Truffled Burrata, Sliced Tomatoes, Baby Arugula, Balsamic Vinegar Reduction Recipe

Make the reduction

Pour 3 tablespoons balsamic vinegar into a small saucepan. Add 1 teaspoon sugar if using. Place over medium-low heat and bring to a gentle simmer. Reduce heat to low and simmer, stirring occasionally, until the vinegar thickens to a syrup that lightly coats the back of a spoon, about 8–12 minutes. Watch closely in the final minutes to prevent burning. Remove from heat and let cool — it will thicken further as it cools. Transfer to a small bowl or squeeze bottle.

When cool, taste and adjust: if too sharp, add up to 1/2 teaspoon more sugar and stir until dissolved. Keep at room temperature until assembly.

Prepare the tomatoes

Slice the tomatoes into 1/4-inch (6 mm) rounds. If tomatoes are large, cut into 1/2-inch wedges instead. Lay slices on a cutting board and lightly sprinkle with 1/4 teaspoon of the sea salt; let rest for 5 minutes to draw out a little flavor and concentrate juices, then pat any excess moisture with a paper towel.

Dress the arugula

Place 4 cups baby arugula in a large bowl. Drizzle 1 tablespoon extra-virgin olive oil over the greens and sprinkle 1/4 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper. Toss gently to coat. Taste and adjust seasoning if needed; set aside in bowl until plating.

Prepare the burrata

Bring burrata to room temperature for 20–30 minutes before serving (this improves creaminess). Just before plating, gently pat the burrata dry with a paper towel. Using a sharp knife, if desired, score the top of each burrata with a shallow X to make it easy to break when served, or leave whole for presentation.

Season tomatoes and assemble

Arrange the dressed arugula on a serving plate or two plates, creating a nest for the tomatoes and burrata. Fan the tomato slices in a ring or scatter them neatly over the arugula. Drizzle 1 tablespoon extra-virgin olive oil evenly over the tomatoes. Sprinkle the remaining 1/2 teaspoon salt and remaining 3/4 teaspoon black pepper lightly over the tomatoes and greens.

Place the burrata

Nestle the two burrata balls on top of or beside the tomato/arugula arrangement. If you scored the burrata earlier, gently press the top so the creamy interior starts to ooze slightly.

Add truffle

Drizzle 1 teaspoon white truffle oil in a thin stream over both burrata balls (avoid drenching; truffle oil is potent). If using fresh truffle, shave very thin slices (about 2 grams per burrata) atop each burrata immediately before serving and scatter remaining shavings over the tomatoes and arugula.

Finish with balsamic reduction and herbs

Using a spoon or squeeze bottle, drizzle the cooled balsamic reduction in a decorative pattern over the tomatoes and plate — avoid heavy pooling directly on the burrata unless desired. Scatter chopped fresh basil (2 tablespoons) over the salad as a bright garnish. Taste a small piece and adjust a final pinch of salt or pepper if needed.

Serve immediately while burrata is at room temperature and creamy. Provide crusty bread or crostini on the side for spreading the burrata and soaking up juices.