Tomato with Burrata
Fresh heirloom tomatoes paired with creamy burrata, basil, and a drizzle of olive oil and balsamic make this no-cook summer salad the perfect appetizer or light meal. Simple, stunning, and full of flavor.
- Prep Time: 15 minutes
- Cook Time: None (toasts optional: 8–10 min)
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Appetizer, Salad
- Method: No-Cook
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
→ Salad Base
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)
→ Garlic Toasts
8 slices fresh baguette or rustic bread
1 tablespoon olive oil
1 garlic clove, halved
Instructions
Prep Tomatoes: Wash and dry tomatoes. Slice heirlooms into rounds and arrange on a large serving platter. Scatter cherry tomatoes if using.
Season the Base: Drizzle tomatoes with extra-virgin olive oil, sprinkle with flaky salt and black pepper.
Add Burrata: Place chilled burrata balls on top of tomatoes. Tear gently to release the creamy centers.
Finish the Salad: Tear fresh basil over the top. Drizzle with balsamic vinegar or glaze, and add lemon zest for brightness, if using.
Make Garlic Toasts: Preheat oven to 400°F (200°C). Brush bread slices with olive oil, toast for 8–10 minutes, and rub with the cut garlic while warm.
Serve: Serve the salad immediately at room temperature, with garlic toasts on the side for scooping.
Notes
Use ripe, room-temperature tomatoes for the best flavor and texture.
Burrata is best enjoyed fresh — use within a day or two of purchase.
For variations, try adding peach slices, roasted peppers, or a pesto drizzle.
Pairs beautifully with white wine, rosé, or an Aperol Spritz.
Find it online: https://allrecipesmade.com/tomato-with-burrata/
