This is one of our favorite plates to put together. Whether we want to serve an indulgent side dish for a weeknight dinner, or want to serve a stunning appetizer when entertaining, this dish never fails to impress.
The best part about it is that it is low effort, but looks (and tastes) like you spent hours on it. The colors pop and so do the flavors! If you love our Whipped Feta with Roasted Tomatoes and Chickpeas or the Whipped Feta with Roasted Olives, this recipe is for you!
Is this recipe easy to make?
It looks like it takes a lot of lengthy steps, but you will be surprised how quickly and easily this recipe comes together.
This recipe is also great for those who love to multitask. While your vegetables are roasting, you can slice up your pita and get it toasted.
Once all components of this dish are ready, it takes only a couple minutes to assemble everything. This delicate and earthy dish is bound to become a staple whenever you want to impress your friends and family!
What is the difference between burrata and mozzarella?
Burrata and mozzarella look pretty similar from the outside, but once you cut into them, you will be able to tell the difference. Mozzarella has a firm texture with a bit of moisture. It holds its shape when it is sliced or shredded and melts perfectly. Burrata, on the other hand, is firm on the outside and creamy on the inside. Once you cut into a ball of burrata, the creamy cheesy bits on the inside will spread across your plate.
Simply put, mozzarella is made by stretching cheese curd in hot water. You start by incorporating milk and rennet (a binding agent) to make the milk curdle and come together. After some time stretching the famous cheese starts to take shape.
Burrata takes this process one step further. Once the cheese curd is bound together, a casing of sorts is created and filled with stracciatella. Stracciatella is a combination of cream and frayed pieces of mozzarella. Burrata was actually invented by accident, when a cheesemaker ran out of containers to store and transport stracciatella. He decided to encase the cream inside a mozzarella “shell” and voila! Burrata was born.
You will notice if you cut open burrata, it is much creamier than mozzarella. This is one of the main reasons why it works so well for this recipe. The creaminess of the burrata pairs so well with the spice of the Zaatar as well as the acidic flavors from the tomatoes and olives.
What is Za’atar?
Za’atar is a savory spice blend that originates from the Middle East. While every spice blend is unique, it oftentimes includes earthy dried herbs like oregano, thyme or marjoram. It is commonly combined with coriander or cumin, sometimes will contain sesame seeds and likely contains a bit of salt.
The staple ingredient across almost all Za’atar spice blends is sumac. Sumac is a spice that is grown in subtropical environments, commonly in East Asia, Africa and the southern region of North America. Sumac comes from a plant that is related to a cashew plant, and has a lemony, tangy flavor profile.
The earthy herbs and spices combined with zesty sumac is what makes Za’atar oh so satisfying.
How to make burrata with roasted tomatoes and Za’atar pita
- Start by roasting your veggies.
- Pour the tomatoes, kalamata olives, and green olives in a baking dish.
- Pour over olive oil. Sprinkle on salt, pepper and Trader Joes Green Goddess seasoning.
- Mix it all together and put it in the oven at 400 degrees F. for 20 minutes.
- Next, prepare your Za’atar pita.
- Slice up your pita using a pizza cutter and arrange them on a baking sheet.
- Drizzle on olive oil and sprinkle on the Za’atar.
- Toast in the oven for 4-5 minutes, or until crispy, alongside the roasted tomato mixture.
- Finally, assemble your platter.
- Place the Za’atar pita around the rim of the plate.
- Scoop the roasted tomato and olive mixture into the center of the plate.
- Top with 2 balls of burrata and a bit of harissa. Optional: garnish with some fresh mint.
- Break up the burrata ball and dive in!
Green Goddess Seasoning
Ingredients: Dried Minced Onion, Salt, Granulated Garlic, Ground Black Pepper, Dried Chives, Dried Green Onion, Spinach Powder, Lemon Powder (Citric Acid, Lemon Oil, Lemon Juice), Dried Parsley, and Safflower Oil.
If you can’t get a hold of this seasoning. Feel free to use any all-purpose seasoning that has onion powder, garlic powder, and lemon pepper seasoning!
Burrata with Roasted Tomatoes and Za’atar Pita
Roasted Tomatoes and Olives
- Preheat oven to 400 degrees F.
- Pour the tomatoes, kalamata olives, and green olives in a baking dish. Pour over olive oil. Sprinkle on salt, pepper and Green Goddess seasoning. Mix it all together.
- Bake for 20 minutes.
- Slice up your pita using a pizza cutter and arrange them on a baking sheet. Drizzle on olive oil and sprinkle on the Zaatar. Toast in the oven for 4-5 minutes, or until crispy, alongside the roasted tomato mixture.
- Place the Za'atar pita around the rim of the plate. Scoop the roasted tomato and olive mixture into the center of the plate.
- Top with 2 balls of burrata and a bit of harissa. Optional: garnish with some fresh mint. Break up the burrata ball and dive in!