This Roasted Tomato and Radish Salad with Burrata is the foreshadowing to summer we’ve been waiting for! Our days are getting longer, the flowers have bloomed, the birds are singing, and this delicious ‘salad’ is waiting to be devoured!
For this recipe I used on-the-vine cherry tomatoes from the Farmers Market, because aesthetically; I love the way they look. You can certainly use loose tomatoes for this recipe and follow the same method. It’s important to keep in mind that roasting times will vary depending on the size of tomato.
Roasted vs Raw Radishes:
I’ve always been a huge fan of raw radishes and their varied hints of spice. After-all, radishes are related to wasabi and horseradish. What you may not know is that roasting radishes brings out their sweetness, which makes them absolutely perfect with acidic tomatoes and creamy burrata.
More Recipes with Roasted Tomatoes:
1. Whipped Feta with Roasted Tomatoes and Honey
2. Roasted Tomato and Basil Soup with Crispy Sweet Italian Sausage
3. Roasted Red Pepper and Tomato Pasta
4. Roasted Sun Gold Tomatoes and Yellow Pepper Pasta
Creamy Burrata is absolutely delicious to snack on but have you had it on pasta? It’s Heavenly!
Try my Pesto Pasta with Burrata and Fresh Tomatoes. This dish is what I like to call a ‘summer pasta’. I’m a firm believer that there’s a pasta for all seasons and occasions. Click HERE for my Pesto Pasta with Burrata and Fresh Tomato recipe.
Roasted Tomato and Radish Salad with Burrata
- 1 9×13 baking dish
- 1 pair of tongs
- ½ lb on-the-vine cherry tomatoes
- ⅓ lb radishes left whole or cut to match the size of your tomatoes
- 4 garlic cloves smashed
- fresh thyme a few sprigs
- fresh marjoram a few sprigs
- extra-virgin olive oil
- kosher salt
- black pepper
- 4 oz burrata
- fresh basil
- Set an oven rack to the middle position and preheat the oven to 350° F.
- Place tomatoes, radishes, and garlic in a 9×13 baking dish; drizzle lightly with extra-virgin olive oil. Top with fresh herbs and the desired amount of kosher salt & freshly ground pepper.
- Roast for about 25 minutes or until the skin starts to crack and burst. Keep in mind cooking times will vary depending on the size of your tomatoes; this was the roasting time for tomatoes that weighed roughly 25g each.
- Discard the sprigs of fresh herbs. Arrange roasted tomatoes and radishes on a plate next to the burrata.Tilt the baking dish to get the precious pan juices and drizzle a spoonful over the salad.
- Garnish with fresh basil leaves, roasted garlic, flakey sea salt, and freshly ground pepper.
- Serve with toasted bread to soak up all the goodness!