Roasted Tomato Couscous Salad

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Servings 6


  • 2 cups cherry tomatoes
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 head garlic broken into cloves leave the peel on


  • 2 cups couscous
  • 2 tablespoons butter unsalted
  • 1 teaspoon kosher salt
  • 2 cups water

Basil Vinaigrette

  • 2 cups basil, stems removed
  • 1 clove garlic, peeled
  • 2 tablespoons chopped shallot
  • 1/2 cup olive oil extra virgin
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon kosher salt Diamond Crystal
  • 1 8 oz package buratta cheese
  • 6 basil leaves for garnish
  • 1 tablespoons olive oil for drizzling over burette



  • Preheat oven to 375 degrees Fahrenheit. Place washed and dried cherry tomatoes on baking sheet. Drizzle with olive oil and sprinkle with salt. Add the garlic cloves. It is important to keep the skins on the garlic so they do not burn. Toss the tomatoes every 10 minutes. Roast in the oven for 20 minutes. Remove from heat and set aside.


  • Bring water to a boil in a sauce pan, along with the butter and salt. Once at a rolling boil, turn the heat off and add in the couscous. Stir to combine and allow to sit for five minutes. Fluff with a fork

Basil Vinaigrette

  • In a food processor, combine all ingredients. Blend until smooth.
  • Toss cherry tomatoes with the couscous in a large bowl. Drizzle on the basil vinaigrette. Top with the burrata cheese and basil leaves. Drizzle buratta with olive oil.