Heirloom Tomato & Burrata Salad

Creamy burrata meets juicy heirloom tomatoes, fresh basil, extra-virgin olive oil, and flaky sea salt in this elegant heirloom tomato salad. Simple enough for a weeknight yet beautiful enough for entertaining, it's a perfect garden-to-table recipe that lets summer's best ingredients shine.

Print Recipe

Total Time 10

Servings: 4 people

Course: Side Dish

Cuisine: Farm to Table

Ingredients Method Notes

Ingredients

2 large heirloom tomatoes such as Cherokee Purple or Pineapple, sliced into ½-inch rounds or thick wedges
8 oz burrata 1 large or 2 small balls
¼ cup fresh basil leaves torn
2 tbsp extra-virgin olive oil
Zest of ½ lemon
1-2 tsp Fresh lemon juice optional
Flaky sea salt to taste
Freshly cracked black pepper

Optional Garnished

Toasted pine nuts
Microgreens
Fresh chives finely snipped
A drizzle of basil-infused olive oil

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.