Some recipes don’t need a long list of ingredients. They simply need the right ones. When my Cherokee Purple tomatoes reach peak ripeness in the garden, they’re sweet, juicy, and rich with a depth of flavor that grocery store tomatoes rarely match. Pair them with creamy burrata, fragrant basil, good olive oil, and a sprinkle of flaky sea salt, and you’ve created a dish that celebrates summer in its purest form.
This salad has become one of my favorite ways to showcase heirloom tomatoes that I’ve grown. There’s no complicated dressing to hide the fruit, no heavy seasoning to compete with it. Instead, every ingredient plays a supporting role, allowing the tomato to remain the star while the burrata adds a luxurious creaminess and fresh basil contributes a bright, peppery finish.
Whether served alongside grilled salmon, wood-fired pizza, or simply with slices of crusty bread and a glass of wine, this salad captures everything I love about cooking from the garden: simple ingredients, harvested at their peak, prepared with restraint, and enjoyed with family and friends.
Heirloom Tomato & Burrata Salad
Ingredients
Method
- Slice the tomatoes about ½-inch thick or cut them into generous wedges. Arrange them on a serving platter and lightly season with flaky sea salt. Let them rest for 5–10 minutes to bring out their natural juices.
- Place the burrata in the center of the platter. Gently tear it open so the creamy interior flows over the tomatoes.
- Scatter the torn basil leaves across the salad. Drizzle generously with extra-virgin olive oil. Sprinkle with the lemon zest and freshly cracked black pepper.
- Taste a tomato slice. If it needs a touch more brightness, finish with just a few drops of fresh lemon juice.
- Serve immediately.
Notes
Recipe Notes
- Use the ripest tomatoes you can find. Peak-season heirloom tomatoes are the heart of this recipe.
- Burrata is best served at room temperature. Remove it from the refrigerator about 20 minutes before serving.
- Resist the temptation to add balsamic glaze. While delicious in many tomato salads, it can overpower the delicate sweetness of heirloom tomatoes and the fresh creaminess of burrata.
- A finishing salt such as Maldon adds a pleasant crunch and enhances the tomato’s natural sweetness.