Baby Kale Salad with Burrata and Roasted Cherry Tomatoes
I can’t get enough of this Baby Kale Salad with Burrata and Roasted Cherry Tomatoes.The salad highlights all of the awesome summer produce and my favorite cheese, creamy burrata!
One of the things I love most about living in the mountains is a later summer harvest. Our farmers market is now just starting to take off. Each week there is a new vendor and the tables seem to be more abundant then the week before. The next 6-8 weeks is when the produce really shines here in Northern Utah. It’s my favorite time of the year to eat and I love planning my weekly meals around what goodies I find at the market.
If I had to pick just one summer favorite it would be tomatoes. I LOVE tomatoes like no other and a just picked, sun ripened tomato is like the ultimate treat to me. I literally eat a tomato (or two) everyday this time of year. Whether it’s with eggs or on toast for breakfast, in a salad for lunch, or on it’s own sprinkled with sea salt for an afternoon snack, I can’t get enough!
I know it’s going to take a little convincing to get you to turn on your oven right now but I’m hoping these roasted cherry and teardrop tomatoes will do the trick. A quick oven roast turns these already sweet tomatoes even sweeter. And, OMG, the flavor goes through the roof! I love the slightly crispy, caramelized exterior. And the juices on the pan? Don’t get me started- I literally lap it up like a puppy dog! These little beauties are magic.
I’ve literally been eating a version of this salad weekly. It’s just that good. It’s sort of a play on a Caprese but I use local baby kale as the base and dress the greens with my favorite Lemon Parmesan Vinaigrette. The hemp seeds and sunflower seeds add a bit of crunch and added protein but don’t be mistaken, the real stars of this salad are the roasted tomatoes and the creamy burrata. As I said above, OUT. OF. THIS. WORLD.
If you can’t find burrata, you could easily use fresh mozzarella but, trust me, if you can find burrata BUY THE BURRATA. For reals. Feel free to swap out the kale for spinach or mixed greens as well but I like the heartier texture of the kale. Either way you put this bad boy together, I dare you not to devour the roasted tomatoes before they hit the salad. They’re that good! Enjoy….
photos by Kellie Hatcher/ recipe by Mountain Mama CooksPrint
A summery salad with roasted tomatoes and burrata cheese.
- 1 pint cherry tomatoes
- 1 tablespoon olive oil
- pinch kosher salt and pepper
- 5 oz baby kale
- 1/4 cup Lemon Parmesan Vinaigrette
- 1 tablespoon hemp seeds
- 1 tablespoon sunflower seeds
- 8 oz burrata (or more…I like 1 burrata per person)
- Preheat oven to 375F degrees. Line a small baking sheet with parchment paper. Toss cherry tomatoes with olive oil and a sprinkle with salt and pepper. Cook for 15-20 minutes just until tomatoes are starting to brown and burst. Remove from oven.
- Prepare salad- Put baby kale in a large bowl. Toss with vinaigrette. Transfer to a large plate. Top with roasted tomatoes, burrata cheese, and sprinkle with hemp and sunflower seeds.