Tomato salad with fresh and roasted tomatoes, burrata and pistachios – a tomato salad to fall for.
This tomato salad with roasted tomatoes and burrata is simply delicious. An Italian-inspired salad that gives you the best of both worlds – fresh, juicy tomatoes and sweet, oven-roasted tomatoes full of flavour.
The tomatoes are roasted in good olive oil, which really brings out their flavour and gives them a lovely, rounded richness. Once they are done, I toss in a good handful of fresh basil leaves – it lifts the flavour and adds that classic, fresh note. I also like to finish with a little extra olive oil, which ties everything together and gives the salad a glossy finish.
The roasted tomatoes turn lightly caramelised and take on a deeper, more intense flavour, while the fresh tomatoes keep the salad light and bright. Together with the creamy burrata and crunchy pistachios, you get a really good combination of textures and flavours.
The salad is very easy to make and can be ready in under 20 minutes. It tastes best while the roasted tomatoes are still slightly warm, but it can easily be served cold too. Take it out of the fridge about a quarter of an hour before serving to bring out the full flavour.
It is a wonderfully versatile salad that works perfectly as part of a tapas spread, as a light lunch for 2 – or as a side for the barbecue. It goes really well with fish such as salmon, white meat or even a good roast – and it is one of those dishes you soon want to make again and again.
Tomato salad with roasted tomatoes and burrata
Ingredients
- 250 g cherry tomatoes
- 4 tbsp olive oil
- 1/2 tsp dried basil
- 1 pinch chilli flakes
- Salt and freshly ground pepper
To serve
- 3-4 large tomatoes, sliced
- 1 burrata
- 7 sprigs basil, leaves picked
- 1 handful pistachios, chopped
Method
- Tip the cherry tomatoes into an ovenproof dish and toss them with the olive oil, dried basil and chilli flakes – then season with salt and freshly ground pepper.
- Cook them in an air fryer at 190°C for about 8-10 minutes, or in a preheated conventional oven (top and bottom heat) at 200°C for about 15 minutes.
- Meanwhile, arrange the sliced fresh tomatoes on a plate, place the burrata on top and tear it open.
- Toss the fresh basil leaves with the roasted tomatoes and spoon the mixture over the burrata and the fresh tomatoes.
- Scatter over the pistachios, drizzle with a little extra olive oil if you like, and season with freshly ground pepper.
Nutrition
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