Elevated Burrata with Slow-Roasted Tomatoes & Pistachio Gremolata

This recipe transforms a simple salad into a gourmet experience by slow-roasting the tomatoes for maximum flavor depth and finishing the dish with crunchy, savory accents.

🍅 INGREDIENTS

1. The Slow-Roasted Tomatoes

Ingredient	Quantity	Prep Notes
Cherry or Grape Tomatoes	2 pints (approx. 600g)	Keep whole; rinse and dry thoroughly
Garlic	4 cloves	Smash gently; no need to mince
Fresh Thyme	4 sprigs	Whole sprigs
Extra Virgin Olive Oil	3 tbsp	Good quality for roasting
Balsamic Glaze	1 tbsp	Optional, for added richness post-roast
Salt and Freshly Ground Pepper	To taste	Start with 1 tsp salt

2. The Lemon-Thyme Vinaigrette

Ingredient	Quantity	Prep Notes
Good Quality EVOO	4 tbsp	The primary base
Fresh Lemon Juice	2 tbsp	Adjust to your desired tartness
White Balsamic Vinegar	1 tsp	Use white to keep the color bright
Dijon Mustard	1/2 tsp	Acts as an emulsifier
Dried Thyme	1/4 tsp	Or 1 tsp fresh, minced
Salt and Pepper	To taste

3. Assembly & Garnish

Ingredient	Quantity	Prep Notes
Fresh Burrata	2 large balls (approx. 115g each)	Crucial: bring to room temperature for 30 min
Fresh Basil	1/4 cup	Torn leaves
Pistachios	2 tbsp	Coarsely chopped and lightly toasted
Flaky Sea Salt	Pinch	For finishing (e.g., Maldon)

🔪 INSTRUCTIONS

Step 1: Slow-Roast the Tomatoes

1. Preheat your oven to a low 275∘F (135∘C). This slow temperature coaxes the maximum sweetness out of the tomatoes.
2. Spread the tomatoes, smashed garlic cloves, and thyme sprigs evenly on a baking sheet.
3. Drizzle with the 3 tablespoons of olive oil, sprinkle with salt and pepper, and gently toss to coat.
4. Roast for 45 to 60 minutes, or until the tomatoes are slightly shriveled, concentrated in flavor, and have burst slightly. The goal is sweet, soft, not burnt.
5. Remove the thyme sprigs and garlic cloves. If using, drizzle the roasted tomatoes with 1 tablespoon of balsamic glaze while they are still warm, and set aside to cool slightly.

Step 2: Prepare the Vinaigrette

1. In a small bowl, combine the lemon juice, white balsamic vinegar, Dijon mustard, and dried/fresh thyme.
2. Slowly whisk in the 4 tablespoons of good quality EVOO until the dressing is emulsified (slightly thickened and uniform).
3. Season generously with salt and pepper. Set aside.

Step 3: Plating the Salad

1. Spread the warm-to-room temperature roasted tomatoes and their delicious pan juices across the bottom of a shallow serving dish or platter.
2. Gently place the room-temperature burrata balls atop the tomatoes.
3. Using a sharp knife, make a small slit in the top of each burrata ball to allow the creamy stracciatella filling to peek out.
4. Drizzle the burrata with a tiny bit of plain EVOO and finish with a generous sprinkle of flaky sea salt and freshly ground black pepper.
5. Spoon the prepared Lemon-Thyme Vinaigrette over the tomatoes (avoiding the burrata itself).
6. Finish by scattering the torn basil leaves and the toasted, chopped pistachios over the dish. Serve immediately with crusty bread for soaking up the juices.