Servings 6 servings
Ingredients
- 8 cups halved cherry, small heirloom or cocktail tomatoes
- 4 (2.5-oz.) rounds burrata cheese
- Olive oil
- Coarse sea salt
- Black pepper
- 1/4 cup fresh basil leaves
Instructions
- In a large bowl, add the halved tomatoes then top them with dollops of the burrata cheese.
- Drizzle the salad with olive oil then sprinkle it with coarse sea salt and freshly cracked black pepper.
- Garnish with fresh basil leaves and serve immediately.
Notes
- Bring the burrata to room temperature. Pull it from the fridge about 15-20 minutes before serving. Cold burrata is firmer and far less creamy. Room temp burrata is a completely different (and far better) experience.
- Tear, don't cut. Use your hands to pull the burrata apart rather than a knife. You get that gorgeous, dramatic reveal and a more rustic, beautiful presentation.
- Go wide, not deep. Use a wide, shallow bowl or platter so the tomatoes spread out rather than pile up, and nestle the burrata in the center for maximum showstopper effect.
- This salad is best assembled right before serving. You can halve the tomatoes and prep your ingredients in advance, but hold off on adding the burrata and basil until the last minute.
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