Burrata Salad with Roasted Tomatoes and Fresh Basil Pesto
A celebration of Mediterranean summer on a plate. Creamy, oozing burrata meets sweet roasted cherry tomatoes bathed in vibrant basil pesto, finished with a drizzle of aged balsamic reduction.
Step by step preparation
Preheat the oven to 180 °C (350 °F). Wash and dry the cherry tomatoes, arrange them on a baking tray, drizzle with extra virgin olive oil, and season with salt and pepper. Roast for 20–25 minutes until slightly wrinkled and caramelised, their natural juices beginning to release. Remove from the oven and set aside warm.
While the tomatoes roast, prepare the balsamic reduction. Pour the balsamic vinegar into a small saucepan and warm over medium-low heat. Let it simmer gently for 8–10 minutes — do not let it boil vigorously — until it reduces to a thick, syrupy consistency that coats the back of a spoon. Remove from the heat and leave to cool; it will continue to thicken as it reaches room temperature.
Toast the pine nuts in a dry non-stick frying pan over medium-low heat for 2–3 minutes, shaking or stirring constantly, until they turn an even golden brown and release their nutty aroma. Immediately transfer them to a cold plate to stop the cooking and prevent burning. Set aside a few for the final garnish.
Make the basil pesto. In a mortar (for a more rustic texture) or the bowl of a food processor, combine the fresh basil leaves, most of the toasted pine nuts, the peeled and de-germed garlic clove, the grated Parmigiano Reggiano, and a pinch of salt. Blend while drizzling in the olive oil in a thin, steady stream until you achieve a smooth yet textured paste. Taste and adjust the salt.
Assemble the salad. Gently drain the burratas of their preserving liquid and place one whole piece in the centre of each shallow serving bowl or platter. Surround each burrata with the still-warm roasted tomatoes and their caramelised juices. Crown each burrata with a generous spoonful of pesto on its creamy white top.
Finish the dish by drizzling a thin ribbon of balsamic reduction over the whole composition. Scatter a few Maldon sea salt flakes, a crack of freshly ground black pepper, and the reserved toasted pine nuts on top. Serve immediately to enjoy the contrast between the cool, fresh burrata and the warm roasted tomatoes.