House Burrata Recipe

Toast bread

Preheat oven to 400°F (200°C). Arrange sourdough slices or crostini on a baking sheet. Lightly brush both sides with 1 tablespoon olive oil. Toast 6–8 minutes, flipping halfway, until crisp and golden. Remove and let cool slightly.

While oven heats, place the tomato wedges, cucumber slices, red onion, and arugula in a large bowl. Add torn basil leaves.

In a small bowl or jar combine 3 tablespoons extra-virgin olive oil, 1 tablespoon sherry or aged balsamic vinegar, 1 teaspoon lemon juice, 1/2 teaspoon honey (if using), and crushed red pepper flakes. Whisk or shake until emulsified.

Season dressing with 1/2 teaspoon fine sea salt and 1/4 teaspoon freshly ground black pepper, taste and adjust. Pour half the dressing over the tomato mixture and gently toss to coat. Reserve remaining dressing to finish the plate if desired.

Transfer the dressed tomato and greens mixture onto a shallow serving platter or individual plates, arranging a bed in the center.

Place the 2 whole burrata balls on top of the tomato bed. If using extra mozzarella pearls, scatter them around the burrata for additional texture.

Using the back of a spoon or a small knife, gently tear open the top of each burrata to expose the creamy interior so it spills slightly over the tomatoes.

Drizzle the remaining olive oil (about 2 tablespoons total including what was used for the dressing) over the burrata and salad. Spoon any remaining dressing around the platter.

Scatter the toasted pine nuts (or chopped walnuts) and chopped chives or green onion over the burrata and salad. Finish with flaky sea salt and the remaining 1/4 teaspoon freshly ground black pepper.

Serve immediately with warm crostini or toast on the side so guests can tear pieces of burrata onto the toasts with tomatoes. Optionally pass extra olive oil, vinegar, and red pepper flakes at the table.