Tomato Burrata Salad

nibbleboard.com/recipes/burrata-salad

Ingredients

Instructions

1. Remove burrata from the fridge and let it sit at room temperature for 30 minutes. This takes the chill off so the creamy center is soft and oozy when you cut into it.
2. Slice heirloom tomatoes about 1/4 inch thick and arrange them in a single layer across a serving platter, overlapping slightly.
3. Scatter fresh basil leaves evenly over the tomatoes.
4. Drain the burrata gently and place the balls on top of the tomatoes. Slice each ball open with a serrated knife so the creamy stracciatella center spills out.
5. Drizzle extra virgin olive oil generously over everything, followed by the aged balsamic vinegar.
6. Sprinkle flaky sea salt and freshly ground black pepper over the top. Serve immediately with crusty bread for mopping up the juices.

Nutrition per Serving

Chef Tips

• Buy the freshest burrata you can find — check the expiration date and look for buffalo milk burrata if available, as it has a richer, more complex flavor than cow's milk versions.
• Only make this salad when tomatoes are in peak season (summer). Out-of-season tomatoes will taste mealy and bland, and no amount of olive oil can save them.
• Use your best extra virgin olive oil here — this is a raw preparation where the oil's flavor really shines. A grassy, peppery olive oil makes a noticeable difference.
• If aged balsamic is too expensive, use regular balsamic vinegar reduced by half in a saucepan until syrupy — it concentrates the sweetness and gets you close to the real thing.
• Leftover dressed salad doesn't store well, but you can slice the tomatoes and prep the basil up to 2 hours ahead. Keep refrigerated and assemble just before serving.

Storage

This salad is best eaten immediately. Leftovers can be refrigerated for up to 1 day but the texture will soften significantly. Toss leftover components into pasta or spread on bruschetta.