Burrata Et Tomates Recipe

Prep tomatoes

Rinse the cherry tomatoes and pat dry. Halve the larger ones and quarter any that are very large so pieces are roughly bite-sized; leave small ones whole.

Mince aromatics

Finely mince the shallot and the garlic clove. If you prefer a milder shallot flavor, soak the minced shallot in a tablespoon of cold water for 5 minutes, then drain before using.

Make dressing and toss

In a medium bowl combine the minced shallot, minced garlic, red wine vinegar, lemon juice, sugar (if using), sea salt and black pepper. Whisk to dissolve the salt. Slowly whisk in 2 tablespoons extra-virgin olive oil until emulsified. Add the prepared tomatoes and gently toss to coat. Let the tomato salad sit at room temperature for 10–15 minutes to allow flavors to meld while you prepare the burrata and bread.

Prepare burrata

Bring the burrata to room temperature for 15–20 minutes before serving; this makes the interior creamy. Place each burrata ball on a serving plate or on individual plates.

Assemble

Spoon the marinated cherry tomatoes beside and slightly over the burrata, letting some of the juices mingle with the cheese. Drizzle 3 tablespoons extra-virgin olive oil evenly over the burrata and tomatoes. Scatter fresh basil leaves over the dish and tear a few larger leaves over the cheese. Season the burrata itself with flaky sea salt and the 1/2 teaspoon freshly ground black pepper.

Optional finishing touches

If using, lightly drizzle balsamic reduction in a thin line over the tomatoes and around the plate for a sweet-tangy contrast. Serve with grilled sourdough or crostini and olive tapenade on the side so guests can spread or spoon tomato and burrata on the bread.

Serve immediately while burrata is at its creamiest, with extra salt, pepper and olive oil available at the table. Leftover tomato mixture will keep refrigerated for up to 24 hours but is best freshly made.