When tomatoes are in season, this is a perfect simple recipe to make for a cookout or a dinner party! The creamy burrata balances perfectly with the freshness of the tomatoes and the salinity of the roe.
Burrata with Marinated Cherry Tomatoes & Salmon Roe
Ingredients
- 2 pints Cherry tomatoes halved or whole if very small
- 2 balls Burrata
- 3 tbsp Extra virgin olive oil
- 1 tbsp Red wine vinegar or balsamic if preferred
- 1 Garlic clove grated
- ½ Shallot thinly sliced
- 1 handful Fresh basil leaves torn
- Kosher salt to taste
- Cracked black pepper to taste
- 1-2 tbsp Salmon or Trout roe optional
- Crusty bread for serving
Instructions
- Combine the cherry tomatoes, basil, olive oil, vinegar, garlic, and shallot in a large bowl. Season generously with salt and pepper to taste and toss well. Let this marinate at room temperature for at least 30 minutes.
- Place the burrata balls in the center of a serving plate or shallow bowl. Spoon the marinated tomatoes and all their juices generously around and over the burrata. Use a small knife or spoon to gently tear into the top of the burrata to expose the inside.
- If using, gently spoon the salmon or trout roe on top of the torn open burrata. Garnish the plate with optional flakey salt and black pepper, any remaining basil, and a small drizzle of olive oil. Serve with crusty bread.
