📝 About This Recipe
This dish is a celebration of peak summer, showcasing the contrast between the velvety, cream-filled center of artisanal burrata and the vibrant acidity of heirloom tomatoes. Inspired by the rustic flavors of Southern Italy, it elevates a simple salad into a sophisticated centerpiece through the use of high-quality olive oil and a touch of floral honey. It is an effortless yet luxurious starter that captures the essence of a Mediterranean garden on a plate.
🥗 Ingredients
The Produce & Cheese
- 2 balls Burrata cheese (8 oz each, high-quality buffalo or cow milk, at room temperature)
- 1.5 pounds Heirloom tomatoes (assorted colors and sizes, sliced into rounds or wedges)
- 1 cup Cherry or Grape tomatoes (halved)
Handmade Basil Oil
- 1 cup Fresh basil leaves (packed)
- 1/2 cup Extra virgin olive oil (cold-pressed, robust flavor)
- 1 clove Garlic (peeled and smashed)
- 1/4 teaspoon Kosher salt
Finishing Touches
- 2 tablespoons Balsamic glaze (high-quality or homemade reduction)
- 1 pinch Flaky sea salt (such as Maldon)
- 1/2 teaspoon Freshly cracked black pepper
- 2 tablespoons Toasted pine nuts (lightly golden)
- 1/2 cup Wild arugula (for a peppery base layer)
- 1/4 cup Micro-basil or small basil leaves (for garnish)
👨🍳 Instructions
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1
Remove the burrata from the refrigerator at least 30-45 minutes before serving; the creamy 'stracciatella' center is best enjoyed when it is not cold.
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2
Prepare the basil oil by blanching the basil leaves in boiling water for 10 seconds, then immediately shocking them in an ice bath to preserve the bright green color.
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3
Squeeze all excess water out of the blanched basil using a clean kitchen towel until it is very dry.
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4
In a high-speed blender, combine the dried basil, 1/2 cup olive oil, smashed garlic, and a pinch of salt. Blend on high until completely smooth and vibrant green.
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5
Strain the basil oil through a fine-mesh sieve or cheesecloth into a small bowl to remove any solids, then set aside.
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6
Wash and dry the heirloom tomatoes. Slice the larger ones into 1/4-inch thick rounds or irregular wedges for a rustic look, and halve the cherry tomatoes.
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7
Lightly season the sliced tomatoes with a small amount of kosher salt and let them sit for 5 minutes; this draws out their natural juices.
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8
On a large, shallow platter, create a light bed of wild arugula as the base.
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9
Arrange the heirloom tomato slices and cherry tomatoes over the arugula, overlapping them slightly and mixing the colors for visual appeal.
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10
Carefully place the two balls of burrata in the center of the tomato arrangement.
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11
Using a sharp knife, gently score the top of the burrata balls in an 'X' shape to allow some of the cream to spill out onto the tomatoes.
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12
Drizzle the prepared basil oil generously over the cheese and tomatoes, followed by a artistic swirl of balsamic glaze.
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13
Sprinkle the toasted pine nuts and micro-basil leaves over the entire platter.
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14
Finish with a final flourish of flaky sea salt and freshly cracked black pepper.
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15
Serve immediately while the tomatoes are at their juiciest and the cheese is soft.
💡 Chef's Tips
Always use tomatoes at room temperature; refrigeration kills their delicate flavor and alters the texture. If you cannot find heirloom tomatoes, use the ripest vine-ripened tomatoes available. Don't skip the blanching step for the basil oil; it ensures the oil stays bright green rather than turning brown. Use a very high-quality balsamic glaze; if it's too thin, simmer 1/2 cup of balsamic vinegar with a teaspoon of sugar until reduced by half. For an extra touch of sweetness, drizzle a tiny bit of wildflower honey over the cheese just before serving.
🍽️ Serving Suggestions
Serve with thick slices of grilled sourdough or ciabatta rubbed with a raw garlic clove. Pairs beautifully with a crisp, chilled Vermentino or a dry Rosé from Provence. Add a few slices of salty Prosciutto di Parma on the side for a savory protein addition. This dish makes an excellent light lunch when served alongside a bowl of chilled gazpacho. For a spicy kick, add a pinch of dried red chili flakes or a drizzle of hot honey.