Ingredients
For the oven-roasted tomatoes:
- 2 cups cherry or grape tomatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the salad assembly:
- 2 balls of burrata cheese (4 oz each)
- 4 cups arugula, baby spinach, or mixed greens
- 1/4 cup fresh basil leaves
- 1 tablespoon olive oil (for drizzling)
- 1 tablespoon balsamic glaze or reduction (optional)
- Cracked black pepper to taste
Optional additions:
- Toasted pine nuts or sunflower seeds
- Sliced avocado
- Crusty bread or pita on the side
Instructions
1. Roast the tomatoes
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Preheat your oven to 400°F (200°C).
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Line a baking sheet with parchment paper.
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Spread the halved tomatoes in a single layer.
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Drizzle with olive oil and sprinkle oregano, garlic powder, salt, and pepper.
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Toss gently to coat evenly.
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Roast for 20-25 minutes until the tomatoes are soft, caramelized, and slightly blistered.
2. Prepare the salad base
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Arrange fresh greens on a serving platter or individual plates.
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Scatter fresh basil leaves over the greens.
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Optionally, drizzle with a small amount of olive oil for added richness.
3. Add burrata and tomatoes
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Carefully place one burrata ball in the center of each serving plate.
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Spoon the warm roasted tomatoes over and around the burrata.
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Allow the tomato juices to mingle with the burrata for enhanced flavor.
4. Garnish and serve
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Drizzle with balsamic glaze if using.
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Sprinkle cracked black pepper over the top.
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Add optional toppings like toasted nuts or sliced avocado if desired.
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Serve immediately with crusty bread or pita on the side.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 1 salad plate
- Calories: 320
- Sugar: 8g
- Fat: 24g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 11g