Marinated Tomato & Burrata Salad
Juicy heirlooms and creamy burrata cheese drizzled with aged balsamic glaze.
In a nutshell: This authentic italian marinated tomato & burrata salad comes together in just 10 mins using simple whole ingredients. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
The ultimate summer salad. Ripe heirloom tomatoes marinated in garlic and olive oil, paired with creamy, rich burrata cheese and fresh torn basil leaves.
Key Equipment
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Chef's Pro-Tips
- Dry Greens Thoroughly: Use a salad spinner to remove every drop of water from the greens. Wet leaves repel vinaigrette and dilute the dressing's punch.
- Dress Just Before Serving: Toss with dressing within 5 minutes of sitting down to eat. Salt in vinaigrettes pulls moisture from crisp produce if left sitting too long.
- Season with Flaky Sea Salt: A finishing sprinkle of Maldon or coarse sea salt right over dressed greens elevates all the garden flavors instantly.
Ingredients
2
servings
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2 large heirloom tomatoes, sliced
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1 ball burrata cheese, 8 oz
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2 tbsp extra virgin olive oil
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1 tbsp balsamic glaze
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1 clove garlic, minced
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¼ cup fresh basil leaves
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Step-by-Step Instructions
Marinate Tomatoes
Arrange the heirloom tomato slices on a wide serving platter. Sprinkle the minced garlic, sea salt, and black pepper evenly over them, then drizzle with 1 tablespoon of olive oil. Let sit for 5 minutes to release their natural juices.
Add Burrata
Place the ball of burrata cheese in the center of the platter. Use a sharp knife or fork to gently tear the top open, exposing the creamy stracciatella interior.
Garnish and Drizzle
Tear the fresh basil leaves and scatter them over the salad. Drizzle the remaining olive oil and the balsamic glaze generously over both the tomatoes and the cheese. Serve immediately with crusty bread.
Chef Clara's Kitchen Picks
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View on AmazonFrequently Asked Questions
Salting draws out the tomatoes' natural juices, which mix with the olive oil into a light, flavorful dressing right on the platter.
It is best served immediately. Once dressed, the tomatoes keep releasing water and the burrata loses its fresh creaminess.
Fresh mozzarella is the closest swap. You lose the creamy stracciatella center, but the flavor pairing still works.
Heirlooms are at their peak in flavor, but any ripe, in-season tomato works. Out-of-season tomatoes will taste flat no matter what.
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