Burrata Caprese with Roasted Tomatoes is a simple salad recipe to enjoy any time of year. The sweet tomatoes, nicely roasted with some herbs, along with the creamiest burrata cheese, is something unbelievably tasty.
Burrata is one of my favorite cheeses I use in many simple salads. Either with some green leaves fresh or oven-roasted tomatoes, burrata adds the creaminess and the juice. Since I have discovered this cheese, I have tried to use it in many of my salad recipes.
You can check some here:
This burrata Caprese with roasted tomatoes looks elegant and needs 20 minutes to savor. It is a winner on the table as my family likes burrata cheese in any dishes. This salad is mouthwatering, and the colors simply invite you to try it instantly.
Why roasted tomatoes?
Because it is still wintering outside, cherry tomatoes aren’t as sweet and juicy as I would like them to be. So, roasting them in the oven in some herbs and oil makes them juicy, sweeter, softer, and more delicious. I have added some Padron peppers as I wanted it more diversified, but you can use just cherry tomatoes.
Burrata with tomatoes is one of the greatest duos I simply like to savor. If you have tried the traditional burrata with fresh cherry tomatoes salad, then you have to try roasted ones with this cheese and see the difference. Roasted cherry tomatoes add sweetness, and burrata adds creaminess, which synchronizes perfectly.
The difference is that you serve a warm salad with a super delicious taste.
However, I have to admit that the secret weapon here lies in the finger-licking cilantro/pistachio sauce.
Everything sounds perfect, but the sauce makes it all. A chunk of fresh baguette to dip in the sauce from the roasted tomatoes with burrata juice and the fabulous sauce is everything. Trust me; you will love this simple salad very much.
What is cilantro pistachio sauce made of?
This cilantro pistachio sauce is everything. I liked it very much so hopefully you will find it exciting and delicious. You will need a bunch of ingredients, but the result is fantastic. A simple sauce will take your dish to another level.
It is a simple dressing that can pair great with many other salads.
Take your food processor and add all the ingredients:
a small handful scallions or spring onion
small handful cilantro
small handful parsley
1/3 cup pistachios
1/3 cup parmigiano reggiano
1 tbsp white balsamic vinegar
1 cup olive oil
Blend all the ingredients at high speed, taste, and adjust if it needs salt and pepper. The sauce should have a nice green color and a medium-liquid texture. So not too liquidy, nor too thick. It has a nice balanced taste of aromatic cilantro, salted parmesan, pistachios, and vinegar.
How to make roasted tomato salad?
You will need to have some fresh cherry tomatoes, Padron peppers, and the best burrata cheese for this salad.
Take a baking tray and place tomatoes and peppers. Toss them in olive oil and season with Province herbs, salt, and pepper.
Bake at 350 F for 15 to 20 minutes. For example, my cherry tomatoes were small, so I have baked them for a maximum of 15 minutes. Watch the video below
Once baked, take off the oven and pour the cilantro/pistachio sauce over them. Gently mix.
Take a nice plate and attentively place tomatoes and pepper with sauce and top burrata cheese on top. Drizzle some olive oil over the burrata, some seasoning, and enjoy a simple but super tasty and delicious salad.
Burrata Caprese with Roasted Tomatoes
- food processor
- 1 cup cherry tomatoes
- 1 cup Padron peppers
- Burrata cheese
- olive oil
Cilantro Pistachio Sauce:
- 1/2 cup spring onion
- handful cilantro
- handful parsley
- 1/3 cup pistachio
- 1/3 cup grated parmesan
- 1 tbsp wine vinegar
- 1 cup olive oil
- Take a baking tray and place tomatoes and peppers. Toss them in olive oil and season with Province herbs, salt and pepper.
- Bake at 350 F for 15 to 20 minutes.
- Meanwhile, blend chopped spring onions, cilantro, parsley, white balsamic, pistachios, olive oil, lemon zest and parmesan in the food processor at high speed. Taste and adjust if it needs salt and pepper. The sauce should have a nice green colour and a medium liquid texture. Taste and adjust if it needs salt and pepper.
- Once cherry tomatoes are baked, take off the oven and pour the cilantro/pistachio sauce over them. Gently mix. Take a nice plate and attentively arrange tomatoes and peppers with dressing and top burrata cheese on top.
- Drizzle some olive oil over the burrata, some seasoning, and enjoy a simple but super tasty and delicious salad.