Description
A vibrant and flavorful Italian-inspired salad featuring burst cherry tomatoes sautéed with garlic, balsamic vinegar, and honey, topped with creamy burrata cheese and fresh basil leaves. Perfect as a light appetizer or a refreshing summer dish, served warm with optional crusty bread.
Ingredients
Scale
Tomato Mixture
- 1 pint cherry tomatoes, halved if large
- 2 tablespoons olive oil
- 2 garlic cloves, thinly sliced
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- Salt and freshly ground black pepper, to taste
Additional
- 8 ounces burrata cheese
- Fresh basil leaves, for garnish
- Crusty bread, for serving (optional)
Instructions
- Heat the olive oil and garlic: Heat the olive oil in a skillet over medium heat. Add the thinly sliced garlic and cook for about 30 seconds until fragrant, being careful not to burn the garlic.
- Cook the tomatoes: Add the halved cherry tomatoes and a pinch of salt to the skillet. Cook, stirring occasionally, for 5 to 7 minutes until the tomatoes begin to burst and release their juicy flavors, softening but still retaining some shape.
- Add flavorings: Remove the skillet from heat and stir in the balsamic vinegar and honey. Season the tomato mixture with salt and freshly ground black pepper to taste, mixing well to combine all the flavors.
- Assemble the salad: Transfer the warm tomato mixture to a serving plate. Gently place the burrata cheese on top of the tomatoes. Spoon some of the flavorful tomato juices over the burrata cheese to enhance creaminess.
- Garnish and serve: Garnish the salad with fresh basil leaves. Serve immediately while warm, optionally accompanied by crusty bread for dipping.
Notes
- For extra flavor, add a pinch of red pepper flakes when cooking the tomatoes.
- If burrata cheese is unavailable, substitute with fresh mozzarella.
