Burrata & Heirloom Tomato Salad (gf) Recipe

Make pesto

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.

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.

Reduce balsamic

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.

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

Prepare tomatoes and fennel

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.

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.

Dress and finish

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.

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.