Burrata con Pomodori

This simple platter combines luscious burrata with juicy heirloom tomatoes, fresh basil, peppery olive oil, and a glossy drizzle of aged balsamic. The result is cool, creamy, bright, and deeply summery, with a luxurious contrast between milky cheese and sweet-acidic tomatoes.

Nutrition · per serving

358kcal

13gProtein

10gCarbs

31gFat

2gFiber

2 servings

Ingredients

7 items

Insalata

burrata250 g

heirloom tomatoes, mixed colors350 g

fresh basil leaves10 g

extra-virgin olive oil20 ml

aged balsamic vinegar15 ml

flaky sea salt3 g

freshly ground black pepper1 g

Tips

•Choose ripe, fragrant tomatoes; because the dish is uncooked, their quality determines the final flavor.
•If your burrata is packed in brine, drain it well and pat the exterior lightly dry before plating to avoid watering down the dressing.
•Aged balsamic is naturally sweeter and thicker than standard balsamic, so no reduction is needed.
•Serve with grilled bread or focaccia if desired, though this will change the nutrition values and add gluten.

Steps

1
Remove the burrata from the refrigerator 10 minutes before serving if possible so the center softens slightly. Wash and dry the tomatoes and basil. Slice the tomatoes into wedges or thick rounds, depending on their size.
250 g burrata350 g heirloom tomatoes, mixed colors10 g fresh basil leaves
2
Arrange the sliced tomatoes on a serving plate or shallow platter, overlapping them slightly for an even layer. Season the tomatoes first with the flaky sea salt and freshly ground black pepper so they are flavorful on their own.
350 g heirloom tomatoes, mixed colors3 g flaky sea salt1 g freshly ground black pepper
3
Place the burrata in the center of the tomatoes. Tear or scatter the basil leaves over and around the plate. Drizzle the extra-virgin olive oil evenly over the tomatoes and burrata, then finish with the aged balsamic in a light stream. Use a restrained hand with the balsamic so it complements rather than overwhelms the milkiness of the cheese.
250 g burrata10 g fresh basil leaves20 ml extra-virgin olive oil15 ml aged balsamic vinegar
4
Serve immediately. At the table, cut open the burrata so the creamy interior mingles with the tomato juices, oil, and balsamic. Spoon some of everything into each portion for the best balance.

Origin & History

Burrata originated in Puglia in southern Italy in the early 20th century, created as a way to use mozzarella scraps and cream. Pairing burrata with ripe tomatoes, basil, olive oil, and balsamic reflects the Italian approach of letting exceptional ingredients speak with minimal intervention.

italian burrata tomato vegetarian no-cook summer

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Burrata con Pomodori

Steps

Remove the burrata from the refrigerator 10 minutes before serving if possible so the center softens slightly. Wash and dry the tomatoes and basil. Slice the tomatoes into wedges or thick rounds, depending on their size.

250 g burrata350 g heirloom tomatoes, mixed colors10 g fresh basil leaves

Arrange the sliced tomatoes on a serving plate or shallow platter, overlapping them slightly for an even layer. Season the tomatoes first with the flaky sea salt and freshly ground black pepper so they are flavorful on their own.

350 g heirloom tomatoes, mixed colors3 g flaky sea salt1 g freshly ground black pepper

Place the burrata in the center of the tomatoes. Tear or scatter the basil leaves over and around the plate. Drizzle the extra-virgin olive oil evenly over the tomatoes and burrata, then finish with the aged balsamic in a light stream. Use a restrained hand with the balsamic so it complements rather than overwhelms the milkiness of the cheese.

250 g burrata10 g fresh basil leaves20 ml extra-virgin olive oil15 ml aged balsamic vinegar

Serve immediately. At the table, cut open the burrata so the creamy interior mingles with the tomato juices, oil, and balsamic. Spoon some of everything into each portion for the best balance.