Burrata Et Tomates Recipe
Burrata with Cherry Tomatoes and Basil
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Burrata & Salad
Optional Garnishes & Serving
Method
Burrata & Salad
- 1
Prepare tomatoes
Wash and dry the cherry tomatoes. Cut each cherry tomato in half (quarters if large). Place in a medium mixing bowl.
- 2
Season tomatoes
Add 2 tablespoons extra-virgin olive oil, 1 tsp sea salt, 1 tsp freshly ground black pepper, and the lemon zest (if using) to the tomatoes. Gently toss to coat without breaking them.
- 3
Let tomatoes macerate
Allow the seasoned tomatoes to sit at room temperature for 10–15 minutes so they release some juices and the flavors meld.
- 4
Arrange burrata
Place the burrata balls on a serving platter or on individual plates. If burrata is chilled, let sit 5 minutes at room temperature before serving so the interior is creamy.
- 5
Dress basil and combine
Toss the torn basil leaves with 1 tablespoon olive oil and a light pinch of salt to wilt slightly. Spoon the macerated tomatoes and their juices around and slightly over the burrata, then scatter the dressed basil over the tomatoes and cheese.
- 6
Finish with oil and vinegar
Drizzle the remaining 1 tablespoon olive oil and 2 teaspoons aged balsamic vinegar (or balsamic glaze) over the burrata and tomatoes. Adjust to taste.
Optional Garnishes & Serving
- 7
Add garnishes
Sprinkle flaky sea salt lightly over the burrata, add the cracked red pepper flakes if using, and garnish with a few extra whole basil leaves for presentation.
- 8
