House Burrata Recipe

Chop and dress tomatoes

If using heirloom tomatoes, slice into 1/2-inch wedges; if using cherry tomatoes, halve them. Place tomatoes in a medium bowl. Add 2 tablespoons extra-virgin olive oil, 1 tablespoon aged balsamic vinegar, 1/2 teaspoon sea salt, and 1/2 teaspoon freshly ground black pepper. Toss gently to coat and let sit at room temperature for 10–15 minutes to macerate and develop flavor.

Bring burrata to room temperature

Remove burrata from the fridge 15–20 minutes before serving so it warms slightly — this makes the creamy center silkier and more flavorful.

Plate tomatoes and burrata

On a large shallow serving plate or individual plates, spoon the dressed tomatoes in a loose bed in the center or slightly off-center. Gently place the whole burrata balls on top of the tomatoes (space them if plating individually).

Finish with oil, lemon zest and herbs

Drizzle the remaining 1 tablespoon extra-virgin olive oil over the burrata and tomatoes. Sprinkle lemon zest evenly. Tear basil leaves and scatter them over the dish along with the optional oregano or thyme leaves. Season with flaky sea salt (about 1/2 teaspoon) and the remaining cracked black pepper (about 1/4 teaspoon).

Optional: cut burrata and add honey/prosciutto

Just before serving, gently tear or cut open each burrata so the creamy stracciatella spills onto the tomatoes. Drape prosciutto slices around the plate if using. If you like a sweet contrast, lightly drizzle 2 teaspoons honey or chili-honey over the burrata.

Toast or grill sourdough slices until golden and slightly charred at the edges (about 2–3 minutes per side on a hot grill or under a broiler). Rub warm toast lightly with a cut clove of garlic (optional) and brush with a thin coating of olive oil. Arrange the toasts alongside the plate for scooping up burrata and tomatoes.