Pugliese Green Salad with Burrata, Tomato Confit and Basil Oil
A vibrant salad from Puglia, southern Italy, that pairs tender arugula with creamy burrata cheese, slow-roasted sweet tomato confit, and fragrant basil oil. The contrast of fresh, cool greens against warm, concentrated tomatoes and silky cheese makes this a sophisticated yet simple dish that celebrates the region's love of quality ingredients.
Steps
Before you start
- Start the tomato confit at least 1½ hours ahead (can be made up to 2 days in advance).
- Remove burrata from the refrigerator 15 minutes before serving so it's at room temperature and the cream is at its most luxurious.
- Prepare the basil oil about 30 minutes before you plan to eat.
Prepare tomatoes for confitOven 250°F / 120°C
- Preheat your oven to 250°F (120°C).
- Pat the halved cherry tomatoes dry with paper towels—this helps them concentrate their flavor.
- Arrange them cut-side up on a small baking sheet (9×13-inch / 23×33 cm).
- Scatter the smashed garlic cloves and thyme sprigs among the tomatoes.
- Drizzle with 0.25 cup (60 ml) of olive oil and season generously with 0.5 teaspoon (3 g) of salt and a few grinds of black pepper.
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Tip: Dry tomatoes thoroughly so they roast rather than steam; wet tomatoes will never concentrate their sweetness.
Roast tomatoes slowlyOven 250°F / 120°C
- Place the baking sheet in the oven and roast for 85–90 minutes at 250°F (120°C), stirring gently halfway through.
- The tomatoes are done when their edges are lightly caramelized, they've collapsed slightly, and the skins look slightly wrinkled.
- The garlic will be very soft and sweet.
- Remove from the oven and let cool to room temperature on the pan—about 15 minutes.
- You can make this confit up to 2 days ahead and store it in the refrigerator.
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Ready when: Tomatoes are collapsed, edges lightly caramelized, skins slightly wrinkled; garlic is very soft
Tip: Low temperature is key—high heat will dry them out rather than confiting them into sweet, jammy bites.
Make basil oil
- While the tomatoes finish roasting or just before serving, bring a small pot of water to a boil.
- Blanch the basil leaves for 30 seconds, then immediately transfer to an ice bath to stop cooking.
- Once cool, squeeze them very dry and coarsely chop.
- In a blender or food processor, combine the blanched basil, 1 roughly chopped garlic clove, and 0.5 cup (120 ml) of olive oil.
- Blend on high speed until the oil turns bright green and smooth, about 1 minute.
- Strain through a fine-mesh sieve into a bowl, pressing gently on the solids.
- Stir in 0.25 teaspoon (1.5 g) of salt.
- The oil can be made up to 2 hours ahead and held at room temperature.
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Ready when: Oil is bright green and smooth
Tip: Blanch the basil first—it keeps the oil from turning dark and bitter. Straining removes solids so the oil stays vibrant and pours cleanly.
Dress the arugula
- Place the washed and dried arugula in a large bowl.
- Just before serving, drizzle lightly with about 2 tablespoons (30 ml) of the basil oil and toss gently to coat.
- Season with a pinch of salt and a few grinds of black pepper.
- Divide the arugula among four serving plates, arranging it in a loose nest.
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Tip: Dress the arugula right before plating so it stays crisp and doesn't wilt.
Assemble and finish
- Nestle one piece of room-temperature burrata into the center of each arugula nest.
- Spoon the cooled tomato confit with its oil and garlic around and over the burrata, dividing it evenly among the four plates.
- Drizzle any remaining basil oil around the plate, scatter torn basil leaves over the top, and finish with a light pinch of sea salt and a grind of black pepper.
- Serve immediately while the arugula is cool and the burrata is creamy.
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Tip: Room-temperature burrata is essential—cold cheese is dense and rubbery; warm cheese is liquid and luxurious.
Good to know
Tips
- Plan ahead: The tomato confit takes 90 minutes, so start it before you do anything else if you want to serve this for lunch or dinner.
- Basil oil oxidizes and darkens over time. Blanching the basil and straining the oil are essential steps to keep the color bright green.
- Burrata is best at room temperature—its soft center (the stracciatella) becomes luxuriously creamy when not cold.
- Taste the tomato confit at room temperature before plating. If it seems bland, add a squeeze of fresh lemon juice or a pinch more salt; acidity brightens the concentrated flavors.
Make ahead
The tomato confit and basil oil can both be made up to 2 days and 2 hours ahead, respectively. Store confit in the refrigerator in an airtight container; bring to room temperature before serving. Keep basil oil at room temperature in a jar with a tight lid. Assemble the salad just before eating so the arugula stays crisp.
Storage & reheating
Store leftover tomato confit in an airtight container in the refrigerator for up to 3 days, or freeze for up to 1 month. Basil oil keeps in the refrigerator for up to 5 days in a sealed jar. Assembled salad should be eaten immediately and does not keep well.
Substitutions
- burrata cheese → fresh mozzarella or fior di latte. Use whole balls about 4 ounces each if you can find them; they won't have the creamy interior of burrata but will still be delicious.
- fresh arugula → mixed salad greens, romaine, or peppery microgreens. Arugula's peppery bite is traditional to Puglian salads, but other fresh greens work in a pinch.
- cherry tomatoes, halved → small-to-medium heirloom tomatoes, quartered. Any sweet, flavorful tomato works; Roma or plum tomatoes are less ideal as they're meatier and won't confit as well.
- fresh basil leaves, packed → flat-leaf parsley. Parsley oil is more herbaceous than basil's sweetness, but still works beautifully in this salad and is sometimes used in southern Italian cooking.
