This tomato and burrata salad only requires that you know that burrata is Italian for “buttered.” It is quite unfair to compare Burrata and mozzarella because Burrata is substantially creamier and richer. It’s more like comparing apples to supermodels than apples to oranges.
| Prep Time: | 15 mins |
| Total Time: | 15 mins |
| Servings: | 1 |
Ingredients
- 1 vine-ripened tomato, cored and cut into 1/2-inch slices
- flaked sea salt and freshly ground black pepper to taste
- ¼ cup Burrata cheese, or more to taste
- 1 tablespoon torn fresh basil leaves, or to taste
- 1 tablespoon extra-virgin olive oil
Instructions
- Place a tomato slice onto a plate and season with sea salt and black pepper. Spread Burrata cheese over tomato slice, top with torn basil leaves, and drizzle with olive oil. Repeat the layering process with remaining ingredients, finishing with a tomato slice.
- You can substitute mozzarella cheese for the Burrata cheese, and you can drizzle balsamic vinegar between the layers if desired.
Nutrition Facts
| Calories | 329 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 45 mg |
| Dietary Fiber | 2 g |
| Protein | 10 g |
| Saturated Fat | 11 g |
| Sodium | 486 mg |
| Sugars | 4 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
It was tasty and simple!
This is an outstanding way to enjoy fresh tomatoes and basil from the garden. It is so simple to put together but makes a wonderful presentation to impress the husband. After I got over the initial shock from the price tag of burrata, I was very pleased with the unique texture and taste of the cheese. Overall it is a great taste of summer!
This is one of the recipes I love making when I am in the mood for tomatoes. Personally I like Burrata with this much more than mozzarella, as to me the flavor went better with the vine ripened tomatoes. I like to make multiple stacks out of each tomato, as I find it easier to eat that way, but the flavor combination is absolutely heavenly regardless.
This was wonderful and perfect for summer tomato season! I am grateful to have been introduce to burrata – how did I live all my life without it? I added slices of fresh peach, as they are in season now. Plated with a balsamic reduction under, and topped with a drizzle of EVOO and cracked black pepper, this is beautiful and delicious as a summer starter.
Awesome way to use up your basil at the end of the year.
This is an easy way to refine a Caprese Salad! Do a little searching and you can find an extremely, reasonably price Borata. We found the Borata we use by trading secrets with my friend Joe.
really good with heirloom tomatoes ! easy and light
So simple and so delicious! But the next time I make this, I’ll try to drain the burrata (buffalo mozzarella) or buy it in a different package because it’s very liquid-y when sold in a plastic carton.
I will in the future use less salt and much more basil.
I made it exactly as the recipe. It was so much fun to experience a new type of cheese and it was fun building the presentation! I’ll make this again! P.S. I found the cheese at Trader Joe’s!
OMG!! You just cannot go wrong with burrata! I fell in love with burrata while pregnant with my third baby and begged our local store to start carrying it. This recipe is simple yet delicious which with burrata is all you need. I did not have fresh basil so I used dried which did not do this justice but was still yummy. The better the olive oil and balsamic the better your dish with be. Thank you chef John! Will definitely be making this again!
I made it , very good , I added some balsamic vinegar for more taste .
Um . . . what’s not to love? Beautiful red tomato, creamy burrata and fresh basil out of my garden . . . yum!
Amazing !! So simple but again, Amazing! I just added a few drops of balsamic
I wouldn’t change a thing. My husband and I both loved this and it was surprisingly very filling!
Great video and recipe
Made exactly according to directions. Excellent! Burrata a little hard to find, but found at a specialty grocery store. Glad I did!
I could not find Burrata in the store and substituted with fresh mozzarella. I made two servings, one with the olive oil drizzled and the other serving with Balsamic vinegar. Both ways tasted great and so fresh! Very easy to prepare this dish!
Burrata, where have you been all my life? I went to an Italian specialty store, father/son type business and asked. Well Pop was at the market at that very moment and an hour later I went to try my first taste of this new obsession. My tomatoes and basil were abundant in my garden. In case the color is distorted, I used yellow and orange low acid varieties, please don’t think this was an unripe red. I love the presentation, the flavors divine. I wish I had company planned so I could impress someone! I did not use any vinegar; would have been a shame to mask the delicate flavors. Also used Himalayan pink salt, slightly too much. Definitely have some crusty Italian bread on hand, not to spread the cheese, but to mop up every last drop of goodness from your plate. Summer ripe tomatoes and fresh mozzarella are one of my favorite food. I shall never think of them the same way again.
This was amazing. I have never had buratta before and it is really delicious. I used 3 large tomatoes and basil straight from the garden and cut each tomato into 4 slices. I made 6 “buratta sandwiches”, 3 with balsamic and 3 without. We all agreed the ones with the balsamic were better. I can’t wait to use the rest of the burrata tomorrow. Thanks for another great recipe Chef John.
Traveled from Texas to Wisconsin to get the Buratta Cheese (okay, I went to watch the Packers play, but I wanted the cheese too). Very good, very refreshing. You should really try this.