Roasted Tomato Salad with Burrata

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss the cherry tomatoes and smashed garlic cloves with 2 tablespoons of olive oil, kosher salt, and black pepper until evenly coated. Spread them in a single layer on the baking sheet.
3. Roast for 15–20 minutes until the tomato skins wrinkle and burst, and the edges are mahogany-colored. Remove from the oven and let cool for 15 minutes to allow juices to thicken.
4. While the tomatoes cool, whisk together the balsamic vinegar, 1 tablespoon of olive oil, honey, and lemon juice in a small bowl until the mixture is glossy and emulsified.
5. Place the room-temperature burrata cheese in the center of a platter and gently break the outer shell with a knife.
6. Spoon the warm roasted tomatoes and their pan juices around the cheese.
7. Drizzle the balsamic dressing over the top, garnish with torn basil leaves, and finish with a sprinkle of flaky sea salt.