Marinated Heirloom Tomato & Burrata Salad Recipe

Name: Lussmanns Brasseries Marinated Heirloom Tomato & Burrata Salad Recipe
Cook time: 25 min
Total time: 25 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 1 lb heirloom tomatoes (assorted colors and sizes); 8 oz burrata; 1 cup kalamata olives (pitted, halved); 2 tbsp capers (rinsed and drained); 3 tbsp pickled red onions (thinly sliced); 0.5 cup fresh basil leaves (torn); 2 cups microgreens or arugula (optional base); 0.25 cup extra-virgin olive oil; 2 tbsp red wine vinegar; 1 tbsp fresh lemon juice; 1 tsp Dijon mustard; 1 clove garlic (finely minced); 0.5 tsp honey or agave (optional, to balance acidity); 1 tsp sea salt; 0.5 tsp freshly ground black pepper; 0.25 tsp good-quality flaky sea salt (for finishing); 0 to taste freshly cracked black pepper (to taste); 1 tbsp extra-virgin olive oil (for finishing); 4 slices toasted baguette slices or grilled country bread (optional)

Inspired by Lussmanns Brasserie

Time25m

Serves2

Kalamata olives • capers • pickled red onions v

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Ingredients

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Salad

1 lb heirloom tomatoes (assorted colors and sizes)

8 oz burrata

1 cup kalamata olives (pitted, halved)

2 tbsp capers (rinsed and drained)

3 tbsp pickled red onions (thinly sliced)

1/2 cup fresh basil leaves (torn)

2 cups microgreens or arugula (optional base)

Marinade & Dressing

1/4 cup extra-virgin olive oil

2 tbsp red wine vinegar

1 tbsp fresh lemon juice

1 tsp Dijon mustard

1 clove garlic (finely minced)

1/2 tsp honey or agave (optional, to balance acidity)

1 tsp sea salt

1/2 tsp freshly ground black pepper

Finishing & Garnish

1/4 tsp good-quality flaky sea salt (for finishing)

0 to taste freshly cracked black pepper (to taste)

1 tbsp extra-virgin olive oil (for finishing)

4 slices toasted baguette slices or grilled country bread (optional)

Method

Salad

Prepare tomatoes

Wash heirloom tomatoes and pat dry. Slice larger tomatoes into 1/2-inch thick wedges; quarter or halve medium tomatoes; keep cherry tomatoes whole or halved. Place prepared tomatoes in a large shallow bowl or platter to allow even marinating.

Add olives, capers and pickled onions

Scatter the halved Kalamata olives, rinsed capers, and pickled red onions evenly over the arranged tomatoes so every bite will have a bit of each.

Add greens and basil

If using microgreens or arugula, make a loose bed on the serving platter first, then arrange tomatoes and toppings on top. Tear fresh basil leaves and scatter over the salad.

Marinade & Dressing

Make the dressing: In a small bowl or jar combine 1/4 cup extra-virgin olive oil, 2 tbsp red wine vinegar, 1 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1 minced garlic clove, 1/2 tsp honey or agave (if using), 1 tsp sea salt, and 1/2 tsp freshly ground black pepper. Whisk or shake vigorously until emulsified.

Marinate tomatoes: Pour about 3 tablespoons of the dressing evenly over the tomatoes, olives, capers and pickled onions. Gently toss or press the tomatoes lightly into the marinade with a spoon so they begin to release their juices and absorb flavor. Let sit at room temperature for 10–15 minutes (up to 30 minutes) to allow flavors to meld.

Finishing & Garnish

Plate with burrata: After the tomatoes have marinated, gently nestle the burrata onto the platter in one or two pieces. If using a single ball, place it centrally; for two smaller pieces, space them evenly. Tear the burrata open slightly just before serving so the creamy interior can mingle with the tomato juices.

Finish and season: Drizzle the remaining dressing (about 1–2 tbsp) and 1 tbsp finishing olive oil over the burrata and tomatoes. Sprinkle flaky sea salt (about 1/4 tsp) and an extra crack of black pepper to taste over the cheese and tomatoes. Scatter any remaining basil leaves on top.

Serve suggestions: Serve immediately with toasted baguette slices or grilled country bread on the side to scoop up burrata and tomato. If you prepared the salad ahead, add burrata and final drizzle just before serving so the cheese stays fresh.