The BBQ season is slowly catching up, and it’s the perfect time to experiment with tasty salads to go with a good piece of grilled meat or fish. Also, there’s an abundance of amazing spring, and even summer, veggies in the stores right now, and some of my personal favorites this time of year, are all the wonderful new potatoes that come out. This roasted potatoes, tomatoes and Burrata salad is a celebration of these new potatoes that are such a far cry from their drab and floury winter cousins.
Not only do the potatoes taste so much better this time of year, so do tomatoes, so here we’ve decided to pair the two to combine the sweetness of the potatoes with the tanginess and juice of the tomatoes. The incredibly fresh creaminess of Burrata accompanies the veggies really well, and is such a luxury in almost any salad. Finish off with some fresh green garden herbs and this roasted potatoes, tomatoes and Burrata salad is the pure taste of summer.
Roasted potatoes, tomatoes and Burrata salad (serves 4 as a side)
1.5 oz (700 g) small potatoes, washed well, peel on (I prefer to use a mix of different varieties or fingerling potatoes)
10 oz (300 g) heirloom tomatoes or mix of different varieties of small tomatoes
1 ball fresh Burrata (if it’s impossible for you to get Burrata, some crumbled creamy fresh feta will also do really nicely)
A handful of fresh green garden herbs or simply flat-leaved (Italian) parsley
Half a handful pea shoots, baby spinach or arugula
Salt and pepper
1. Start by preheating the oven to 400 F (200 C). Then wash the potatoes well, dry with a cloth, and cut them up in halves. Place them in a baking tray or pan and drizzle generously with olive oil and season with salt and pepper.
2. Once the oven is warm, put the tray or pan with potatoes in the oven, and let them roast for about 15 min.
3. While the potatoes are starting to roast, wash and cut up the tomatoes into halves. Season them with some salt and pepper before they join the potatoes in the oven. Mix them with the potatoes and let them roast together for another 10-15 min. Check to see if the potatoes are cooked before taking the tray or pan out of the oven. They should still have some firmness when you take them out.
4. Pour the potatoes and tomatoes onto a large serving platter, and gently break up the Burrata and distribute on top. Chop the herbs and toss over the salad and finally drizzle it all with a little more olive oil.
Why not try some of our other amazing salads:
Hmmm I would never think to put tomatoes and potatoes together, but this looks divine. Thanks for sharing.