Tomato, Basil, and Burrata Salad
Recipe GLPR7ff2a1c5833e94
A vibrant, no-cook summer salad celebrating ripe tomatoes of various colors and shapes, crowned with creamy burrata cheese and fresh basil. The tomatoes are arranged on a platter, lightly seasoned, and left to macerate at room temperature, allowing their juices to meld with fruity olive oil. The burrata is nestled in just before serving, its delicate curds creating a luxurious contrast to the bright acidity of the tomatoes.
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Ingredients
2 pounds fresh heirloom tomatoes, mixed colors and sizes
8 ounces fresh burrata cheese
½ cup loosely packed fresh basil leaves
Coarse flaky sea salt, such as Maldon, to taste
Freshly cracked black pepper to taste
High-quality extra virgin olive oil, as needed
Directions
Rinse the heirloom tomatoes and pat dry. Cut them into varied shapes and sizes: slice larger tomatoes into thick rounds or wedges, halve medium tomatoes, and leave small cherry tomatoes whole. The goal is a diverse mix of sizes, shapes, and colors on your platter.
Arrange the cut tomatoes artfully across a large serving platter, layering and overlapping them to showcase the variety of colors and cuts.
Lightly sprinkle the tomatoes with coarse sea salt and freshly cracked black pepper, seasoning evenly but gently.
Scatter the fresh basil leaves over the tomatoes, then drizzle generously with high-quality extra virgin olive oil.
Allow the assembled platter to rest at room temperature for at least 30 minutes and up to 1 hour, allowing the tomato juices to meld with the seasonings and olive oil.
Just before serving, gently nestle the burrata cheese among the tomatoes. Tear or cut the burrata open to reveal its creamy, delicate curds.
Serve immediately with additional olive oil, sea salt, and black pepper on the side for guests to adjust to their taste.
