Di Stefano Burrata Recipe

Cut and mix tomatoes

Wash and dry the heirloom tomatoes and cherry tomatoes. Cut the heirlooms into irregular 1/2–3/4" pieces to show color and texture; halve the cherry tomatoes. Place all tomatoes in a medium mixing bowl.

Lightly salt the tomatoes (use about 1/4 tsp of the sea salt from the dressing) and toss gently. Let sit 5–10 minutes while you prepare the dressing; this helps draw out some juices and concentrate flavor.

Tear the basil leaves by hand into medium pieces and add them to the tomato bowl just before dressing to preserve their bright flavor.

In a small bowl or jar, whisk together extra-virgin olive oil (3 tbs), aged balsamic vinegar (1.5 tbs), very finely minced shallot (1 tbs), honey or agave (1 tsp, optional), lemon zest (1/2 tsp), and the remaining sea salt (3/4 tsp) and freshly ground black pepper (1 tsp). Taste and adjust: if the dressing is too sharp, add the optional honey in small increments; if too sweet, add a touch more balsamic or a squeeze of lemon (not listed).

Let the dressing sit 2–3 minutes to allow the shallot to soften and meld with the vinegar, then whisk again just before using.

Place the burrata in the center of a serving platter or on individual plates. If burrata is chilled, let it sit at room temperature 10 minutes prior to serving for a creamier center.

Spoon the tomato and basil mixture around and slightly over the burrata so some juices mingle with the cheese, but leave the burrata visually prominent.

Drizzle the prepared dressing evenly over the tomatoes and burrata. If using a balsamic glaze instead of aged balsamic, drizzle sparingly to avoid overpowering the dish.

Finish with a light dusting of flaky sea salt (about 1/4 tsp) over the burrata and tomatoes and an extra grind of black pepper to taste.

If serving with bread: brush ciabatta slices with 1 tbs olive oil and grill or toast until golden and slightly charred. Serve alongside the burrata to dip into the creamy center and scoop tomatoes.

Serve immediately at room temperature. Encourage guests to tear the burrata open so the creamy interior mixes with the tomatoes and dressing for each bite.