Burrata makes almost anything feel special, and roasted tomatoes bursting with concentrated lycopene are the perfect partner for it. This is a simple, summery salad that leans into good ingredients doing most of the work, minimal effort, maximum payoff.
Ingredients
- 4 cups cherry or mixed heirloom tomatoes
- 3 tbsp olive oil, divided
- 2 balls burrata cheese
- 2 tbsp balsamic glaze
- Fresh basil leaves
- Flaky salt and black pepper
- Crusty bread to serve
Instructions
- Preheat oven to 200C. Toss tomatoes with 2 tbsp olive oil, salt, and pepper. Roast 18-20 minutes until blistered and juicy.
- Arrange roasted tomatoes on a serving plate.
- Tear burrata and place among the tomatoes, letting the creamy center spill out slightly.
- Drizzle with remaining olive oil and balsamic glaze. Scatter fresh basil, flaky salt, and pepper on top. Serve with crusty bread.
Nutrition Facts (per serving)
| Calories | 280 |
| Total fat | 22g |
| Total carbohydrates | 10g |
| Dietary fiber | 2g |
| Protein | 12g |
| Sodium | 260mg |
Why This Is Good for Your Gut
Tomatoes provide lycopene, a polyphenol with anti-inflammatory effects on the gut lining, with roasting actually increasing its bioavailability. Olive oil's polyphenols selectively support beneficial bacteria. A simple dish that turns tomatoes into the actual star of the plate.
Let the burrata come to room temperature before serving. It spreads and tastes noticeably better than straight from the fridge.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.