Name: Heirloom Tomato and Burrata Salad with Balsamic Glaze
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 lbs Assorted heirloom tomatoes; 8 oz Burrata cheese; 0.5 cup Fresh basil leaves; 0.5 cup Balsamic vinegar; 1 tsp Honey; 2 tbsp Extra-virgin olive oil; 1 tsp Flaky sea salt; 0.5 tsp Freshly ground black pepper

"This stunning salad celebrates the peak of summer produce with thick slices of juicy heirloom tomatoes and decadent, creamy burrata cheese. Finished with a drizzle of homemade balsamic glaze and fragrant basil, it is a sophisticated yet simple dish that impresses every time."

Ingredients

Qty	Item
2 lbs 900 g	Assorted heirloom tomatoes
8 oz 225 g	Burrata cheese
0.5 cup 15 g	Fresh basil leaves
0.5 cup 120 ml	Balsamic vinegar
1 tsp 5 ml	Honey
2 tbsp 30 ml	Extra-virgin olive oil
1 tsp 5 g	Flaky sea salt
0.5 tsp 2 g	Freshly ground black pepper

How to Make Heirloom Tomato and Burrata Salad with Balsamic Glaze

Prepare the balsamic glaze: Combine the balsamic vinegar and honey in a small saucepan over medium-low heat. Simmer gently for 10-15 minutes until the liquid reduces by half and becomes syrupy enough to coat the back of a spoon. Remove from heat and let it cool completely.

Prepare the tomatoes: Wash and dry the heirloom tomatoes. Slice them into 1/2-inch thick rounds or rustic wedges to showcase their different colors and textures.

Assemble the base: Arrange the tomato slices on a large, shallow serving platter, overlapping them slightly to create an attractive pattern.

Add the cheese: Carefully place the burrata balls in the center of the tomato arrangement. Use a sharp knife to gently score the top of the cheese so the creamy stracciatella center begins to spill out slightly.

Garnish with herbs: Tuck fresh basil leaves between the tomato slices and around the burrata cheese.

Final drizzle: Generously drizzle the extra-virgin olive oil and the cooled balsamic glaze over the tomatoes and cheese. Finish with a sprinkle of flaky sea salt and freshly ground black pepper just before serving.

·
Always use room temperature tomatoes for the best flavor; refrigeration can dull their natural sweetness.
·
Choose a high-quality, cold-pressed extra-virgin olive oil to enhance the rich creaminess of the burrata.
·
To prevent the salad from becoming watery, only add the salt and balsamic glaze immediately before serving.
·
Use a mix of colors like Cherokee Purple, Green Zebra, and Brandywine for the most visually striking presentation.

Frequently Asked Questions

What is the difference between Mozzarella and Burrata?

Mozzarella is a solid ball of stretched curd cheese, while Burrata is a pouch of mozzarella filled with soft, stringy curd and fresh cream.

Can I use store-bought balsamic glaze?

Yes, you can substitute the homemade reduction with a high-quality store-bought balsamic glaze to save time.

Can I make this salad ahead of time?

It is best served fresh. You can make the glaze ahead of time, but the tomatoes and cheese should be assembled just before eating.

What should I serve with this salad?

This salad pairs beautifully with crusty Italian bread, grilled ciabatta, or as a light starter for a main course of grilled fish or steak.

Video Tutorials

Barefoot Contessa's Tomatoes and Burrata | Barefoot Contessa: Cook Like a Pro | Food Network

How to make STK Steakhouse's Amazing Heirloom Tomato Burrata Salad!

Heirloom Tomato and Burrata Salad Recipe

Easy Caprese Salad Recipe with Balsamic Glaze

What to Cook Next

See All Appetizers & Starters

Next Recipe

Beetroot and Feta Dip

This stunning magenta dip strikes the perfect balance between the earthy sweetness of roasted beets and the salty, creamy tang of Greek feta. It's a show-stopping appetizer that's as nutritious as it is beautiful, making it a favorite for both casual snacking and elegant entertaining.

Cook Beetroot and Feta Dip