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Roasted Kumato® burrata salad Recipe

Entertaining

Salads

Prep Time

20 mins + 1 hour cooling
Cook Time

40 mins
Course

Lunch
Difficulty

Intermediate

Read Recipe

Ingredients List

Perfection Fresh Australia 8 as a side

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ingredient_1=1 kg Kumato® tomatoes, halved

ingredient_10=1 garlic clove, peeled, thinly sliced [[Sherry Vinaigrette]]

ingredient_11=⅓ cup (80ml) sherry vinegar [[Sherry Vinaigrette]]

ingredient_12=¾ cup (180ml) extra virgin olive oil [[Sherry Vinaigrette]]

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ingredient_4=1 bunch fresh oregano

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ingredient_6=¼ cup (45g) pinenuts, toasted

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ingredient_9=1 tsp Dijon mustard [[Sherry Vinaigrette]]

name=Roasted Kumato® burrata salad

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1 kg Kumato® tomatoes, halved
175g Minicaps® baby capsicums, halved, core removed
½ cup (80g) pitted kalamata olives
1 bunch fresh oregano
2 burrata, drained
¼ cup (45g) pinenuts, toasted
Basil leaves and toasted baguette, to serve

Sherry Vinaigrette

1 tsp caster sugar
1 tsp Dijon mustard
1 garlic clove, peeled, thinly sliced
⅓ cup (80ml) sherry vinegar
¾ cup (180ml) extra virgin olive oil

Featured products

Kumato® Tomatoes

Perfection Tomatoes

Method

Preheat the oven to 150°C fan forced. Whisk all the sherry vinaigrette ingredients together until well combined.
Place the Kumato® tomatoes cut side up in a large roasting pan. Add the Minicaps® baby capsicums and olives. Scatter over the oregano. Spoon over the vinaigrette, turn to coat all the ingredients. Season with salt and pepper.
Roast for 40 minutes, spooning the dressing over the vegetables and olives, twice during cooking, the Kumato® tomatoes should be tender but still hold their shape. Spoon the Kumato® tomatoes, Minicaps® and olives onto a serving platter, reserving all the pan juices and set aside to cool to room temperature.
Just before serving, top the salad with the burrata, pinenuts and basil. Spoon over the pan juices, season well and serve with baguette.

Preheat the oven to 150°C fan forced. Whisk all the sherry vinaigrette ingredients together until well combined.
Place the Kumato® tomatoes cut side up in a large roasting pan. Add the Minicaps® baby capsicums and olives. Scatter over the oregano. Spoon over the vinaigrette, turn to coat all the ingredients. Season with salt and pepper.
Roast for 40 minutes, spooning the dressing over the vegetables and olives, twice during cooking, the Kumato® tomatoes should be tender but still hold their shape. Spoon the Kumato® tomatoes, Minicaps® and olives onto a serving platter, reserving all the pan juices and set aside to cool to room temperature.
Just before serving, top the salad with the burrata, pinenuts and basil. Spoon over the pan juices, season well and serve with baguette.