Burrata & Baby Heirloom Tomato Recipe

Room temperature burrata

Remove burrata from refrigerator 20–30 minutes before serving so it comes to room temperature; this maximizes creaminess and flavor.

Prepare tomatoes and basil

Rinse the baby heirloom tomatoes and pat dry. Halve larger tomatoes and leave very small ones whole. Tear basil leaves into rustic pieces. Zest the lemon and then halve it to juice.

If serving with bread: brush slices with a little olive oil and toast under a broiler or in a skillet until golden and crisp.

Make quick dressing

In a small bowl whisk together 3 tablespoons extra-virgin olive oil, 1 tablespoon balsamic glaze (or 1 tablespoon aged balsamic vinegar), juice of half the lemon, a pinch (about 1/4 tsp) of the sea salt, and a few grinds of black pepper until combined. Taste and adjust acidity by adding more lemon juice or balsamic if desired.

Dress tomatoes

Place the halved tomatoes in a medium bowl. Drizzle the dressing over the tomatoes and toss gently to coat. Let sit 5–10 minutes to macerate lightly and release juices.

Plate burrata

On a large shallow serving plate or two plates, create a small nest of torn basil leaves in the center. Place one burrata on top of the basil per plate (or both burrata on a single platter). Using a small knife or your fingers, gently tear open the burrata so the creamy interior spills out attractively.

Arrange tomatoes

Spoon the dressed baby heirloom tomatoes and their juices around and over the burrata, distributing colors evenly for visual appeal.

Finish and garnish

Drizzle the remaining 1 tablespoon extra-virgin olive oil and remaining 1 tablespoon balsamic glaze (or balsamic) over the burrata and tomatoes. Add lemon zest over the top, then sprinkle the remaining 3/4 teaspoon sea salt (or flaky salt to finish) and 3/4 teaspoon freshly ground black pepper to taste. Scatter additional torn basil leaves and the toasted nuts (if using) over the top. If serving with crostini, arrange bread slices around the platter.

Optional: For a slightly smoky finish, briefly torch the balsamic glaze just at the very end or use a splash of good aged balsamic for complexity.

Serve immediately while burrata is soft and tomatoes are fresh. Provide spoons and knives so guests can scoop creamy burrata onto bread with tomatoes. Leftovers can be stored separately (tomatoes dressed in airtight container and burrata wrapped) for up to 24 hours, but texture is best the day of serving.