Burrata & Heirloom Tomatoes Recipe

Bring ingredients to temperature

Remove burrata from refrigerator 20–30 minutes before serving to allow it to come to near room temperature; this maximizes creaminess and flavor.

Wash and gently dry heirloom tomatoes. Remove any stems and dry with paper towels. Wash and spin dry arugula/microgreens and basil; pat dry.

Slice tomatoes: On a cutting board, cut each heirloom tomato into 1/2-inch to 3/4-inch thick slices or into wedges for irregular varieties. Arrange slices or wedges on a large serving platter or individual plates, leaving space in the center for the burrata.

Season tomatoes: Sprinkle tomatoes evenly with 1/2 teaspoon fine sea salt and 1/2 teaspoon freshly ground black pepper to draw out their juices and build flavor. Drizzle 2 tablespoons extra-virgin olive oil evenly over the tomatoes and 1 tablespoon aged balsamic vinegar (or lightly drizzle balsamic glaze if using). Let sit while you prepare the rest (5–10 minutes) so the flavors meld.

Dress greens lightly: In a small bowl toss the arugula/microgreens with 1 tablespoon olive oil and a light pinch of salt and pepper—just enough to coat. Pile the dressed greens in the center of the platter or arrange around the tomato slices as desired.

Place burrata: Gently pat the burrata dry with paper towel. Place the whole burrata (or break into two 4-oz balls) on top of the greens or in the center of the tomato arrangement. If you prefer a creamier presentation, use a knife to gently tear open the top of the burrata just before serving so the stracciatella spills out over the tomatoes.

Toast bread: Brush baguette slices lightly with 1 tablespoon olive oil and place on a baking sheet. Toast under a broiler or in a 400°F (200°C) oven for 4–6 minutes, turning once, until golden and crisp.

Rub with garlic: While still warm, rub each toasted slice with the cut side of the garlic clove to impart a subtle garlic flavor. Set aside.

Final seasoning: Drizzle the remaining 1 tablespoon extra-virgin olive oil over the burrata and tomatoes. Sprinkle the remaining 1/2 teaspoon sea salt and 1/2 teaspoon black pepper evenly. If using flaky finishing salt, scatter a few flakes over the burrata. Add lemon zest sparingly over the burrata if using.

Add garnishes: Scatter basil leaves and toasted pine nuts or walnuts over the salad for texture and aroma.

Serve: Present immediately with crostini on the side for spreading the burrata and scooping up tomatoes. If you tore the burrata earlier, encourage guests to mix creamy center with tomato slices for best flavor.