Winter Heirloom Tomatoes & Burrata Recipe

Slice tomatoes

Wash the heirloom tomatoes and pat dry. Cut into 1/4-inch to 1/2-inch thick slices or wedge them depending on size. Arrange slices in an overlapping single layer on a large serving platter.

Prepare burrata

Bring burrata to room temperature (about 15–20 minutes). Gently press each ball to slightly open and release some cream, or leave whole and place strategically among tomato slices.

Tear prosciutto into bite-sized pieces and drape over and between tomato slices. Tuck whole basil leaves or torn basil around the tomatoes and burrata for even distribution. If using microgreens or arugula, scatter lightly over the top.

Reduce balsamic for glaze

In a small saucepan, combine the balsamic vinegar and sugar. Bring to a gentle simmer over medium-low heat. Reduce heat to low and simmer until mixture thickens to a syrupy consistency and coats the back of a spoon, about 6–8 minutes. Remove from heat and let cool slightly (it will thicken more as it cools).

Whisk dressing

In a small bowl, whisk together the olive oil, salt, and freshly ground black pepper until combined. Taste and adjust seasoning. (Note: you can combine a tablespoon of the reduced balsamic into the dressing if you prefer a more homogeneous sauce; otherwise use the reduction as a glaze.)

Drizzle the olive oil dressing evenly over the arranged tomatoes, burrata, prosciutto, and basil. Then lightly drizzle the balsamic reduction over the salad in a decorative pattern. Sprinkle flaky sea salt over the burrata and tomatoes to finish.

Serve immediately with toasted baguette slices or crostini on the side. Serves best at room temperature.