Burrata Salad Recipe

Prepare tomatoes

Core and roughly chop tomatoes. Place in a blender and purée until smooth. Strain purée through a fine mesh sieve into a bowl to remove seeds and skins, pressing to extract about 1 cup of smooth tomato purée.

Bloom gelatin

Place 1 tablespoon cold water in a small bowl and sprinkle 1/2 tsp gelatin over it. Let sit 3–5 minutes until gelatin blooms (absorbs water and becomes spongy).

Heat and combine

Warm 2 tablespoons heavy cream in a small saucepan over low heat until just steaming (do not boil). Add the bloomed gelatin and stir until completely dissolved. Remove from heat and whisk in 1 tablespoon tomato paste, 1 teaspoon olive oil, 1/4 tsp salt and 1/8 tsp pepper. Slowly whisk in the tomato purée until fully combined and smooth.

Chill to set

Pour mousse into a shallow container or individual ring molds. Cover and refrigerate at least 1 hour, until mousse is set but still soft. If using for service, mousse can be made up to 24 hours ahead and kept chilled.

Blanch basil: Bring a small pot of water to a boil. Submerge basil leaves for 5–8 seconds, then transfer immediately to an ice bath to preserve color. Pat leaves dry with paper towels.

Blend oil: In a blender or food processor combine blanched basil, 1/2 cup extra-virgin olive oil and 1/8 tsp salt. Blend on high until very smooth and bright green, about 30–45 seconds. Pass oil through a fine-mesh sieve or cheesecloth into a bowl to remove solids for a glossy oil. Keep refrigerated if not using immediately; bring to room temperature before plating.

Dress watercress: In a small bowl toss 1 cup trimmed watercress with 1/2 tsp lemon juice, 1/2 tsp olive oil and a pinch (1/16 tsp) salt. Taste and adjust — it should be lightly lemony and bright. Keep chilled until plating.

Prepare tomatoes

Slice or wedge heirloom tomatoes and arrange on a serving plate or individual plates in a single layer or overlapping fan. Lightly season tomatoes with 1/4 tsp sea salt and 1/8 tsp freshly ground black pepper.

Plate burrata

Place one whole burrata ball (per person) onto the prepared tomatoes. If desired, gently tear the top of the burrata just before service so the cream interior spills out for a more dramatic presentation.

Spoon tomato mousse: Remove chilled tomato mousse from molds or container. Using a spoon or small scoop, add one dollop (about 2–3 tablespoons) of tomato mousse per plate next to the burrata and tomatoes, or pipe mousse using a piping bag for a cleaner presentation.

Add watercress and basil oil: Nestle a small handful (about 1/4 cup) of dressed watercress beside the burrata. Drizzle basil oil around the plate — about 1–2 teaspoons per plate — and a little over the burrata and tomatoes for flavor and color.

Finish and garnish: Scatter micro basil leaves and toasted pine nuts over the plate. Sprinkle a small pinch of flaky sea salt and a crack of black pepper over the burrata and tomatoes. Serve immediately.