Let Me Tell You About This Salad (And the Day I Nearly Set My Oven Mitt on Fire)
So, here’s the deal: this heirloom tomato & burrata salad with eggplant croutons is what I make when I want people to think I’ve got my act together in the kitchen, but really I’m just trying to use up whatever’s left in the crisper drawer. The first time I made it—no kidding—I dropped half the croutons on the floor (it’s a miracle my dog is still alive). But even then, the end result was so good that everyone ate in near silence, only pausing to ask what on earth the crunchy bits were. If you’re looking for something fresh, a little fancy, but not intimidating, you’re in the right spot. Also, if you love eggplant but hate mushy bits, friend, this is your jam.
Why You'll Love This (Even If You Think Tomatoes Are Boring)
I make this when the tomatoes at the market are so pretty I can’t walk past without buying too many (it’s a problem). My family goes a little nuts for this because the eggplant croutons are crispy and impossible to stop eating. Plus, it’s pretty forgiving—once I forgot the basil and nobody even noticed, just quietly inhaled the whole bowl. And honestly, it saves me when I want something light and summery that still feels like actual food, not just a pile of leaves. Oh, and if you’ve ever tried making homemade croutons and ended up with tooth-breakers, don’t worry, these ones are soft where you want them and crispy where it counts.
What You’ll Need (and What You Can Totally Swap Out)
- 2 large or 3-4 small heirloom tomatoes (I sometimes use cherry tomatoes if that’s all I’ve got—cut them in half and it’s still delish)
- 1 ball of burrata cheese (about 125g; mozzarella works fine in a pinch—my grandmother always insisted on Brand X but honestly, any creamy one will do)
- 1 small eggplant (aubergine, if you’re feeling posh)
- A handful of fresh basil leaves (no basil? A little flat-leaf parsley is surprisingly nice)
- Olive oil, just glug it on (probably 2-3 tablespoons)
- Sea salt and freshly cracked black pepper
- 1 teaspoon dried oregano (optional, but I like the extra herby kick)
- 1 tablespoon balsamic glaze or reduction (or just a dash of balsamic vinegar, if you’re in a hurry)
- Optional: a clove of garlic, smashed (sometimes I skip this if I’m not feeling too vampire-hunty)
How To Throw It All Together (Without Losing Your Mind)
- Start with the eggplant croutons: Cut the eggplant into bite-size cubes—think smaller than you think you need, since they shrink. Toss them in a bowl with olive oil, a pinch of salt, pepper, and the oregano. If you’re feeling wild, throw in that garlic clove, just smash it and let it hang out with the eggplant for a bit.
- Spread the cubes on a baking tray (lined with parchment if you don’t want a sticky mess later), and roast at 425°F (220°C) for about 20 minutes. Give them a shake or stir halfway through. Don’t worry if they look a bit wonky at the 10-minute mark—they crisp up in the end. This is where I usually sneak a taste, just saying.
- Meanwhile, slice the tomatoes. Get them as thick or thin as you like. I usually aim for about 1cm, but let’s not pretend I always measure. Arrange on a platter like you’re painting a landscape—messy but artsy is my vibe.
- Tear up the burrata. Don’t fuss about making it pretty. Scatter glorious creamy blobs over the tomatoes. (Actually, I find it works better if you let the cheese sit out for about 10 minutes first, it’s easier to tear.)
- When the eggplant’s golden and crispy at the edges (and maybe a little soft inside), let them cool for a couple minutes so they don’t melt the cheese into oblivion. Scatter them over the salad.
- Finish with a drizzle of olive oil—really, go for it—and a little balsamic glaze or vinegar if you have it. Sprinkle over your torn basil (or parsley, remember?) and a bit more salt and pepper.
- Stand back and admire. Maybe snap a pic for Instagram, because why not?
If You’re Wondering…
- Don’t worry if your eggplant pieces aren’t all the same size; the smaller ones get super crisp and are my favorite bits anyway.
- Sometimes I get distracted and forget the croutons in the oven for a few minutes—just call them "extra crunch" and move on.
Some Notes (Lessons Learned the Messy Way)
- I tried salting the eggplant and letting it sit to draw out bitterness, but honestly, with fresh eggplant I skip this now (who has time?).
- If you need to make it ahead, keep the eggplant separate until serving—otherwise, it gets a bit sad and soggy.
- This is so much better with good bread on the side. I once tried to skip it and everyone looked disappointed, so now I just always serve it with a crusty loaf.
Variations I’ve Tried (Successes and a Flop)
- Grilled zucchini rounds instead of eggplant—pretty tasty, not quite as satisfying though.
- Adding a handful of arugula for peppery bite (my partner prefers it this way, but I like it simpler).
- I once tried it with vegan cheese and, you know, it wasn’t my favorite, but maybe someone else could make it work better.
- Swapping balsamic for pomegranate molasses? Actually, weirdly good.
Gear & Workarounds (Because Not All of Us Have a Mandoline)
A sharp knife is really all you need, but I once used kitchen scissors to tear the burrata and it worked just fine. Don’t have parchment paper? Just oil the tray a bit more—clean-up’s not terrible. And if you don’t have a baking tray, a big oven-safe dish works, just watch the eggplant doesn’t pile too deep.
How To Store (If You Somehow Have Leftovers)
Leftovers (if you have any, which rarely happens at my place) keep in the fridge for about a day. The eggplant will lose crunch, but the flavor’s even better, I think. I once had it for breakfast and felt very cosmopolitan. If you want to keep it longer, store the salad and croutons separately, but honestly, just eat it. Life’s too short.
How I Serve It (And a Family Quirk)
I put the platter in the center of the table and let everyone pile their plates—something about sharing makes the food taste better. My brother insists on adding a squeeze of lemon over his just before eating, which isn’t traditional, but hey, it’s his plate. And if you’re really feeling it, serve with some homemade baguette or even just your favorite store-bought crusty bread.
Pro Tips (Aka Things I Wish I’d Known Sooner)
- I once tried rushing the eggplant at a lower heat and got chewy, sad cubes—stick with the high temp and don’t overcrowd the pan.
- Letting the tomatoes and burrata sit at room temp for a while before dressing makes the flavors pop. I used to serve it straight from the fridge and it was just... meh.
- Oh, and don’t skimp on the olive oil. I did once (trying to be “healthy”) and it just wasn’t the same. Fat is flavor, people!
FAQ (Real Questions From Real Friends… and My Mom)
- Can I make this vegan? Sure, just swap the burrata for a cashew-based cheese or skip it and add more herbs. (I’ve done it for vegan pals, still tasty.)
- Do I have to peel the eggplant? Nah, the peel crisps up—plus, it saves time.
- What if I can’t find heirloom tomatoes? Use any ripe tomato. Seriously, don’t overthink it. Even the ones from the supermarket work in winter, just add a pinch of sugar.
- Is this gluten-free? As written, yep! Unless you go wild with the bread on the side, of course.
- Can I prep anything ahead? Eggplant croutons can be made a couple hours in advance, but keep 'em separate so they don’t go soggy. Tomatoes and burrata are best assembled just before serving.
- Where do you get good burrata? I usually get mine at the local Italian market—if you don’t have one, Trader Joe’s, Whole Foods, or even order online these days.
Anyway, if you ever want to talk tomatoes (or swap dog-proof kitchen hacks), let me know. Happy cooking—don’t forget to taste the eggplant right from the tray, it’s the cook’s treat!
Ingredients
- 3 cups heirloom tomatoes, sliced or chopped
- 1 large ball burrata cheese (about 200g)
- 1 medium eggplant, cut into ½-inch cubes
- 2 tablespoons olive oil, plus more for drizzling
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- ½ cup fresh basil leaves
- 1 tablespoon balsamic glaze (optional)
Instructions
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1Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
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2Toss the eggplant cubes with 2 tablespoons olive oil, salt, and pepper. Spread evenly on the prepared baking sheet.
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3Roast the eggplant in the oven for 15 minutes, turning once, until golden and crispy. Let cool slightly.
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4Arrange the heirloom tomatoes on a serving platter. Tear the burrata and place over the tomatoes.
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5Scatter the roasted eggplant croutons and fresh basil leaves over the salad. Drizzle with olive oil and balsamic glaze, if using. Serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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