Tomato Burrata Salad Recipe
In this Tomato Burrata Salad recipe, juicy tomatoes are paired with creamy burrata cheese, fresh basil leaves, and a drizzle of olive oil and balsamic glaze. The result is a refreshing and elegant dish that's perfect for any occasion. Whether you're hosting a dinner party or simply craving a taste of summer, this salad is sure to delight your taste buds.
Equipment
- 1 Large Shallow Dish
- 1 Whisk
- 1 Chopping Board
- 1 Large Baking Tray
- 1 Small Pot
Ingredients
- 1 4- oz ball burrata cheese
- 16 oz fresh cherry tomatoes halved
- 1-2 tsp extra-virgin olive oil
- 1-2 tbsp balsamic glaze
- ½ tsp flaky sea salt
- 8-10 fresh basil leaves torn
- 2 tbsp very finely diced Red Onion approx 1/2 small onion
Instructions
- Extra virgin olive oil, red wine vinegar, onion, basil, parsley, salt, and black pepper should all be whisked together in a big shallow dish. Sliced tomatoes should be added and tossed to coat in marinade. Let it marinade in the refrigerator for as long as possible.
- After slicing the bread to the desired thickness, arrange it in a big baking tray. Lightly oil both sides, then place in the broiler to crisp and brown on both sides.
- Gently apply a thin layer of garlic on one side of every toast slice.
- Place the marinated tomatoes around the periphery of a serving platter, then place the burrata in the center. Over the tomatoes, drizzle any remaining marinade. Garnish with a few tiny basil leaves. Cut the burrata open, then pile it onto the toast and cover it with the marinated tomatoes. Have fun!
Notes
Bread: Choose something substantial, like as ciabatta or sourdough. I've used bread made in the artisan style here, and it works well. The goal is to have a hearty bread that will crisp up nicely and provide a great crunchy contrast to the burrata or soft tomatoes.
Garlic: Although it's not necessary, adding this adds another level of flavor. The garlic will be softly "cooked" by the residual heat. Just use a light touch; otherwise, it will be too intrusive. Don't go overboard.
Serving: Normally serve this for lunch, with around three slices of bread apiece, for two people. With eight slices, you may stretch it to four meals, particularly if it's only an appetizer or starter.
Calories: Split the entire recipe in half, depending on three tiny pieces of bread each.