Burrata & Tomato Recipe

Slice and season tomatoes

Wash the tomatoes and pat dry. Slice larger tomatoes into 1/4- to 1/2-inch thick rounds or cut smaller tomatoes into halves/quarters so you have approximately 3 cups of bite-sized pieces. Arrange tomatoes on a serving platter or shallow bowl in an even layer.

Thinly slice onion

Peel and halve the small red onion. Slice very thin (about 1–2 mm) into half-moons. If raw onion is strong, place slices in a bowl of cold water for 5 minutes, then drain and pat dry to mellow the flavor. Scatter onion evenly over the tomatoes.

Toss with basil

Tear or chiffonade the basil leaves and scatter across the tomatoes and onions to distribute flavor and color.

Make simple dressing

In a small bowl, whisk together 3 tablespoons extra-virgin olive oil, 1 teaspoon sea salt, and 1/2 teaspoon freshly ground black pepper. If using chili oil, stir in 1 teaspoon now or reserve to drizzle on top.

Dress tomatoes

Drizzle the dressing evenly over the tomatoes, onions, and basil. Toss very gently with tongs or lift and turn so as not to break tomato slices.

Add burrata

Pat the burrata balls dry with paper towel. Place both burrata balls in the center or spaced across the platter. Using a small knife, gently tear open each burrata just before serving so the creamy center spills out over the tomatoes.

Finish with glaze and garnish

Drizzle 1 tablespoon balsamic glaze over the burrata and tomatoes in a light zigzag. Scatter toasted pine nuts or walnuts if using. Sprinkle flaky finishing salt over the burrata and a touch more cracked black pepper. If you kept chili oil separate, drizzle a little around the plate now.

Serve immediately with crusty bread or crostini so guests can scoop creamy burrata and tomatoes onto slices. Leftovers are best within 2 hours; burrata texture degrades if held too long.