This isn’t your average tomato salad. Roasting the tomatoes with honey, garlic, and balsamic brings out their natural sweetness and creates a jammy, caramelized bite that pairs perfectly with creamy burrata. Topped with a fresh garlic-chive oil, this dish is easy to make and stunning to serve—especially with a mix of red and yellow tomatoes.
Serves: 2–4
Ingredients:
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6 tomatoes (mixed colors if available)
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1 red onion, roughly chopped
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2 garlic cloves, unpeeled
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1 Tbsp honey
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2 Tbsp Olive Amelia Olive Oil
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Drizzle of Olive Amelia Balsamic Vinegar
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Salt & pepper, to taste
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1 ball burrata (or mozzarella as an alternative)
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Small bunch of chives, chopped
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Additional olive oil and balsamic for finishing
Instructions:
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Preheat the oven to 350°F. Slice tomatoes in half horizontally. Add tomatoes, chopped red onion, and unpeeled garlic cloves to a baking dish.
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Drizzle with honey, olive oil, balsamic vinegar, and season generously with salt and pepper. Roast for 30 minutes, or until tomatoes are soft, jammy, and bubbling.
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Remove garlic cloves from their skins and finely chop. In a small bowl, mix the garlic with chopped chives, a splash of balsamic vinegar, a pinch of salt, and enough olive oil to create a drizzle-able dressing.
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To assemble, place the burrata on a serving platter and gently slice it open. Spoon roasted tomatoes and onions over the top, then drizzle with the garlic-chive oil. Finish with a sprinkle of flaky sea salt and a final drizzle of balsamic if desired.
Tip: Serve with crusty bread or over arugula for a light, elegant meal.
Adapted from https://www.instagram.com/thegreedymodel/