Roasted Vine Tomato + Burrata Recipe
arugula, radish, pickled shallots, lemon vinaigrette, herb marinade, thin toasts
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Ingredients
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Roasted Tomatoes
Burrata and Salad
Lemon Vinaigrette
Herb Marinade
Thin Toasts
Method
Roasting the Tomatoes
- 1
Preheat the oven
Preheat your oven to 200°C (400°F).
- 2
Prepare the tomatoes
Wash the vine tomatoes and cut them in half. Place them in a baking dish.
- 3
Season the tomatoes
Drizzle the tomatoes with olive oil, and season with salt and black pepper.
- 4
Roast the tomatoes
Roast the tomatoes in the oven for about 25-30 minutes until they are soft and slightly caramelized.
Preparing the Salad
- 5
Prepare the arugula and radish
Rinse the arugula and pat dry. Thinly slice the radish.
- 6
Prepare the pickled shallots
If using store-bought pickled shallots, drain them; if homemade, prepare them in advance.
Making the Lemon Vinaigrette
- 7
Combine ingredients
In a small bowl, whisk together lemon juice, Dijon mustard, honey, and olive oil.
- 8
Season the vinaigrette
Season with salt and black pepper to taste.
Making the Herb Marinade
- 9
Chop the herbs
Finely chop the fresh basil and parsley.
- 10
Preparing the Toasts
- 11
Slice the bread
Slice the baguette or crusty bread into thin slices.
- 12
Assembly
- 13
Plate the ingredients
On a large serving platter, arrange the roasted tomatoes, burrata, arugula, radish, and pickled shallots.
- 14
Drizzle with vinaigrette
Drizzle the lemon vinaigrette over the salad and the roasted tomatoes.
- 15
Add herb marinade
Spoon the herb marinade over the burrata.
- 16
Serve with toasts
Serve the roasted tomato and burrata salad with the toasted bread on the side.
