Look, my weather might not seem like it’s the middle of May, but regardless of my surroundings, I’m embracing the late spring tomatoes and fresh herbs. I just can’t wait for summer to arrive! Thankfully, my grocery store has had really pretty cherry tomatoes this past week. I even found some herb plants, which have been such a blessing. I just adore fresh spring and summer herbs. Basil, Thyme, cilantro, dill—they’re all so good. When I made this, I was excited about the entire testing process. I just knew it had the potential to be a recipe I would love—and I do!
This is a great light lunch or dinner. You could also pair it with a side of grilled chicken or steak and maybe some steamed rice. That would be so good! You can also serve it as a side for your next dinner party or summer celebration. You’ll love how easy it is! My mom said it was the perfect salad; she loved it. Wahoo! I always love it when my mom is excited about a recipe. That’s always my favorite feeling!
Alright, these are the details
Step 1: roast the garlic with the tomatoes Start with the garlic, shallots, and tomatoes. I like to roast a handful of whole garlic cloves with a shallot, cherry tomatoes, olive oil, fresh thyme, chili flakes, and black pepper. The idea is to roast the garlic until it becomes very soft and mashable and the tomatoes until they burst. This takes about 20 minutes in the oven. Once the garlic is roasted, remove the garlic and shallots from the baking dish.
Step 2: prep the salad While the tomatoes roast, arrange the balls of burrata cheese in a salad bowl. It’s important to make sure the burrata cheese is at room temperature. Burrata gives off the most flavor at room temperature! I usually pull it out of the fridge at least an hour before serving. Next, slice up about a cup of fresh cherry tomatoes. I like to add a handuful to the top of the salad.
Step 3: chop/mash the garlic When the tomatoes are ready, remove the garlic and shallots from the pan. Give them a chop or mash them down with the side of your knife until the garlic is more like a paste. Now add the paste back to the pan with the tomatoes and toss with some extra olive oil.
Step 4: serve Now spoon the warm tomatoes and oil in the pan over the burrata. Then, add the basil. I love to use petite basil leaves + a handful of micro basil. Finish the salad with fresh cherry tomatoes + sea salt, and chili flakes.
For Serving
I love to serve this salad with buttery salted ciabatta slices. To make these, I slice ciabatta bread and toss them with slices of cold butter. Place the bread and butter in a baking dish. Cover, so the bread stays soft, then bake for a few minutes until the butter melts over the bread cubes. Add flaky sea salt and serve the warm buttered bread with the salad. It will be wonderful.
Looking for other salads? Here are some favorites: Caprese Chicken Pasta Salad Greek Chicken Chopped Salad with Lemon Tahini Vinaigrette Corn, Tomato, and Avocado Pasta Salad Tomato, Peach, and Burrata Salad Marinated Cherry Tomatoes with Burrata Lastly, if you make this Roasted Garlic Tomato Burrata Caprese, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
