Di Stefano Burrata Recipe

Prepare tomatoes

Wash the heirloom and cherry tomatoes. Slice heirloom tomatoes into 1/4–1/2" rounds or wedges depending on size; halve the cherry tomatoes. Place all tomatoes in a medium bowl.

Season tomatoes

Add 2 tablespoons extra-virgin olive oil, 1 teaspoon sea salt, and 1/2 teaspoon freshly ground black pepper to the bowl with tomatoes. Gently toss to coat, then let sit at room temperature for 10 minutes to allow flavors to marry.

Prepare burrata

About 5 minutes before serving, remove burrata from the refrigerator to come to room temperature. Using a sharp knife, score the top of each burrata and gently open to expose the creamy interior; you may place them whole on the serving plate or slightly tear them to create an approachable presentation.

Assemble salad on plate

Arrange the seasoned heirloom and cherry tomatoes around and beneath the burrata on a serving platter or individual plates. Scatter torn basil leaves over the tomatoes and around the cheese.

Dress

Drizzle the remaining 1 tablespoon extra-virgin olive oil and 2 tablespoons aged balsamic vinegar evenly over the tomatoes and burrata. Finish with the remaining 1/2 teaspoon freshly ground black pepper.

Optional balsamic reduction

If using balsamic reduction, lightly drizzle 1–2 tablespoons in a decorative pattern over the burrata and tomatoes for concentrated sweetness and gloss. (To make quickly: simmer 1/2 cup balsamic vinegar in a small saucepan until reduced by half to a syrupy consistency, about 6–8 minutes.)

Toast bread

Toast or grill ciabatta/sourdough slices until golden and crisp. Rub warm toasts with a cut clove of garlic (optional) and drizzle lightly with olive oil.

Finish & serve

Sprinkle flaky sea salt over the burrata and tomatoes, add any microgreens or baby arugula as a garnish, and give one final light drizzle of olive oil if desired. Serve immediately with toasted bread alongside so guests can spoon creamy burrata onto the slices with tomatoes and basil.