Description
A fresh and effortless Italian salad featuring ripe heirloom tomatoes, creamy burrata, fragrant basil, and a drizzle of olive oil and balsamic vinegar.
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. 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. Drizzle tomatoes with olive oil. Sprinkle with flaky sea salt and freshly ground black pepper.
- 3. Place burrata balls on top of the tomatoes. Tear them gently so the creamy center spills out.
- 4. Tear basil leaves over the platter. Drizzle balsamic vinegar or glaze across the salad. Sprinkle lemon zest if desired.
- 5. 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. Present immediately with garlic toasts on the side for scooping up the tomatoes and burrata.