Burrata Recipe

Name: Lusi YYC Italian Kitchen & Pizzerias Burrata Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 balls fresh burrata; 2 cups ripe tomatoes (heirloom or roma), sliced or wedged; 1 cups fresh basil leaves, torn; 2 cups fresh arugula (optional); 4 tbs extra-virgin olive oil; 2 tbs high-quality balsamic vinegar or aged balsamic glaze; 1 tsp sea salt; 1 tsp freshly ground black pepper; 0.25 tsp crushed red pepper flakes (optional); 8 slices good-quality crusty bread, crostini, or grilled slices; 1 tsp lemon zest (optional); 0.5 tsp flaky sea salt (for finishing)

Inspired by Lusi YYC Italian Kitchen & Pizzeria

Time20m

Serves4

Make Burrata Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Cheese & Produce

2 balls fresh burrata

2 cups ripe tomatoes (heirloom or roma), sliced or wedged

1 cups fresh basil leaves, torn

2 cups fresh arugula (optional)

Dressing & Seasoning

4 tbs extra-virgin olive oil

2 tbs high-quality balsamic vinegar or aged balsamic glaze

1 tsp sea salt

1 tsp freshly ground black pepper

1/4 tsp crushed red pepper flakes (optional)

Garnish & Serving

8 slices good-quality crusty bread, crostini, or grilled slices

1 tsp lemon zest (optional)

1/2 tsp flaky sea salt (for finishing)

Method

Prepare produce & bread

Slice tomatoes and prep bread

Wash tomatoes and basil. Slice or wedge the tomatoes into even pieces about 1/2 inch thick. Tear or roughly chop basil leaves and set aside. If using arugula, rinse and spin dry. Toast or grill bread slices until golden and slightly crisp; keep warm.

Make dressing

In a small bowl, whisk together the extra-virgin olive oil and balsamic vinegar (or drizzle the glaze later). Season with sea salt, freshly ground black pepper, and crushed red pepper flakes if using. Taste and adjust acidity or salt to preference. If using aged balsamic glaze, reserve half the glaze for finishing and whisk remaining with oil for dressing.

Assemble burrata salad

Arrange the sliced tomatoes on a serving platter or divide between plates. Scatter the torn basil and arugula (if using) evenly over and around the tomatoes.

Place the burrata balls in the center of the platter or atop the tomato/basil bed. Using a knife or your fingers, gently tear open each burrata to allow the creamy interior (stracciatella) to spill onto the tomatoes.

Drizzle the prepared olive oil–balsamic dressing over the tomatoes, basil, arugula, and burrata. If you reserved balsamic glaze, drizzle a little of it artistically over the cheese for a sweet-acid contrast.

Finish with a light sprinkle of flaky sea salt and a twist of freshly ground black pepper. Add a small pinch of lemon zest over the cheese for brightness if desired.

Serve

Serve immediately with warm toasted bread or crostini so guests can scoop creamy burrata with tomatoes onto bread. Recommend plating within 10–15 minutes of assembly to enjoy the burrata at its best temperature and texture.