Burrata Tomato Salad Recipe

Wash all tomatoes. Pat dry with a kitchen towel.

For the fresh Sierra de Coín tomatoes: slice each medium tomato into 6–8 wedges (about 1 cm thick). Arrange the wedges on a large serving platter or individual plates, leaving space in the center for burrata.

For the Lobello semiseco (semi-dried) tomatoes: if whole, halve or quarter lengthwise so they’re bite-sized; scatter them evenly among the fresh tomato wedges.

Prepare burrata

Bring burrata to room temperature for 15–20 minutes so it’s soft and creamy. Place the burrata balls gently in the center of the arranged tomatoes. If serving family-style, you can keep them whole; for plated portions, gently tear each burrata open just before serving so the creamy interior spills over the tomatoes.

If using garlic infusion: bruise the garlic clove with the side of a knife and warm 1 tbs of the olive oil in a small pan over low heat for 30–60 seconds; remove from heat and let the garlic steep 3–5 minutes, then discard the clove and let the infused oil cool slightly. (Optional step.)

In a small bowl, whisk together remaining 3 tbs olive oil, the garlic-infused tablespoon (if used), 1 tbs aged balsamic, lemon zest, 1 tsp sea salt and 1/2 tsp freshly ground black pepper until combined. Taste and adjust seasoning to preference.

Scatter fresh basil leaves over the tomatoes and around the burrata. Spoon the dressing evenly over the tomatoes and burrata, letting some pool on the platter but avoiding soaking the burrata excessively.

Finish with a light drizzle of extra aged balsamic (or balsamic reduction) if desired and a final pinch of flaky sea salt and a grind of black pepper over the torn burrata to highlight its creaminess.

Toast rustic bread or crostini until golden. Serve alongside the salad so guests can scoop burrata and tomatoes onto the bread.

If using, sprinkle a final 1/4 tsp flaky sea salt across the finished plate just before serving.