Burrata Recipe

Prepare tomatoes

Wash and dry the tomatoes. If using cherry tomatoes, halve them; if using larger tomatoes, slice into 1/4-inch thick rounds or wedges. Place the prepared tomatoes in a shallow serving bowl or on a large platter.

Season tomatoes

Drizzle 2 tablespoons extra-virgin olive oil over the tomatoes. Sprinkle 1/2 teaspoon sea salt flakes and 1/2 teaspoon freshly ground black pepper evenly over them. Toss gently to coat and let sit at room temperature for 5–10 minutes to macerate and bring out juices.

Arrange burrata

Gently transfer the burrata balls to the center of the platter or place individually on top of tomato clusters. If burrata is chilled, let it sit 10 minutes at room temperature so the creamy interior relaxes.

Dress burrata

Drizzle the remaining 1 tablespoon of olive oil evenly over the burrata. Spoon the small amount of milky liquid from the burrata container (if available) over the cheese and tomatoes for extra creaminess. Add the 1 teaspoon aged balsamic vinegar in a few small drops over the cheese and tomatoes for a bright sweet-acid balance.

Finish seasoning

Sprinkle the torn basil leaves evenly over the dish. Finish with the remaining 1/2 teaspoon sea salt flakes and 1/2 teaspoon freshly ground black pepper, tasting and adjusting as desired.

Serve

Serve immediately with crusty bread or crostini to scoop the burrata and tomatoes. Encourage guests to tear open each burrata and mix the creamy interior with the tomatoes and bread.

If using lemon zest, sprinkle it lightly over the burrata just before serving for a bright citrus note.

For heat, scatter 1/4 teaspoon red pepper flakes across the platter or offer on the side.

Add 1/2 cup microgreens or arugula around the edges for color and peppery contrast.

Scatter 2 tablespoons toasted pine nuts or chopped pistachios on top for crunch and nutty flavor.