Burrata Recipe

Toast and crumble

Preheat oven to 350°F (175°C). Tear or cube stale focaccia into 1/2-inch pieces. Toss with 1 tablespoon olive oil and spread on a rimmed baking sheet. Toast for 8–10 minutes, stirring once, until golden and crisp. Let cool, then pulse briefly in a food processor or crush in a bowl to create coarse crumbs. Season with 1/4 teaspoon sea salt and set aside.

Tomatoes

Slice heirloom tomatoes into 1/2-inch thick rounds or wedges depending on shape. Place on a paper towel-lined tray for a few minutes to absorb excess moisture.

Peaches

Slice peaches into 1/4-inch wedges. If very ripe and soft, handle gently to keep wedges intact.

Basil & arugula

Stack basil leaves and chiffonade (roll and thinly slice) or tear by hand. Rinse and dry arugula thoroughly; remove any thick stems. Reserve microgreens if using.

In a small bowl or jar combine 2 tablespoons fresh lemon juice, 1 tablespoon white wine vinegar, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey, 3/4 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Whisk while slowly streaming in 6 tablespoons extra-virgin olive oil until emulsified. Taste and adjust acidity or salt as needed.

On a large platter or two individual plates, arrange a bed of 2 cups arugula per serving (4 cups total) lightly dressed with about 2/3 of the vinaigrette: drizzle the vinaigrette over the arugula and toss gently so leaves are coated but not soggy.

Arrange tomato slices and peach wedges over the arugula, alternating colors and shapes for an attractive presentation.

Place burrata balls (1 piece per serving) gently on top of the arranged tomatoes and peaches. If burrata is large, tear open slightly so the creamy center can spill over when served.

Scatter the chiffonaded basil and remaining microgreens over the salad.

Finish with the focaccia crumbs: sprinkle the coarse toasted crumbs evenly across the plate to add crunch.

Drizzle 2 tablespoons balsamic glaze over the burrata and around the plate in a decorative pattern. If using aged balsamic (not glaze), drizzle sparingly to taste.

Finish with a small pinch of sea salt over the tomatoes and burrata and a light crack of fresh black pepper. Optionally add a final tiny drizzle (about 1 teaspoon per plate) of extra-virgin olive oil.

Serve immediately so the burrata is at room temperature and the focaccia crumbs remain crunchy. Provide spoons or knives so diners can break the burrata and mix creamy center with tomatoes and peaches as they eat.