Sandra Ina Garten Tomatoes Burrata Recipe is a fresh Italian salad featuring heirloom tomatoes and creamy burrata cheese. This quick starter uses a sharp champagne vinaigrette and fragrant basil leaves to highlight the milky texture of the cheese.
The first time I made this, I pulled the cheese and tomatoes straight from the fridge and the flavours were flat. Now I always let them sit on the counter for an hour before assembling so the creamy centre of the burrata actually flows when you tear it open. If you serve them cold, you lose that specific contrast between the firm tomato skin and the liquid heart of the cheese.
The champagne vinegar is doing more work than you’d think. Without it, the dressing is too heavy and hides the sweetness of the heirloom tomatoes. I’ve found that adding the vinegar first and letting it sit on the sliced fruit for a minute draws out the juices, making the final vinaigrette hold together better. It’s my favourite thing to serve during a summer lunch when the garden is full of herbs.
Ina Garten Tomatoes Burrata Recipe Ingredients
For the Vinaigrette
- 1 1/2 tbsp champagne vinegar
- 1 tsp Dijon mustard
- 1 small garlic clove, minced
- 60ml (2fl oz) extra virgin olive oil
- Salt and black pepper, to taste
For the Salad
- 900g (2lb) heirloom tomatoes, thickly sliced
- 2 balls burrata cheese (115g/4oz each), drained
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 15g (1/2oz) fresh basil leaves
How To Make Ina Garten Tomatoes Burrata Recipe
- Prepare the vinaigrette: Whisk the champagne vinegar, Dijon mustard, minced garlic, salt, and pepper together in a small bowl. Slowly pour in the olive oil whilst whisking constantly until the mixture thickens and looks uniform.
- Arrange the tomatoes: Lay the heirloom tomato slices in a single layer across a large serving platter. Sprinkle the kosher salt and black pepper evenly over the slices to draw out their natural juices.
- Add the burrata: Gently tear the burrata balls into halves or quarters using your fingers. Place the pieces on top of the tomatoes with the creamy centres facing upwards so the filling starts to spread over the fruit.
- Drizzle with dressing: Spoon the prepared vinaigrette over the cheese and the tomatoes until everything is lightly coated. Make sure each piece of cheese gets a bit of the mustard dressing to cut through the richness.
- Garnish and serve: Scatter the fresh basil leaves over the top of the platter. Serve the salad immediately whilst the ingredients are at room temperature.
Recipe Tips
Use room temperature ingredients. Cold tomatoes lose their sweetness and cold burrata stays firm, so take everything out of the fridge sixty minutes before you start.
Tear the cheese by hand. Do not use a knife to cut burrata because the creamy stracciatella inside will spill out onto the board instead of staying on the tomatoes.
Pick a high-quality oil. Use your best extra virgin olive oil for the vinaigrette because the flavour isn’t hidden by cooking heat in this raw preparation.
Dry the basil thoroughly. Use kitchen roll to pat the leaves dry after washing so the dressing sticks to the herb rather than sliding off.
Season the tomatoes first. Salting the sliced fruit five minutes before adding the cheese lets the juices pool on the plate, which creates a better sauce with the oil.
Store vinaigrette in a jar. If you have leftover dressing, keep it in a small jar at room temperature for two days rather than the fridge to keep the oil liquid.
What To Serve With Tomatoes and Burrata
A warm, crusty baguette or sourdough loaf is essential for mopping up the leftover oil and tomato water. You can also serve this alongside grilled chicken or a piece of white fish for a complete meal.
For a larger spread, thin slices of prosciutto or other cured meats provide a salty contrast to the mild cheese. A glass of chilled sparkling water with a slice of lemon fits the bright mood of the dish.
How To Store Tomatoes and Burrata
Fridge
Store any leftovers in an airtight tin for up to 1 day. The tomatoes will release liquid and the basil will turn black, so it’s never quite as good as when fresh.
Reheat
Do not reheat this dish. If the salad has been in the fridge, let it sit on the worktop for 20 minutes to take the chill off before eating.
Freeze
Do not freeze this salad. Both the high water content of the tomatoes and the delicate cream in the burrata will be ruined by the freezing process.
Ina Garten Tomatoes Burrata Recipe Nutrition Facts
Per serving (1 of 4):
- Calories: 285 kcal
- Protein: 10g
- Fat: 24g
- Carbohydrates: 8g
- Sugar: 5g
- Sodium: 420mg
Estimated. May vary based on ingredients and cooking methods.
FAQs
Yes, fresh buffalo mozzarella is a good substitute, but you should tear it into small pieces to mimic the rustic look of the original dish.
Add the basil leaves at the very last second and avoid bruising them with a knife by tearing them gently by hand instead.
Yes, this dish contains no meat or fish products and relies on fresh produce and cheese.
Ina Garten Tomatoes Burrata Recipe
Description
Sliced heirloom tomatoes topped with torn burrata cheese and a sharp champagne mustard vinaigrette.
Ingredients
Instructions
- Whisk the vinegar, mustard, garlic, salt, and pepper in a small bowl.
- Pour in the olive oil slowly whilst whisking until the dressing is thick.
- Arrange the tomato slices in a single layer on a serving platter.
- Season the tomatoes with salt and pepper to draw out the juice.
- Tear the burrata balls into quarters and place them over the tomatoes.
- Spoon the vinaigrette over the salad and garnish with fresh basil.
