Tomato Burrata Salad
This Tomato Burrata Salad with basil pesto is fresh, creamy, and ready in 10 minutes. The ultimate Italian summer dish with simple, high-quality ingredients.
Servings: 6 servings
Ingredients
- ½ cup homemade basil pesto use my classic pesto recipe
- 4 large heirloom tomatoes about 1 pound, sliced into thick rounds or wedges
- 2 large burrata cheese balls or 4 small burrata
- ½ teaspoon flaky sea salt
- 1 tablespoon high-quality extra virgin olive oil
- Fresh basil leaves for garnish
- Warm crusty bread for serving
Instructions
- Prepare the tomatoes. Slice the heirloom tomatoes into thick rounds or wedges. Arrange them on a large serving platter in a single layer, slightly overlapping.
- Add the burrata. Gently place the burrata balls on top of the tomatoes. You can leave them whole for presentation or tear them slightly open so the creamy center spills out.
- Spoon the pesto. Drizzle or spoon the basil pesto over the tomatoes and burrata. Let it fall naturally, do not overmix. If you notice the basil is a thick you can thin it with a little olive oil to it is easier to drizzle.
- Finish and season. Sprinkle flaky sea salt evenly over everything. Drizzle with extra virgin olive oil for a glossy finish.
- Garnish and serve. Add fresh basil leaves on top. Serve immediately with warm crusty bread for scooping up all the juices.
Notes
- Use room-temperature tomatoes for maximum flavor
- Never refrigerate tomatoes before serving, it dulls their taste
- Tear the burrata right before serving so it stays creamy
- Use high-quality olive oil, it makes a big difference
- Add the salt at the very end to keep tomatoes from releasing too much liquid
Nutrition
Calories: 123kcal | Carbohydrates: 6g | Protein: 2g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 2mg | Sodium: 199mg | Potassium: 288mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1430IU | Vitamin C: 17mg | Calcium: 47mg | Iron: 0.5mg
