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Heirloom Tomato Salad with Burrata
A showstopper summer salad built on the extraordinary combination of heirloom tomatoes and burrata. Multi-colored thick-sliced tomatoes surround a creamy burrata that breaks open as you serve it. Dressed with nothing more than excellent olive oil, flaky salt, and herbs. One of summer's great pleasures.
Heirloom Tomato is usually ready May to June. More heirloom tomato recipes, or see what to sow this month where you are.
Ingredients
- 2 lbs mixed heirloom tomatoes, sliced or quartered depending on size
- 8 oz burrata cheese, 2 balls, at room temperatureFresh mozzarella works well too
- 4 tbsp extra-virgin olive oil
- ½ cup fresh basil leaves, mix of whole leaves and torn
- ¾ tsp flaky sea salt
- 1 pinch black pepper, freshly ground
- 1 tbsp balsamic glaze (optional)
- 1 pinch crushed red pepper flakes (optional)
Contains: milk, sulphites.
Method
- Arrange heirloom tomato slices in overlapping layers on a large platter, mixing colors throughout.About 8 min
- Nestle burrata balls among the tomatoes. Scatter fresh basil over everything.About 3 min
- Drizzle generously with olive oil and balsamic glaze if using. Season with flaky sea salt, black pepper, and red pepper flakes. Serve immediately.About 3 min
Tips
- Let tomatoes come to room temperature before serving — cold kills their flavor.
- Break open the burrata at the table for dramatic effect — the cream center spills out beautifully.
- Use a variety of heirloom types: Cherokee Purple, Green Zebra, Brandywine, Yellow Pear.
Ring the changes
- Add thin slices of prosciutto draped over the tomatoes for sweet-salty contrast.
- Replace burrata with avocado for a dairy-free version of this salad.
Keeping it
Assemble just before serving. Dressed salad doesn't keep.
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