers are important right here to keep away from a burrata explosion in your arms. Not enjoyable, my pals! (Says the lady who did it simply 2 days in the past).
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End with a sleek of olive oil and sprinkle of recent basil laves. Then serve your vibrant vibrant burrata salad with a facet of crusty bread!
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Nominate a fortunate particular person to interrupt into the burrata to let the molten centre come oozing out. Let that creamy centre run in every single place, mingling with the tomato juices and the pesto…you’re imagining it, proper???
Right here’s your masterpiece earlier than everybody will get caught in. An excellent plate of rustic perfection!
And right here it’s, 5 seconds later.
Truthfully, for a burrata plate this huge which might simply serve 2 if not 3 folks for lunch, I’d count on to pay upwards of $30 at a classy bistro – plus bread which they’d most likely cost one other $10 for.
All of the elements right here value me round $15, taking into consideration you solely use about 1/4 of a full batch of pesto (it freezes completely).
Vibrant, vibrant meals that’s made for sharing, completely imperfect scrumptious mess. That is 100% my type of meals! – Johnsat x
Ingredients
- 200g/ 6 oz x 1 fresh burrata cheese (Aus: Paesanella is my go-to, Note 1)
- 1/4 cup basil pesto , preferably homemade, recommended but not essential (Note 2)
- 500g/ 1 lb (4 cups) cherry or grape tomatoes
- 2 tbsp extra virgin olive oil
- 2 tbsp eschalot , finely chopped (US: shallot), ~1/2 small (Note 3 subs)
- 1/2 tsp cooking/kosher salt
- 1/4 tsp black pepper
- 2 tsp sherry vinegar (or apple cider or red wine vinegar)
- 1/2 tsp salt flakes (or half the quantity for cooking/kosher salt) (Note 4)
- 1 tbsp extra virgin olive oil , a good one is best, for finishing
- Few fresh basil leaves , for sprinkling (Note 2)
- Warmed crusty bread , for mopping
Instructions
- De-chill – Take the burrata out of the fridge and leave on the counter for 30 minutes, to take the fridge-chill out of it. Keep it in the water in the tub.
- Preheat oven to 200°C/400°F (180°C fan).
- Roast 10 min – Toss the cherry tomatoes with the olive oil, eschalot, salt and pepper (in a bowl, or on a tray). Spread on a tray. Roast 10 minutes until softened but not collapsing.
- Vinegar – Gently push the tomatoes to one end of the tray. Drizzle over vinegar. No need to mix.
- Tomatoes – Carefully transfer tomatoes to a plate, spreading them out in a single layer.
- Burrata – Gently (GENTLY!!) drain the water out of the tub and roll the burrata out into your hand. Place a burrata on top of tomatoes.
- Finish – Drizzle the 1 tablespoon of good extra virgin olive oil all over the plate. Dollop pesto randomly all over. Sprinkle with salt flakes and basil.
- Serve with crusty bread on the side!
- Eating!
- Nominate a person to do the cutting honours. Break into the burrata with a serving spoon. Let the centre ooze out. Make sure you scoop up a bit of everything, pile onto bread and eat! Don't forget to mop the plate clean. The juices are the best part.
Notes
1. Burrata – wobbly ball of Italian cheese with a thin mozzarella shell and a creamy centre that oozes out when you cut into it. Creamy mouthfeel with a pretty mild flavour like mozzarella – it’s more about what you serve it with. Burst roast tomatoes with a good swish of olive oil and nice sprinkle of salt is an excellent pairing. If you add pesto, it takes it over the top!
FIND IT in the fridge section of most grocery stores these days, sold in tubs, the burrata is in water. My go-to brand is Paesanella which is widely accessible these days, ~$6.
Not to be confused with fresh mozzarella or bocconcini, they are not oozy inside.
Not all burratas are created equal. Good ones have an oozy centre. Cheap ones do not!
2. Pesto – As per Note 1, this recipe is excellent even without pesto. With pesto, it is even better! Same with basil leaves.
If skipping the pesto, sprinkle the roasted tomatoes with a good amount of finely sliced basil. No fresh basil? Roast the tomatoes with 1/2 tsp of dried herbs (Italian mix, or oregano). YUM!
3. Eschalots (called shallots in the US) are the baby onions that are more delicate and not as harsh as ordinary onions. Sub with red onion, the white part of green onions, or 1 large garlic clove finely minced.
4. Sea salt flakes – a posher flaky type of salt which is a good finishing salt. Just more delicate, lighter spreading of salt across dishes. Because of the shape, 1/2 tsp salt flakes = 1/4 tsp salt grains. So if you don’t have flakes, use half the amount.
Leftovers will keep for a couple of days but this is a dish best eaten freshly made. To take it somewhere, keep all the components separate and serve the tomatoes at room temp (never cold!). See pesto recipe for storage tips so it doesn’t go brown.
Nutrition per serving assuming 4 servings.
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