Burrata Recipe

Make the dressing

In a small bowl or jar combine white balsamic vinegar, lemon juice, honey (if using), and a pinch of flaky sea salt. Whisk or shake while slowly streaming in 4 tbs extra-virgin olive oil until emulsified. Taste and adjust acid or sweetness as needed; set aside at room temperature.

Halve or slice the heirloom tomatoes (or seasonal fruit such as peaches or figs). Thinly slice the shallot, tear basil and mint leaves, rinse and spin-dry the salad greens. Rinse and drain capers.

Bring burrata to room temperature (about 20–30 minutes) so the creamy center is soft and flavorful.

On a large serving platter or on individual plates, arrange the sliced tomatoes/fruit and a handful of mixed greens in loose clusters leaving space for the burrata.

Place each burrata ball gently on the platter. If desired, make a shallow tear in the top of each ball so the stracciatella begins to ooze slightly for presentation.

Scatter torn basil, mint (if using), thin sliced shallot, and capers over the tomatoes, greens, and around the burrata.

Drizzle the prepared dressing evenly over the tomatoes, greens, and lightly over the burrata. Drizzle 1 tbs extra-virgin olive oil directly over each burrata (use from the Burrata & Cheese amount).

Season the entire plate with flaky sea salt, freshly ground black pepper and a light pinch of crushed red pepper flakes if you want heat.

Scatter toasted bread or crostini alongside the platter for scooping creamy burrata and tomatoes.

Serve immediately while burrata is still cool but creamy. Encourage guests to break open the balls and spread the cheese onto the tomatoes and toast.

Variations: swap tomatoes for grilled peaches or halved figs in late summer; add a drizzle of aged balsamic reduction for extra sweetness; add toasted pine nuts or walnuts for crunch.

Storage: burrata is best eaten the day it is opened. Leftover components (greens, dressing) can be stored separately up to 2 days; discard opened burrata after 24 hours.