📝 About This Recipe
This dish is a celebration of peak summer, marrying the creamy, decadent heart of Italian burrata with the vibrant, acidic snap of vine-ripened heirloom tomatoes. By utilizing a variety of shapes and colors, you create a visual masterpiece that tastes as bright as a Mediterranean afternoon. Finished with a house-made basil oil and crunchy sea salt, it is the ultimate expression of simple, high-quality ingredients handled with care.
🥗 Ingredients
The Produce
- 2 pounds Heirloom Tomatoes (assorted colors and sizes, at room temperature)
- 1 cup Cherry or Grape Tomatoes (halved)
- 2 cups Fresh Basil Leaves (packed, for the oil and garnish)
The Dairy
- 2 balls Burrata Cheese (8 oz each, very fresh and at room temperature)
The Dressing & Infusion
- 1/2 cup Extra Virgin Olive Oil (high-quality, cold-pressed)
- 2 tablespoons Aged Balsamic Vinegar (syrupy consistency)
- 1 teaspoon Lemon Zest (finely grated)
- 1 clove Garlic (smashed)
Seasoning & Crunch
- 1 teaspoon Maldon Sea Salt (flaky texture)
- 1/2 teaspoon Freshly Ground Black Pepper (to taste)
- 2 tablespoons Pine Nuts (lightly toasted)
- 1/4 cup Microgreens (optional, for garnish)
👨🍳 Instructions
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1
Remove the burrata from the refrigerator at least 30 minutes before serving to allow the creamy center to soften and reach its full flavor profile.
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2
Blanch 1.5 cups of the basil leaves in boiling water for 10 seconds, then immediately shock them in an ice bath to preserve the vibrant green color.
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3
Squeeze all excess water from the blanched basil using a paper towel. Place the basil in a blender with 1/2 cup of olive oil and a pinch of salt.
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4
Blend on high speed until completely smooth, about 1-2 minutes. Strain through a fine-mesh sieve or cheesecloth into a small bowl to obtain a clear, bright green basil oil.
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5
Prepare the tomatoes by slicing the large heirlooms into different shapes: some in thick rounds, some in wedges, and some in irregular chunks for visual texture.
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6
Halve the cherry tomatoes and place all tomato pieces in a large mixing bowl.
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7
Gently toss the tomatoes with 1 tablespoon of the basil oil, the smashed garlic clove, and a light sprinkle of salt. Let them sit for 5 minutes to release their natural juices (the 'jus').
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8
Discard the garlic clove. Arrange the seasoned tomatoes on a large, chilled serving platter, layering the different colors and shapes to create height.
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9
Carefully place the two burrata balls in the center of the tomato arrangement or nestled between the clusters.
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10
Using a sharp knife, gently score the top of the burrata in a 'cross' shape, allowing some of the creamy stracciatella interior to spill out slightly.
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11
Drizzle the remaining basil oil and the aged balsamic vinegar generously over the cheese and the tomatoes.
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12
Scatter the toasted pine nuts, lemon zest, and the remaining fresh basil leaves (torn if large) over the entire dish.
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13
Finish with a final, generous sprinkle of flaky Maldon sea salt and several cracks of fresh black pepper.
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14
Garnish with microgreens if using, and serve immediately while the tomatoes are at room temperature.
💡 Chef's Tips
Always use room temperature tomatoes; refrigeration kills their delicate flavor and turns the texture mealy. If you cannot find burrata, high-quality Buffalo Mozzarella is a suitable substitute, though it lacks the creamy center. Don't skip blanching the basil for the oil; it ensures the oil stays bright green rather than turning a muddy brown. Use the 'tomato water' left in the mixing bowl—it’s packed with flavor—and pour it over the platter before the final drizzle. Toast your pine nuts in a dry pan over medium heat for 2-3 minutes until golden to unlock their buttery aroma.
🍽️ 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 Provencal Rosé. Add a few slices of salty Prosciutto di Parma on the side for a boost of savory protein. Serve as a centerpiece appetizer for a summer garden party or as a light lunch. Accompany with a side of marinated olives and artichoke hearts for a full antipasto spread.