Burrata Recipe

Chop tomatoes

Wash and core the tomatoes. Roughly chop them into bite-sized pieces (about 1–1.5 cm / 1/2 in pieces). If using cherry tomatoes, halve or quarter depending on size. Transfer chopped tomatoes to a medium mixing bowl.

Make dressing

Add 3 tablespoons extra-virgin olive oil, 2 teaspoons balsamic vinegar, 1 teaspoon sea salt, and 1/2 teaspoon freshly ground black pepper to the bowl with tomatoes. Gently toss to combine. Taste and adjust seasoning — add the remaining salt or pepper as needed. Let the tomatoes macerate for 10–15 minutes at room temperature to deepen flavor.

Tear or chiffonade the basil leaves and fold most of them into the tomatoes, reserving a few whole leaves for garnish.

Prepare serving plates

Choose a shallow serving platter or individual plates. Drizzle 1/2 tablespoon olive oil lightly over the base of each plate to prevent sticking and add flavor.

Place tomatoes

Spoon a generous mound of the dressed tomatoes onto the center of each plate (or onto the platter in evenly spaced piles if serving family-style). Spoon any remaining juices from the bowl over the tomatoes.

Place burrata

Gently pat each burrata ball dry with a paper towel to remove excess moisture. Place one burrata ball on top of each tomato mound (or arrange all 4 on the platter spaced evenly).

Cut open burrata

Just before serving, use a small knife to make a shallow X or slice across the top of each burrata to expose the creamy interior. Gently press so the stracciatella spills over the tomatoes for a dramatic presentation.

Drizzle the remaining 1 1/2 tablespoons extra-virgin olive oil over the burrata and tomatoes. Add a light finishing drizzle of balsamic vinegar or balsamic glaze (use sparingly for sweetness).

Season with flaky sea salt and the reserved freshly ground black pepper. Scatter remaining basil leaves and any optional microgreens or arugula around the plate.

Add optional garnishes if desired: a pinch of lemon zest over each burrata for brightness, and a light dusting of red pepper flakes for heat.

Serve immediately with crusty bread or crostini to scoop up the creamy cheese and tomatoes. Leftovers can be refrigerated and eaten within 1 day, though burrata is best enjoyed fresh.