Burrata And Heirloom Tomato Salad
Burrata and heirloom tomato salad is ready in 15 minutes. Creamy, milky burrata in the center, deeply flavored tomatoes around it, torn basil on top, and a drizzle of your best olive oil. Served with a toasted baguette, it works as a starter, a side, or dinner for 2.
Servings: 6 people
Calories: 272kcal
Equipment
- broiler, grill, or toaster
- 11 x 18-inch rimmed baking sheet
- chef's knife
- cutting board
- serving platter or wide bowl
Ingredients
- 2 pounds fresh tomatoes
- ½ teaspoon Diamond Crystal kosher salt
- 8 ounces burrata cheese
- 1 ounce fresh basil
- 2 tablespoons extra virgin olive oil
- freshly ground black pepper
- ½ teaspoon Maldon sea salt flakes, optional
- 1 baguette
Instructions
- Preheat broiler or grill on high.
- Slice the tomatoes into bite-sized wedges. If using cherry tomatoes, slice them in half. Sprinkle Diamond Crystal kosher salt over them on the cutting board. Let them sit for 10 minutes to draw out the juices.
- Slice the baguette into thin slices, about ¼-inch. Place on a rimmed baking sheet. Drizzle olive oil over the cut sides.
- Toast the bread for 1-2 minutes per side under the broiler, on the grill, or in a toaster until lightly browned.
- Place the salted tomatoes around the serving plate or wide bowl, leaving their pooled juices behind on the cutting board. Lay the ball of burrata in the center.
- Hand-tear the fresh basil leaves into ½-inch pieces and scatter them over the tomatoes and burrata.
- Drizzle olive oil over everything. Finish with Maldon salt flakes and freshly ground black pepper.
- To serve: Use a spoon to scoop tomatoes and burrata over the toasted baguette slices. Place a small pot of Maldon flaky sea salt close by for those who want more.
Notes
Make Ahead Instructions:
This salad is best assembled just before serving. However, you can prep a couple of items ahead of time.
- Toast the baguette slices up to 2 hours ahead. Store covered at room temperature.
- Slice and salt the tomatoes up to 30 minutes before serving. Keep them on the cutting board and leave the juices behind when you plate.
Nutrition
Calories: 272kcal | Carbohydrates: 26g | Protein: 12g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 27mg | Sodium: 552mg | Potassium: 424mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1773IU | Vitamin C: 22mg | Calcium: 268mg | Iron: 2mg
