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heirloom tomato salad with burrata cheese
Hello, my friends, I’d like you to meet my new friend, burrata. This little lump of cheese has made me one of the happiest people in the world. And I think it will do the same for you.
I was first introduced to this little orb of the creamier, dreamier relative of fresh mozzarella, when my peeps at babble took us out to dinner in New York last year. Since then, I have been searching high and low for it in Utah. I am happy to announce, that last week, I found it at Whole Foods, one of my favorite places in the world.
Even so, the girl at the cheese counter said it’s rather hit and miss as to whether they have it in stock, and to call ahead.
With such a rare luxury, I was a bit uneasy as to how to prepare it. I had some nice cremini mushrooms in the fridge, and was thinking of something along the lines of that mushroom crustini I made awhile ago. Then I thought I should try making something I had never made before—something really spectacular. In the end, I decided it was best to enjoy it as unadulterated as possible. I found some heirloom tomatoes to go with it, drizzled the cheese with a balsamic vinegar reduction, and served it with a basil pesto.
It was the right thing to do. That salad was practically a religious experience.
If you’re not lucky enough to find burrata cheese, and you’re feeling like a foodie, try visiting Sunday Suppers, where they have a beautiful tutorial on making it at home.
heirloom tomato salad with burrata cheese
assorted heirloom tomatoes, sliced
kosher salt
burrata
1/4 cup balsamic vinegar
flaked sea salt, such as fleur de sel
basil, for garnish
basil pesto, homemade or very good quality store-bought
extra virgin olive oil, your very best
1. Sprinkle a small amount of kosher salt on tomato slices. Stack on plate next to the cheese.
2. In a medium saucepan, boil vinegar over medium heat until reduced by half. Allow to cool. Drizzle over cheese. Sprinkle flaked sea salt on the tomatoes. Finish the plate with basil leaves, a tablespoon of pesto, and a drizzle of olive oil.
9 Responses to “heirloom tomato salad with burrata cheese”
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I fell in love with this cheese last summer and pretty much did the same thing with it. LOVE it. Problem is, I could eat that whole ball… which is probably not a great idea! Yummy stuff, that burrata.
I adore burrata, but you already knew that since we shared it in NYC last fall. Lovely tomatoes, too. Absolutely gorgeous.
I absolutely love burrata! And, apparently so does my 3yo – she looked at your first photo and said, “That looks so yummy, Mom!”
Sounds amazing! Burrata gets me everytime. I’m not supposed to eat dairy, but I get my fix every now and then. Delish!
I love it, and as we europeans eat this dish summerlong weekly if not daily, my kids are actually addicted and would skip the tomatoes if they were allowed.
You’re so lucky, dunski!
I first discovered Burrata last Spring in ROME ..now can’t live without it. Seriously though so wonderful and your photos of the heirloom tomatoes and burrata just wonderful! Aileen Bordman
Thank you, Aileen. Burrata is wonderful, isn’t it? I think I need some right now.
[...] In a medium saucepan, boil vinegar over medium heat until reduced by half. Allow to cool. Drizzle over cheese. Sprinkle flaked sea salt on the tomatoes. Finish the plate with basil leaves and a drizzle of olive oil. Adapted from Sophistimom. [...]