Tomato with Burrata

The Beauty of Minimal Ingredients

When a dish is this simple, the quality of each element matters. Think of it as building a small, intimate orchestra. There are only a few players, so each one must be in tune.

Burrata is the star—a cheese that originated in Italy’s Puglia region. From the outside, it looks like a ball of fresh mozzarella. But inside, it holds a surprise: stracciatella, ribbons of mozzarella bathed in fresh cream. The result is a texture that’s both luxurious and light.

Tomatoes play the second lead, and they need to be at their best. Heirloom tomatoes, with their vibrant colors and nuanced flavors, are ideal. If heirlooms aren’t available, choose the ripest, sweetest tomatoes you can find. Cherry or grape tomatoes can add pops of sweetness and a different texture.

Basil is the bridge between the richness of the burrata and the brightness of the tomatoes. Its peppery, anise-like aroma adds depth and freshness.

tomato with burrata

Print Recipe

Fresh, juicy heirloom tomatoes layered with creamy burrata cheese, fragrant basil, and a drizzle of olive oil and balsamic — this Tomato with Burrata recipe is the ultimate summer salad that’s as beautiful as it is delicious. Ready in minutes, it’s perfect for entertaining or a quick gourmet treat at home. 🥗✨ Try it today and bring restaurant-quality flavor to your table!

• Total Time: 15 minutes
• Yield: 4

Ingredients

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• 2 balls burrata cheese (about 8 oz each), chilled until serving

• 4 large heirloom tomatoes, sliced into ½-inch rounds

• 1 cup cherry or grape tomatoes, halved (optional)

• ¼ cup extra-virgin olive oil

• 2 tablespoons aged balsamic vinegar or balsamic glaze

• ½ teaspoon flaky sea salt

• ¼ teaspoon freshly ground black pepper

• 1 small bunch fresh basil leaves, torn or left whole

• Zest of ½ lemon (optional, for brightness)

• 8 slices fresh baguette or rustic bread

• 1 tablespoon olive oil (for toasts)

• 1 garlic clove, halved

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Instructions

1. Prepare the Tomatoes: Wash and pat dry the tomatoes. Slice the heirlooms into thick rounds and arrange them on a large serving platter. Scatter cherry tomato halves in between if using.

2. Season the Base: Drizzle tomatoes with olive oil. Sprinkle with flaky sea salt and freshly ground black pepper.

3. Add Burrata: Place burrata balls on top of the tomatoes. Tear them gently so the creamy center spills out.

4. Finish with Flavor: Tear basil leaves over the platter. Drizzle balsamic vinegar or glaze across the salad. Sprinkle lemon zest if desired.

5. Make Garlic Toasts: Preheat oven to 400°F (200°C). Brush bread slices with olive oil and toast for 8–10 minutes. Rub each slice lightly with the cut garlic clove while warm.

6. Serve & Enjoy: Present immediately with garlic toasts on the side for scooping up the tomatoes and burrata.

Notes

• Pick ripe tomatoes: The sweeter the tomato, the better the flavor balance.

• Don’t chill tomatoes: Keep them at room temperature for the best texture.

• Olive oil matters: Use a high-quality, fresh extra-virgin olive oil for depth.

• Burrata freshness: Enjoy burrata within a day or two of purchase for peak creaminess.

• Make it your own: Try adding peach slices, roasted peppers, or a drizzle of pesto for variation.

• Author: SOFIA
• Prep Time: 15 minutes
• Category: Appetizer, Salad
• Method: No-Cook
• Cuisine: Italian
• Diet: Vegetarian

And finally, extra-virgin olive oil, flaky sea salt, and balsamic vinegar work like stage lighting—they don’t take center stage but highlight and enhance everything else.

The Ingredients

For 4 servings, you’ll need:

• 2 balls burrata cheese (about 8 oz each), chilled until serving
• 4 large heirloom tomatoes, sliced into thick rounds
• 1 cup cherry or grape tomatoes, halved (optional)
• ¼ cup extra-virgin olive oil
• 2 tablespoons aged balsamic vinegar or balsamic glaze
• ½ teaspoon flaky sea salt
• ¼ teaspoon freshly ground black pepper
• 1 small bunch fresh basil leaves, torn or left whole
• Zest of ½ lemon (optional, for brightness)
• 8 slices fresh baguette or rustic bread
• 1 tablespoon olive oil (for toasts)
• 1 garlic clove, halved

The Method – Step by Step

1. Prepare the Tomatoes

Wash and pat dry all tomatoes. Slice the heirlooms into thick, even rounds and arrange them across a large serving platter. If you’re adding cherry or grape tomatoes, scatter them between the larger slices. This creates a layered look that’s visually appealing.

2. Season with Care

Drizzle the tomatoes with high-quality extra-virgin olive oil. Sprinkle lightly with flaky sea salt and a crack of black pepper. This early seasoning allows the tomatoes’ natural juices to mingle with the oil, creating a light dressing.

3. Add the Burrata

Take the burrata out of the fridge just before serving. Gently place each ball on top of the tomatoes. You can leave them whole for a dramatic presentation or tear them open so the creamy interior oozes across the platter.

4. Finish with Basil and Balsamic

Tear basil leaves and scatter them generously over the dish. Drizzle balsamic vinegar or glaze in thin lines over the tomatoes and burrata. If using lemon zest, sprinkle it lightly for an extra layer of aroma.

5. Prepare Garlic Toasts

While assembling the salad, preheat your oven to 400°F (200°C). Place bread slices on a baking sheet, brush with olive oil, and toast for 8–10 minutes until golden. Rub each slice lightly with the cut side of a garlic clove while still warm.

6. Serve Immediately

Serve the Tomato with Burrata at room temperature, with the garlic toasts alongside. Encourage guests to scoop a mix of tomato, burrata, and basil onto each slice for the perfect bite.

The Experience of Eating It

Imagine breaking through the delicate mozzarella shell to reveal the cream within. It spills onto the sweet, juicy tomatoes, blending into the olive oil and balsamic to form a luscious sauce. The basil brings brightness, the salt heightens flavor, and the toast adds crunch. Every bite is a perfect balance of creamy, sweet, salty, and tangy.

Chef’s Notes and Tips

• Timing is key: Assemble just before serving so the burrata stays creamy and the basil stays vibrant.
• No refrigerator for tomatoes: Cold tomatoes lose their flavor and become mealy. Keep them at room temperature.
• Olive oil quality matters: Use a robust, peppery extra-virgin oil if you want more character, or a milder one if you prefer a softer flavor.
• Balsamic choice: An aged balsamic adds depth, while a glaze brings concentrated sweetness.
• Bread options: Rustic Italian bread, sourdough, or even grilled flatbread work beautifully.

Seasonal Variations

While the classic version is unbeatable in summer, you can adapt Tomato with Burrata throughout the year.

1. Autumn Version: Roast small tomatoes with olive oil, thyme, and garlic until blistered, then pair with burrata for a warm variation.
2. Winter Version: Use sun-dried tomatoes in oil, paired with roasted red peppers, for a richer, deeper flavor profile.
3. Spring Version: Add fresh peas or thinly sliced asparagus for a bright, green touch.

Creative Flavor Twists

• Peach & Tomato Burrata: Add ripe peach slices for a sweet contrast.
• Pesto Drizzle: Swap balsamic for a thin drizzle of fresh basil pesto.
• Nut Crunch: Toasted pine nuts or pistachios add texture and richness.
• Chili Kick: Sprinkle crushed red pepper flakes for gentle heat.

Pairing Ideas

This dish pairs wonderfully with light, fresh beverages and simple sides.

• Wine: A chilled Sauvignon Blanc, Pinot Grigio, or dry rosé.
• Cocktail: Aperol Spritz, gin with tonic and cucumber, or a basil gimlet.
• Sides: Grilled vegetables, prosciutto, or a simple arugula salad.

The Secret to Its Appeal

What makes Tomato with Burrata so universally loved is its effortless harmony. Each component enhances the others: the creamy burrata tempers the acidity of the tomatoes, the basil refreshes the palate, the olive oil enriches, and the balsamic ties everything together with a sweet-savory finish. It’s a dish that feels indulgent but still light—perfect for lingering over on a warm afternoon.

Nutrition Facts (per serving, approx.)

• Calories: 280
• Sugar: 4g
• Sodium: 340mg
• Total Fat: 20g
• Saturated Fat: 9g
• Unsaturated Fat: 10g
• Carbohydrates: 14g
• Fiber: 2g
• Protein: 11g
• Cholesterol: 40mg

Final Word

Tomato with Burrata is proof that some of the best dishes are the simplest. With only a few ingredients, you can create something that feels refined yet approachable, casual yet special. It’s the kind of recipe that’s as at home on a picnic blanket as it is on a candlelit table.

The next time you spot ripe, fragrant tomatoes and a ball of burrata at your local market, bring them together in this beautiful, fresh creation. You’ll be rewarded with a dish that tastes like sunshine and lingers in memory long after the last bite.