Description
A vibrant, no-cook summer salad featuring juicy heirloom tomatoes, creamy burrata, and fresh basil, drizzled with olive oil for the ultimate refreshing bite.
Ingredients
Scale
- 3–4 large heirloom tomatoes, assorted colors
- 1 large ball of burrata cheese
- A handful of fresh basil leaves, torn
- 2 tablespoons extra virgin olive oil
- Sea salt, to taste
- Freshly cracked black pepper, to taste
Instructions
- Take the burrata out of the fridge to come to room temperature.
- Slice the tomatoes into thick rounds and sprinkle lightly with sea salt. Let rest for 5–10 minutes.
- Choose a wide serving platter or shallow bowl for layering.
- Arrange the tomato slices on the platter, slightly overlapping. Place the burrata in the center.
- Tuck the torn basil leaves between tomato slices.
- Drizzle with olive oil and finish with freshly cracked black pepper and more salt if needed.
- Serve immediately, tearing open the burrata at the table for best presentation.
Notes
- Use tomatoes at room temperature for the best flavor.
- Drizzle a bit of balsamic glaze if you like a touch of tang.
- Pairs well with toasted sourdough or focaccia.