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heirloom tomato salad with burrata

Heirloom Tomato Salad with Burrata

A fresh, vibrant salad highlighting the intense flavor of heirloom tomatoes paired with creamy, luxurious burrata cheese, drizzled with high-quality olive oil and fresh basil.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer, Lunch, Side Dish
Cuisine: Italian, Mediterranean
Calories: 410
Ingredients Method Notes

Ingredients
  

Salad Components
  • 4 heirloom tomatoes Mixed colors, roughly sliced or wedged
  • 8 oz burrata cheese Drained
  • 1/2 cup fresh basil leaves Torn or whole
Dressing & Seasoning
  • 3 tbsp extra virgin olive oil High quality recommended
  • 1 tbsp balsamic vinegar Aged preferred
  • 1/2 tsp sea salt Or to taste
  • 1/4 tsp freshly ground black pepper
  • 1 clove garlic Minced (optional)

Method
 

Instructions
  1. Prepare the tomatoes: Gently slice or wedge the heirloom tomatoes and arrange them aesthetically on a large platter or individual serving plates.
  2. Make the vinaigrette: In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, minced garlic (if using), sea salt, and black pepper until emulsified.
  3. Dress the tomatoes: Lightly drizzle about half of the vinaigrette over the arranged heirloom tomatoes, ensuring all pieces are coated lightly for flavor.
  4. Add the Burrata: Gently tear the burrata cheese into large chunks and strategically place them among the tomatoes on the platter. Alternatively, place the whole ball in the center and break it open slightly.
  5. Garnish and finish: Scatter the fresh basil leaves over the salad. Drizzle the remaining vinaigrette lightly over the burrata and finish with a tiny extra sprinkle of sea salt if needed.
  6. Serve immediately while the ingredients are fresh. This salad is best enjoyed right after assembly.

Notes

The quality of your tomatoes and olive oil are critical for this simple recipe. Let the tomatoes come to room temperature before serving for the best flavor. If you prefer a thicker dressing, reduce the balsamic vinegar slightly.