Roasted cherry tomatoes, burrata and basil oil
About the recipe
I love caprese – it’s a classic salad that truly stands the test of time. There’s just something about the combination of sweet ripe tomatoes, mozzarella and fragrant basil that’s fresh and satisfying.
But if you're in the mood for a little twist, here’s mine. Roasting cherry tomatoes brings out even more sweetness and depth of flavour, which pairs beautifully with the rich burrata and a drizzle of basil oil.
Roasted cherry tomatoes, burrata and basil oil
Ingredients
200g cherry tomatoes
10g basil
A good glug of extra virgin olive oil
A ball of burrata (I use a vegetarian one)
A few chilli flakes
A pinch of salt
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Preheat your oven to gas mark 6 (200C, 400F).
Roast the tomatoes
Cut each cherry tomato in half and arrange (cut side facing up) on a baking tray
Sprinkle with salt and drizzle with a little olive oil
Roast until the tomatoes are soft, juicy and a deep red colour. It should take about 20 minutes.
Make the dressing
In the meantime, pick the leaves off the basil.
Combine them with a pinch of salt and some olive oil in a food processor.
Blitz, adding more oil bit by bit, until the dressing is smooth.
Arrange your salad
Place the burrata on the plate, and sprinkle with some salt and the chilli flakes.
Arrange the roasted tomatoes next to it, and drizzle with your basil oil.
Scoop it all up with some crusty bread.
Tip:
The quality of your ingredients is important here. Try to find a good, creamy burrata. It will make all the difference.
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