Heirloom Tomato and Burrata Salad

Pro tips

• Let burrata sit at room temperature for 15 minutes before serving to bring out its creamy texture and full flavor.
• Slice tomatoes just before assembly to minimize liquid loss; pat slices dry with paper towels if needed.
• Use high-quality extra virgin olive oil and fresh basil—their flavor directly impacts the final dish.
• Toast pine nuts lightly in a dry pan for 2–3 minutes to enhance their nuttiness and prevent a raw taste.

Substitutions

• Burrata → Fresh mozzarella or ricotta (less creamy center, but similar flavor profile)
• Pine nuts → Toasted almonds or walnuts (different crunch, works well)
• Balsamic glaze → Aged balsamic vinegar reduction (tangier, thinner consistency)
• Fresh basil → Fresh mint or arugula (alters flavor, mint adds herbaceousness)

Storage & make-ahead

Assemble immediately before serving. Store leftover sliced tomatoes and burrata separately in airtight containers for up to 2 days; do not refrigerate the finished salad.

Can I make this salad ahead of time?

Slice tomatoes and arrange just before serving to prevent them from releasing excess liquid and becoming soggy. Burrata is best enjoyed fresh and at room temperature.

What can I use instead of burrata cheese?

Fresh mozzarella or ricotta are good substitutes, though they lack burrata's creamy, custard-like center. Feta offers a tangier alternative.

How do I choose ripe heirloom tomatoes?

Select tomatoes that are fragrant, yield slightly to gentle pressure, and feel heavy for their size. Avoid refrigerating; keep at room temperature for best flavor.

Can I scale this recipe for a larger crowd?

Yes. Use 1 ball burrata per 2–3 large tomatoes and scale basil and olive oil proportionally. Assemble on a platter just before serving.

Is this recipe vegetarian?

Yes. All ingredients are vegetarian-friendly.