Burrata Salad
Consider burrata salad as the elegant and sophisticated cousin of the classic caprese salad. This delightful dish showcases peak-summer tomatoes topped with indulgent burrata cheese, complemented by a sprinkle of peppery basil leaves and savory chives. If you haven't experienced the pleasure of burrata, envision a mozzarella shell filled with a soft and creamy center (tempted yet?). The combination of the luscious cheese with the sweet, juicy tomatoes creates a refreshing summer salad that you'll want to savor throughout the entire season. Continue reading for our top tips on how to make this salad the absolute best.Tips for achieving the perfect burrata salad:Serving suggestions for burrata salad:This salad exudes a pure summer ambiance and begs to be enjoyed al fresco. Pair it with classic Italian dishes like melon prosciutto skewers and pasta pomodoro. For dessert, consider serving panna cotta or cannoli, complementing the overall Italian-inspired experience.Time is the secret ingredient. Allow the tomatoes (and shallots) to marinate for about half an hour, drawing out the tomato juices and softening the shallots. Utilize this time to drain the burrata and bring it to room temperature, enhancing the flavors and textures of the cheese.Skip the layering. Instead of layering the tomatoes and cheese as you would in a traditional caprese salad, simply place torn pieces of burrata on top of the tomatoes. This arrangement allows the creamy interior of the cheese to mingle with the luscious tomato juices.Mindful seasoning with salt. Since the salt plays a prominent role in this recipe, we recommend using flaky sea salt (brands like Maldon work wonderfully here). However, if you prefer to season the tomatoes with kosher salt and finish with a sprinkle of flaky sea salt, that variation works just as well.
Ingredients
- 3 lb. heirloom or beefsteak tomatoes (about 4 large), sliced into 1/2" rounds
- 1 shallot, finely chopped
- Flaky sea salt
- Freshly ground black pepper
- 2 tbsp. extra-virgin olive oil
- 2 tbsp. red wine vinegar
- 1/3 c. panko bread crumbs
- 2 (4-oz.) balls burrata, drained and room temperature
- 1 tbsp. chopped fresh basil
- 1 tbsp. sliced fresh chives
- Crusty bread, for serving
Instructions
- On a rimmed baking sheet, toss tomatoes and shallot; season with 1 teaspoon salt and 1 teaspoon pepper. Drizzle oil and vinegar over. Let sit until tomatoes have released their liquid and shallots are softened, about 30 minutes.
- In a small skillet over low heat, toast panko, stirring occasionally, until golden brown, about 2 minutes. Transfer to a small bowl.
- Layer tomatoes on a large platter. Spoon shallot and juices over top. Sprinkle with panko. Arrange burrata in center of tomatoes and crack open with your hands. Sprinkle with basil, chives, salt, and pepper. Serve with bread alongside.
Nutrition
Calories: 364kcalCarbohydrates: 23gProtein: 18gFat: 21gSaturated Fat: 9gCholesterol: 45mgSodium: 1043mgPotassium: 950mgFiber: 6gSugar: 12gCalcium: 364mgIron: 2mg
Tried this recipe?Let us know how it was!