Description
A bright, effortless salad featuring ripe heirloom tomatoes, creamy burrata, fragrant basil, and a drizzle of olive oil and aged balsamic.
Ingredients
- 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. Gather and chill: Keep the burrata chilled until just before serving and lay out your tomatoes, basil, bread, and seasonings.
- 2. Prepare the tomatoes: Wash and pat the tomatoes dry. Slice the heirloom tomatoes into thick rounds and place on a large platter. Scatter cherry tomatoes if using.
- 3. Season the base: Drizzle tomatoes with olive oil and sprinkle with flaky sea salt and black pepper. Let sit for a minute.
- 4. Add the burrata: Gently place burrata balls on top of the tomatoes, tearing them slightly to let the creamy center spill out.
- 5. Finish with flavor: Tear basil leaves over the platter, drizzle with balsamic vinegar, and add lemon zest if using.
- 6. Make garlic toasts: Preheat oven to 400°F (200°C). Brush bread with olive oil and toast for 8-10 minutes or until golden. Rub warm toasts with garlic.
- 7. Serve immediately: Present the platter with garlic toasts on the side for scooping up the burrata and tomatoes.