Tomato Burrata

Learn to make a Burrata and tomato salad using fresh burrata, heirloom tomatoes, basil, balsamic glaze, olive oil and pesto. This recipe is so fresh and delicious!

Course Salad, Side Dish

Cuisine Italian

Keyword Buratta, Burrata, Burrata Salad, burrata tomato

Prep Time 5

Servings people

Calories 106kcal

Author Elsie Larson

Equipment

1 serving platter or large plate

Ingredients

3 tomatoes sliced
2 burrata cheese
6 basil leaves
1 tbsp balsamic glaze
1 tbsp pesto
1 tbsp olive oil
1 pinch sea salt
1 pinch chili flakes

Instructions

Begin by slicing tomatoes and layering them around the plate as a base layer.
Add two balls of burrata cheese to the top of the salad, slicing them open to reveal the creamy center.
Top with balsamic vinegar, olive oil, pesto, chili flakes and a sprinkle of flaky sea salt. Add basil leaves as garnish.

Notes

Use in-season, heirloom tomatoes. The more colorful, the better. You may also use cherry tomatoes or a variety of sizes.
Customize your toppings. Choose a drizzle of pesto, balsamic vinegar and extra-virgin olive oil. Alternatively you can add chopped and toasted pine nuts, fresh cherries or peaches, fresh garlic or a squeeze of fresh lemon juice.
You can add crusty bread to serve this as a crostini un-toasted. Serve the toasts to the side of the dish to prevent them from becoming soggy.

Nutrition