Burrata with Slow-Roasted Tomatoes, Basil

Creamy burrata served with slow-roasted tomatoes, basil and premium extra virgin olive oil

Some dishes don't need complicated techniques or long ingredient lists.

When the ingredients are exceptional, simplicity often creates the most memorable meals.

Creamy burrata, sweet slow-roasted tomatoes and fragrant basil come together with generous drizzles of premium extra virgin olive oil to create a dish that celebrates the Mediterranean way of eating.

Perfect as a light lunch, elegant starter or centrepiece for sharing, this recipe allows every ingredient to shine.

Ingredients

  • 250g burrata
  • 300g cherry tomatoes
  • 3 tbsp premium extra virgin olive oil
  • Fresh basil leaves
  • Sea salt
  • Freshly ground black pepper
  • 1 tsp dried oregano
  • Optional: toasted sourdough

Method

1. Roast the Tomatoes

Preheat the oven to 160°C.
Place the cherry tomatoes on a baking tray.
Drizzle with two tablespoons of extra virgin olive oil.
Season with sea salt, black pepper and oregano.
Roast for 45-60 minutes until soft, sweet and lightly caramelised.

2. Prepare the Burrata

Place the burrata in the centre of a serving plate.
Allow it to come to room temperature before serving for the best texture.

3. Assemble

Arrange the roasted tomatoes around the burrata.
Scatter fresh basil leaves over the top.
Finish with a generous drizzle of premium extra virgin olive oil.
Serve immediately with toasted sourdough.

Why Extra Virgin Olive Oil Matters

This recipe contains very few ingredients, making the quality of the olive oil particularly important. A fresh early-harvest extra virgin olive oil adds vibrant fruitiness, gentle bitterness and a pleasant peppery finish that balances the richness of the burrata beautifully. Its aromas become part of the dish rather than simply a finishing touch.

Serving Suggestions

Pair with:

  • toasted sourdough
  • grilled peaches
  • roasted peppers
  • fresh figs
  • olives
  • sparkling water or fresh lemonade

Perfect for:

  • summer lunches
  • garden entertaining
  • sharing boards
  • weekend brunch

Dig in!

The Mediterranean kitchen is built on the belief that exceptional ingredients need very little intervention.

A good burrata.
Beautiful tomatoes.
Fresh basil.
And a generous drizzle of premium extra virgin olive oil.
Sometimes, that is all you need.

Frequently asked questions

Does acidity affect the taste of olive oil?

No. Acidity is measured in a laboratory and does not describe whether an olive oil tastes sour or sharp.
What acidity is considered extra virgin olive oil?

To qualify as extra virgin olive oil, free acidity must be 0.8% or lower according to international standards.
Is lower acidity always better?

Lower acidity is generally associated with careful harvesting and processing, but it should be considered alongside other quality indicators such as polyphenols, freshness and flavour.
Can you taste olive oil acidity?

No. Acidity cannot be detected by taste and is determined through laboratory analysis.
Why does olive oil burn my throat?

The sensation is often caused by naturally occurring compounds called polyphenols, particularly oleocanthal.
Is peppery olive oil bad?

No. A peppery finish is often associated with fresh, high-quality extra virgin olive oil.
What causes pepperiness in olive oil?

Pepperiness is primarily linked to polyphenols and the olive variety used.
Which olive oils are naturally peppery?

Early harvest oils and varieties such as Chetoui often display a noticeable peppery character.