Roasted Tomato Salad with Spicy Yogurt and Burrata

Roasted tomatoes

• 3 c cherry tomatoes

• 1-2 small zucchini, diced (optional)

• 4 cloves garlic, chopped

• 2 T olive oil

• 3 sprigs of fresh thyme

• Salt and pepper

Spicy Yogurt

• 3⁄4 c Greek-style whole milk yogurt (use plant-based to vegan-ize)

• 2 T extra virgin olive oil

• 2 T lemon juice

• 2 garlic cloves, grated

• 1 t ground cumin

• 2 t turmeric

• 1 t kosher salt

• 1⁄2 t cayenne (or more to taste)

Salad

• 2 c baby spinach

• 1-2 burrata, or mozzarella cheese

• 1 T balsamic vinegar

• 3 T extra virgin olive oil

• Salt and pepper

• Chopped tender herbs (basil, parsley, dill, chives, etc)

• Flaky sea salt

• Balsamic glaze for drizzle

Preheat oven to 350 degrees. Arrange tomatoes, zucchini, garlic, olive oil, and thyme sprigs on a sheet pan. Season with salt and pepper and toss with your hands. Transfer to the oven and roast for about 35 minutes.

Make the spicy yogurt by combining all ingredients and then tasting. You may want more salt or heat, so add accordingly. Spread yogurt on the bottom of a serving platter.

Remove roasted vegetables from the oven. Using a spatula, transfer the contents of the sheet pan over the yogurt on the platter.

Toss spinach with balsamic vinegar and olive oil in a small bowl. Season with salt and pepper. Mound spinach over roasted vegetables. Divide each burrata in half or thirds and arrange on the platter. Sprinkle with chopped herbs and sprinkle with flaky sea salt and pepper. Drizzle with balsamic glaze and a little extra olive oil if desired.