Restaurants›Toucan Charlie's Buffet & Grille›Heirloom Tomatoes & Burrata Caprese Recipe

Heirloom Tomatoes & Burrata Caprese Recipe

Inspired by Toucan Charlie's Buffet & Grille
Time20m
Serves4

Make Heirloom Tomatoes & Burrata Caprese Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Salad

Optional garnish / finishing

Method

Salad

1

Prepare tomatoes

Wash the heirloom tomatoes and pat dry. Slice larger tomatoes into 1/4-inch to 1/2-inch rounds; for medium tomatoes, halve or cut into thick wedges so pieces are bite-sized and varied in shape for visual appeal.

2

Arrange on platter

Spread the tomato slices and wedges on a large serving platter or individual plates, slightly overlapping and alternating colors to showcase contrast.

3

Dress tomatoes

Drizzle 2 tablespoons of extra-virgin olive oil evenly over the arranged tomatoes and lightly sprinkle 1/2 teaspoon of the sea salt flakes and 1/2 teaspoon of freshly ground black pepper across them. Wait 1–2 minutes to allow the tomatoes to release a little juice.

4

Add burrata

Gently tear the burrata into 2–3 large pieces (or leave whole for a centerpiece) and nestle the pieces among the tomatoes. If keeping whole, score the top of the burrata with a knife so it’s easy to break when serving.

5

Finish seasoning and basil

Scatter fresh basil leaves over the tomatoes and burrata. Drizzle the remaining 1 tablespoon of extra-virgin olive oil over the cheese and basil. Spoon 1 tablespoon of aged balsamic vinegar (or lightly drizzle balsamic glaze) in a few places across the platter.

6

Final salt and pepper

Sprinkle the remaining 1/2 teaspoon sea salt flakes and 1/2 teaspoon freshly ground black pepper over the entire dish to taste. If using lemon zest and flaky salt from the garnish section, add a light grating of lemon zest over the burrata and a pinch of flaky salt on top of the cheese.

Optional garnish / serving

7

Toast the bread: brush both sides of sourdough slices with a thin film of olive oil and grill or toast until golden and crisp, about 2–3 minutes per side on a hot grill pan or under a broiler. Cut into halves or serve whole alongside the salad.

8

Add crunchy garnish: scatter 2 tablespoons of toasted pine nuts or crushed pistachios over the platter to add texture.

9

Serve: bring the platter to the table with a small butter knife or spoon for guests to spread burrata onto bread and to take a mix of tomatoes and basil. Optionally serve extra olive oil and balsamic on the side.