About the Recipe
Salt & Pepper Roasted VIVO® Tomatoes, Sourdough & Burrata Salad
Featuring Windset Farms VIVO® Tomatoes and Maestro® Peppers
Serves 2 to 4
This simple tray-baked salad celebrates the bold, fresh flavour of greenhouse-grown tomatoes. Roasting tomatoes concentrates their natural sweetness while toasting cubes of sourdough and thin slices of garlic. The result is a warm, rustic take on a classic Italian panzanella salad.Finished with creamy burrata, aged balsamic vinegar, and a smooth Maestro® pepper purée, the dish balances richness, brightness, and texture in every bite. It works beautifully served family-style straight from the tray or plated individually as a starter or light main.
Windset Farms VIVO® tomatoes are ideal for this recipe. These premium Canadian greenhouse-grown tomatoes on the vine are known for their vibrant red colour, balanced savoury-sweet flavour, and consistent quality year-round.
Ingredients
Roasted Maestro® Pepper Purée
2 Maestro® peppers
2 tbsp olive oil
1 tbsp white wine vinegar
¼ tsp salt
Roasted Tomato & Sourdough Salad
1 package (2 lb) Windset Farms VIVO® tomatoes on the vine, stems removed and cut into quarters
5 cups sourdough baguette, cut into approximately 1-inch cubes
1 clove garlic, very thinly sliced (with a Japanese mandolin if you have one)
1½ tbsp kosher salt or flaked sea salt
1 tbsp cracked black pepper
3 tbsp extra virgin olive oil
1½ tbsp aged balsamic vinegar
1 ball fresh burrata (approximately 500 ml tub) or fresh mozzarella (bocconcini)
Freshly shaved/grated parmesan cheese
Delicato® Butter lettuce, for serving (optional)
Preparation
Roasted Pepper Purée - makes ~ 3/4 cup
Preheat oven to 425°F and line a baking tray with parchment paper
.Place the Maestro® peppers on the tray and roast for 25 minutes until softened and lightly blistered.
Remove from the oven and allow the peppers to cool for about 10 minutes.
Peel off the skins, cut peppers in half, and remove the seeds.
Place the roasted peppers in a blender with olive oil, white wine vinegar, and salt.
Blend until completely smooth.
The sauce should be silky and pourable.
Roasted Tomato & Sourdough Salad
Preheat oven to 425°F and line a large baking tray with parchment paper.
In a large bowl, toss together the diced sourdough, quartered tomatoes, shaved garlic, salt, pepper, and olive oil.
Spread the mixture evenly onto the prepared baking tray.
Roast for approximately 15 minutes, until the bread is crisp and golden and the tomatoes are softened and lightly roasted.
Remove the tray from the oven and immediately drizzle the aged balsamic vinegar over the hot tomatoes and bread.
Transfer the mixture to a large serving platter, or leave it directly on the tray for a casual family-style presentation.
Break or tear the burrata into 5 to 8 pieces and place over the warm tomato and sourdough mixture.
Spoon the roasted Maestro pepper purée generously around the salad.
Serving Suggestions
Serve warm or at room temperature, garnished with freshly grated parmesan cheese.
Add a bed of Delicato® Butter Lettuce for extra freshness if desired.
This dish works beautifully served family-style in the centre of the table or portioned into individual bowls. For a heartier meal, add grilled chicken, roasted fish, or white beans.