Roasted Tomato and Burrata Salad

Name: Roasted Tomato and Burrata Salad
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 serving(s)
Ingredients: 100 g sourdough bread, cut into 2cm pieces; 1 tbsp. olive oil; 1/2 tsp. flaked sea salt; 750 g mixed tomatoes; 2 garlic cloves, sliced; 2 tbsp. extra virgin olive oil; finely grated zest of 1 lemon; 400 g tin butter beans, drained and rinsed; 200 g fresh burrata; large handful basil, leaves picked

This creamy burrata salad is irresistible when combined with sweet summer tomatoes and basil.

By Georgie D'Arcy ColesUpdated: 21 August 2023

Jump to recipe

This roasted tomato, butter bean and burrata salad is a great way to make the most of the deliciously vibrant tomato season.

Our recipe involves making homemade croutons (which is worth the extra effort), and roasting the tomatoes until they are starting to burst. Roasting them intensifies their sweetness and the hit of acidity pairs brilliantly with the creamy butter beans and the indulgent burrata.

Serve this as the perfect dinner party starter with friends, or as a main dish with a glass of chilled white wine.

Advertisement - Continue Reading Below

Yields:

4 serving(s)

Prep Time:

20 mins

Cook Time:

45 mins

Total Time:

1 hr 5 mins

Cal/Serv:

344

Ingredients

For the croutons

100 g sourdough bread, cut into 2cm pieces
1 Tbsp. olive oil
1/2 tsp. flaked sea salt

For the salad

750 g mixed tomatoes
2 garlic cloves, sliced
2 Tbsp. extra virgin olive oil
finely grated zest of 1 lemon
400 g tin butter beans, drained and rinsed
200 g fresh burrata
large handful basil, leaves picked

Directions

1. Step 1Preheat oven to 200°C (180°C fan) mark 6. To make the croutons, toss bread, oil and the flaked sea salt on a medium baking tray. Cook in oven for 10-15min, until golden and crisp. Set aside to cool and turn oven down to 170°C (150°C fan) gas 3.
2. Step 2Halve the tomatoes if large. Put into a small-medium roasting tin and mix through the garlic, oil and some seasoning. Roast for 30min. Set aside to cool for 10min.
3. Step 3For the dressing, spoon the tomato and oil juice from the tin into a small bowl, you should have about 5tbsp. Stir in the lemon zest and some seasoning and set aside.
4. Step 4To serve, in a large bowl, toss the roasted tomatoes, butter beans, most of the basil and the croutons with ⅔ of the dressing. Tip on to a large platter or divide between 4 plates. Break the burrata into quarters and lay on top. Scatter over the remaining basil and spoon over remaining dressing. Serve.