Jersey Tomato Burrata Recipe

Toast breadcrumbs

Heat a small skillet over medium heat. Add 1 tablespoon unsalted butter. When melted and foaming slightly, add 3/4 cup panko and 1 teaspoon minced garlic. Toast, stirring frequently, until golden and fragrant, about 3–4 minutes.

Remove skillet from heat. Stir in 1/2 teaspoon lemon zest, 2 tablespoons grated Parmesan, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Transfer to a small bowl and let cool; breadcrumbs will crisp further as they cool.

In a small bowl or jar combine 2 tablespoons aged balsamic vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey and 1 tablespoon minced shallot. Whisk or shake to emulsify.

Slowly whisk in 4 tablespoons extra-virgin olive oil until dressing is emulsified. Season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust sweetness or acidity as needed. Set aside at room temperature.

Prepare produce: Wash and dry the arugula and basil. Pat dry. Slice the heirloom Jersey tomatoes into 1/2-inch thick rounds. Cut the peaches into 1/4-inch slices, removing the pit. If tomatoes are very large, cut into wedges instead of rounds.

Arrange base: On a large platter or on individual plates, spread 3 cups baby arugula in an even layer. Tuck basil leaves and optional microgreens through the arugula.

Position fruit: Arrange the tomato slices and peach slices in an alternating overlapping pattern over the greens, leaving a central space for the burrata.

Place burrata: Gently pat the 8 oz burrata dry with a paper towel and place it in the center of the arranged tomatoes and peaches. If using one large burrata, leave whole; for smaller balls, distribute two balls evenly.

Dress salad: Drizzle about half of the balsamic vinaigrette (approx. 1 1/2 tablespoons) directly over the tomatoes and peaches and a light drizzle (about 1 tablespoon) around the greens. Reserve remaining dressing for guests or additional finishing.

Finish with breadcrumbs: Sprinkle the cooled seasoned breadcrumbs evenly over the tomatoes, peaches and around the burrata so each bite gets a crisp element.

Final season and oil: Sprinkle 1/2 teaspoon flaky sea salt over the burrata and fruit (adjust to taste). Drizzle 1 tablespoon extra-virgin olive oil over the burrata and salad. Optionally scatter 2 tablespoons toasted pine nuts for extra texture.

Serve: Provide a small spoon or knife for breaking the burrata so the creamy interior can mingle with the fruit and dressing. Serve immediately so breadcrumbs remain crisp.