Burrata Recipe

Remove burrata from refrigerator 20–30 minutes before serving to bring to near room temperature; this improves texture and flavor.

Rinse and dry cherry tomatoes and heirloom tomatoes. Halve the cherry tomatoes and cut heirloom tomatoes into wedges or bite-size pieces. Place in a medium bowl.

Thinly slice cucumber and red onion. Lightly toss the cucumber, onion and baby arugula (or basil leaves) with a pinch of salt and set aside.

If using nuts, toast them in a small dry skillet over medium heat, stirring, until fragrant and lightly browned, about 2–3 minutes. Remove and cool.

Lightly grill or toast bread slices until golden and crisp; rub with a cut clove of garlic if desired.

Whisk the dressing

In a small bowl or jar combine extra-virgin olive oil, balsamic glaze (or 1–2 tbs aged balsamic vinegar), fresh lemon juice, honey or maple syrup, Dijon mustard, minced garlic, sea salt and black pepper. Whisk or shake vigorously until emulsified and slightly thickened. Taste and adjust seasoning.

Reserve about 1 tablespoon of dressing for drizzling over the finished burrata; toss remaining dressing with the tomato and vegetable mixture to lightly coat.

Arrange the tossed tomato, cucumber, onion and arugula (or basil) mixture on a large serving platter or divide across individual plates, leaving space for the burrata.

Gently place the burrata balls on top of or beside the salad. Using a small knife or your fingers, make a shallow cut in each burrata to expose the creamy interior just before serving.

Drizzle the reserved dressing and an extra teaspoon of olive oil over each burrata. Spoon some of the dressed tomatoes and juices over the torn cheese so the creamy interior mingles with the vegetables.

Scatter torn basil leaves, toasted nuts, lemon zest and flaky sea salt over the cheese and salad. Finish with a grind of black pepper and a final light drizzle of balsamic glaze if desired.

Serve immediately with grilled/toasted bread for scooping. Encourage diners to tear pieces of bread, nestle a spoonful of burrata and salad on top, and enjoy.