Go Back
+ servings

Roasted Tomato and Burrata Salad

Course Appetizer, Salad
Cuisine European, Italian
Keyword cheese, lycooking, lyukum cooking lab, recipe, salad, tomato
Prep Time 4 minutes
Cook Time 1 hour
Total Time 2 hours 4 minutes
Servings 4 portions


  • 4 tomatoes "Beefsteak"
  • 1 tsp kosher salt
  • 1/2 tsp black pepper freshly ground
  • 1 bunch thyme fresh
  • 1 bunch basil fresh
  • 2 tbsp olive oil extra virgin
  • 1 ball burrata


  • Preheat oven 350F, convection.
  • Wash, dry, and slice tomatoes, not cutting through the end. Season them with salt, pepper, and fresh thyme leaves.
  • Place them on a baking pan, flatten slightly, and roast for an hour (middle rack). When roasted, brush tomatoes with olive oil. Let them cool to room temperature and refrigerate for at least 1 hour. Roasted tomatoes can be cooked in advance. Serve cold with sliced burrata, sprinkled with olive oil, and topped with fresh herbs. Fresh crusty bread is a must.
    Roasted Tomato and Burrata Salad