Tomato Burrata – A Beautiful Mess

If you’re looking for a fresh, flavorful salad you need to try our Tomato Burrata. This burrata salad takes less than five minutes to make and is the perfect summer appetizer or side dish. The mixture of ripe tomatoes, fresh burrata and balsamic glaze is truly delicious.

More Salad Recipes: 7 Layer Salad, Creamy Pasta Salad, Classic Pea Salad, Fruit Salad, Mason Jar Salad.

Ingredients in a Tomato Burrata

• Heirloom Tomatoes I used three tomatoes. In season tomatoes make this recipe shine.
• Burrata Cheese Use two burrata cheese balls.
• Basil fresh basil leaves add so much to this dish.
• Pesto Use store bought pesto or make your own pesto.
• Balsamic Vinegar Glaze for garnish (optional).
• Olive Oil for garnish (optional).
• Dried Chili Flakes for garnish (optional).
• Sea Salt Flakes for garnish (optional).

What is Burrata cheese?

Burrata cheese is a ball shaped cheese made from cow’s milk. It originated from the Puglia region of Southern Italy. When you slice the cheese you find an outer layer the consistency of mozzarella cheese as well as a creamy inner layer. The inner layer contains stracciatella and clotted cream. You are meant to eat both the inner and outer layer of burrata. If you haven’t tried this creamy cheese, look for it in the specialty cheese section of your grocery store. It’s so good!

How to Assemble

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.

Tips for Making

• 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.

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