Ingredients with Measurements:
- 1 pint cherry tomatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup balsamic vinegar
- 1 tablespoon honey
- 4 cups mixed greens
- 1/2 cup fresh basil leaves
- 8 oz burrata cheese, torn into pieces
Special equipment needed:
- Baking sheet
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. On a baking sheet, toss the cherry tomatoes with 1 tablespoon of olive oil, salt, and black pepper.
3. Roast the tomatoes in the oven for 20-25 minutes, or until they are slightly charred and softened.
4. In a mixing bowl, whisk together the balsamic vinegar, honey, and remaining tablespoon of olive oil.
5. Add the mixed greens and basil leaves to the mixing bowl and toss to coat with the dressing.
6. Arrange the dressed greens on a serving platter.
7. Top the greens with the roasted tomatoes and torn pieces of burrata cheese.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
Oven temperature: 400°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Total fat: 18g
Saturated fat: 7g
Cholesterol: 35mg
Sodium: 670mg
Total carbohydrates: 15g
Dietary fiber: 2g
Total sugars: 11g
Protein: 9g
Substitutions for ingredients:
- Cherry tomatoes can be substituted with grape tomatoes or sliced roma tomatoes.
- Balsamic vinegar can be substituted with red wine vinegar or apple cider vinegar.
- Honey can be substituted with maple syrup or agave nectar.
- Mixed greens can be substituted with arugula or spinach.
- Burrata cheese can be substituted with fresh mozzarella or goat cheese.
Variations:
- Add sliced avocado or roasted red peppers for extra flavor and texture.
- Substitute the basil leaves with fresh mint or cilantro.
- Add sliced grilled chicken or shrimp for a protein boost.
Tips and tricks:
- Make sure to toss the tomatoes with enough olive oil to prevent them from sticking to the baking sheet.
- Use a sharp knife to tear the burrata cheese into pieces for a clean cut.
- Serve the salad immediately after assembling to prevent the greens from wilting.
Storage instructions:
The salad can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
The salad should not be reheated as it is meant to be served cold.
Presentation ideas:
Arrange the roasted tomatoes and burrata cheese on top of the dressed greens for a visually appealing presentation.
Garnishes:
Garnish with additional fresh basil leaves or a drizzle of balsamic glaze.
Pairings:
Pair with a crisp white wine or a light beer.
Suggested side dishes:
Serve with a side of garlic bread or a bowl of soup for a complete meal.
Troubleshooting advice:
If the tomatoes are not roasting evenly, rotate the baking sheet halfway through cooking.
Food safety advice:
Make sure to wash the mixed greens and basil leaves thoroughly before using.
Food history:
Burrata cheese originated in the Puglia region of Italy in the early 1900s.
Flavor profiles:
The salad has a sweet and tangy flavor from the roasted tomatoes and balsamic dressing, balanced by the creamy and mild flavor of the burrata cheese.
Serving suggestions:
Serve as a light lunch or as a side dish to a main course.
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Region: Italian