Creamy Burrata Recipe

Bring burrata to room temperature

Remove burrata from refrigerator 20–30 minutes before serving and keep in its liquid. Bringing it to room temperature makes the interior creamy and more flavorful.

If using small mozzarella balls, drain and pat dry. Place burrata and mozzarella on a serving plate, keeping burrata whole until just before serving.

Prepare tomatoes: halve cherry/grape tomatoes. If using an heirloom tomato, core and cut into 1/2-inch wedges. Place tomatoes in a medium bowl.

Mince the shallot finely and add to the tomatoes. Tear or chiffonade basil leaves and add along with the minced fresh oregano.

Whisk the dressing: in a small bowl, combine 3 tbs extra-virgin olive oil, 1 tbs balsamic vinegar (or 1 tbs aged balsamic glaze), 1 tbs fresh lemon juice, 1 tsp sea salt, 1 tsp freshly ground black pepper and 1/4 tsp red pepper flakes. Whisk until emulsified and taste; adjust salt, pepper or lemon if needed.

Dress the tomatoes: pour about three-quarters of the dressing over the tomato mixture and toss gently to coat. Reserve the remaining dressing for finishing the plate.

Place the burrata whole in the center of the serving plate(s). Using a small knife or your fingers, gently tear open the top of each burrata right before serving so the creamy center spills out slightly.

Spoon the dressed tomato and herb mixture around and partly over the burrata so the tomatoes mingle with the creamy interior. Scatter the mozzarella pieces around the plate as well.

Drizzle the reserved dressing and an additional 1 tbs extra-virgin olive oil over the burrata and tomatoes. Add a light drizzle of balsamic glaze if using for extra sweetness and color.

Season: sprinkle flaky sea salt over the burrata and tomatoes and finish with a few turns of freshly ground black pepper and a pinch of red pepper flakes if desired.

Serve immediately with crusty bread or toasted crostini on the side for scooping up the creamy cheese and tomato mixture.