Let’s Talk About Burrata and Tomatoes (No Fuss)
I have this vivid memory from a few Julys ago: standing in my kitchen, sun pouring in, and me (sweaty, distracted, happy) trying to wrangle a chunk of burrata onto a plate before the tomatoes totally slid off. There’s just something magical about this combo. You don’t have to be fancy—it’s fresh, fast, and forgiving. Plus, if you’re anything like me and inevitably eat half the tomatoes while slicing, well, sometimes it pays to be the cook. Seriously, if you’ve ever wondered what summer on a plate tastes like, it’s right here.
Why I Keep Making This (and You Might Too)
I make this when I want to impress but really just want an excuse for more cheese. And when the tomatoes at the market are basically showing off. My family’s all about it—my kid actually licked the plate once (should I be proud or…?). Occasionally, I’ll get distracted and forget the basil, but honestly, who cares; the burrata does the heavy lifting anyway. Plus, cleanup’s about as easy as it gets. Oh—and did I mention it’s about the only way my sister willingly eats tomatoes?
Ingredients (Substitutions Welcome!)
- 300g (or about 10oz) burrata cheese (I sometimes use buffalo mozzarella if I can’t track down burrata; it’s not the same, but still yum)
- 3-4 large heirloom tomatoes, any color, thickly sliced (sometimes I’ll throw in cherry tomatoes too—just halve them)
- 1 small handful fresh basil leaves (my neighbor swears by parsley in a pinch)
- 2-3 tbsp extra virgin olive oil (I’m not a brand snob, but if you’ve got the good stuff, now’s the time)
- 1-2 tsp balsamic glaze, optional (sometimes I just go rogue and use a splash of sherry vinegar—don’t tell my Italian friends)
- Flaky sea salt, to taste (regular kosher salt works fine too, I promise)
- Freshly cracked black pepper, to taste
- Crusty bread or baguette, for serving (entirely optional, but highly recommended by my carb-loving self)
How I Throw It Together
- Slice the tomatoes. Doesn’t matter if they’re not all the same thickness—actually, I like the rustic look. Arrange them (ish) on a platter. If you’ve got cherries, scatter those around too.
- Plop the burrata right in the middle, or kind of off to one side if you’re feeling artistic. I like to tear it a bit so the creamy center oozes out. Looks messy, tastes better.
- Scatter basil leaves over everything. I sometimes tear them up and sometimes leave ’em whole—depends how lazy I’m feeling.
- Drizzle the olive oil generously over the lot. If you’re a balsamic glaze sort of person, now’s your chance to go Jackson Pollock.
- Sprinkle with salt and pepper. I go heavy on the pepper, but you do you.
- Serve with big chunks of bread. This is where I usually sneak a taste before anyone notices.
What I’ve Figured Out (Notes)
- Burrata is definitely best at room temp. I used to grab it straight from the fridge but it just doesn’t melt into the tomatoes the same way. So now, I wait—impatiently.
- If your tomatoes are a bit bland, let them sit for ten minutes with a pinch of salt before you assemble. Trust me. Learned this the hard way.
- Don’t stress the presentation—my prettiest plates always seem to happen by accident anyway.
Stuff I’ve Tried (Variations)
- Once swapped in peaches with the tomatoes. Actually, it was great! Highly recommend in August.
- Added prosciutto torn over the top—my dad basically declared it a meal.
- One time I tried smoked salt, and honestly, it got a bit weird. Wouldn’t repeat that one.
Gear (And MacGyver Moves)
- I use a big platter, but in a pinch I’ve literally made this on a cookie sheet covered in parchment.
- A decent bread knife is helpful for slicing, but, you know, a serrated steak knife works fine—no need for anything fancy.
How Long Does It Last? Well…
If by some miracle you have leftovers, cover and pop the plate in the fridge. But, honestly, in my house it never lasts more than a day! The tomatoes do get a little watery after a while, just so you know.
Serving: My Favorite Ways
I like it as an appetizer with really cold white wine (or sparkling water if I’m being good). My aunt claims it’s the world’s best lazy dinner if you just add tuna and a green salad—no arguments here. We’ve even served it for breakfast with eggs (sounds mad, tastes great).
Things I’ve Screwed Up (Pro Tips)
- I once tried to make this ahead and chill it. Nope—burrata got rubbery, tomatoes were sad. Better just assemble fresh.
- I rushed slicing the tomatoes and ended up with a tomato crime scene. Slower is better, turns out.
Questions Folks Actually Ask Me: FAQ
-
Q: Can I make this with regular mozzarella?
A: You can! It’s not as creamy as burrata, but it still works. Actually, sometimes I do that if the shop’s run out. -
Q: What if I can’t stand tomatoes?
A: Use ripe peaches or even grilled zucchini—seriously, no one will kick you out of the kitchen for remixing. -
Q: Do I have to use bread?
A: Definitely not. Sliced cucumbers or even crackers work in a pinch—I just love sopping up the juices. -
Q: Why is my burrata leaking everywhere?
A: That’s normal, and actually sort of the point! The messier, the better. I say: embrace the chaos. -
Q: Is this actually a meal?
A: I mean, in my book—yes! Add some prosciutto, maybe some pesto. Sorted.
Oh, and if you’re after a desert recipe, this probably isn’t it—though a scoop of gelato afterward never hurts. Anyway, happy cooking—send me a pic if you try it, or just tell me which wine you paired it with!
Ingredients
- 300g (or about 10oz) burrata cheese (I sometimes use buffalo mozzarella if I can’t track down burrata; it’s not the same, but still yum)
- 3-4 large heirloom tomatoes, any color, thickly sliced (sometimes I’ll throw in cherry tomatoes too—just halve them)
- 1 small handful fresh basil leaves (my neighbor swears by parsley in a pinch)
- 2-3 tbsp extra virgin olive oil (I’m not a brand snob, but if you’ve got the good stuff, now’s the time)
- 1-2 tsp balsamic glaze, optional (sometimes I just go rogue and use a splash of sherry vinegar—don’t tell my Italian friends)
- Flaky sea salt, to taste (regular kosher salt works fine too, I promise)
- Freshly cracked black pepper, to taste
- Crusty bread or baguette, for serving (entirely optional, but highly recommended by my carb-loving self)
Instructions
-
1Slice the tomatoes. Doesn’t matter if they’re not all the same thickness—actually, I like the rustic look. Arrange them (ish) on a platter. If you’ve got cherries, scatter those around too.
-
2Plop the burrata right in the middle, or kind of off to one side if you’re feeling artistic. I like to tear it a bit so the creamy center oozes out. Looks messy, tastes better.
-
3Scatter basil leaves over everything. I sometimes tear them up and sometimes leave ’em whole—depends how lazy I’m feeling.
-
4Drizzle the olive oil generously over the lot. If you’re a balsamic glaze sort of person, now’s your chance to go Jackson Pollock.
-
5Sprinkle with salt and pepper. I go heavy on the pepper, but you do you.
-
6Serve with big chunks of bread. This is where I usually sneak a taste before anyone notices.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
340 caloriescal
Protein:
15gg
Fat:
24gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
15gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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