Shaved fennel, basil pesto, micro greens, balsamic reduction

Place basil leaves, parsley (if using), toasted pine nuts, grated Parmesan, garlic clove, lemon juice and kosher salt in a small food processor or blender.

Make pesto

Pulse until coarsely combined, then with the motor running slowly drizzle in the 3 tbsp olive oil until a smooth, spoonable pesto forms. Scrape down sides as needed. Taste and adjust seasoning with additional salt or pepper. Set aside.

Pour 3 tbsp balsamic vinegar into a small nonreactive saucepan. Add 1 tsp sugar or honey if you prefer a glossier, slightly sweeter reduction. Bring to a gentle simmer over medium-low heat, then reduce heat to low and simmer until the volume reduces by about half and it coats the back of a spoon, about 6–8 minutes. Watch closely to avoid burning. Remove from heat and let cool slightly; it will thicken more as it cools.

Reduce balsamic

Transfer to a small bowl or squeeze bottle for easy plating.

Wash the heirloom tomatoes and cut into 1/4–1/2-inch slices or wedges, arranging different colors for visual contrast. Very thinly shave the fennel bulb using a mandoline or a sharp knife to produce delicate ribbons. Pat the burrata balls dry on paper towel to remove excess moisture.

Prepare tomatoes and fennel

On a large serving platter or on individual plates, arrange tomato slices in an overlapping pattern. Tuck shaved fennel ribbons and torn basil leaves among the tomato slices. Place the burrata balls on top or slightly to the side — if you prefer, gently tear one open so the creamy interior spreads over the tomatoes.

Drizzle about half of the pesto in small dollops over the tomatoes and burrata; reserve the rest for guests or extra serving. Spoon or drizzle 1 tbsp olive oil evenly over the salad. Season the tomatoes lightly with the coarse flaky sea salt and freshly ground black pepper to taste.

Dress and finish

Finish by artistically drizzling the cooled balsamic reduction across the salad (use as much as you like for sweetness and acidity). Scatter microgreens on top for texture and color. If desired, add a few extra torn basil leaves and a tiny pinch of flaky salt over the burrata just before serving.

ripe heirloom tomatoes (variety of colors), sliced

burrata balls

fennel bulb, trimmed and very thinly shaved

microgreens (mix of basil, arugula, etc.)

fresh basil leaves, torn

fresh basil leaves, packed

flat-leaf parsley (optional, for brightness)

pine nuts (toasted)

Parmesan cheese, grated

garlic clove, peeled

extra-virgin olive oil

fresh lemon juice

kosher salt

black pepper, freshly ground

good quality balsamic vinegar

granulated sugar or honey (optional, for sheen)

extra-virgin olive oil (for finishing)

coarse flaky sea salt (to finish)

freshly ground black pepper (to finish)

Burrata & Heirloom Tomato Salad (gf)

Make Burrata & Heirloom Tomato Salad (gf) Recipe in just 25m. Shaved fennel, basil pesto, micro greens, balsamic reduction

Burrata & Heirloom Tomato Salad (gf) Recipe

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