A fresh and luxurious salad featuring sweet heirloom tomatoes, creamy burrata, and a bright green drizzle of homemade basil oil. Perfect as a starter or centerpiece for warm-weather dining.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 20 minsTotal Time 20 minsFor the Salad
4 medium heirloom tomatoes, assorted colors and sizes, sliced or wedged
1 ball burrata cheese (4–6 oz), torn or served whole
1 tbsp red wine vinegar or white balsamic vinegar
Flaky sea salt & freshly cracked black pepper, to taste
Optional: Microgreens or baby arugula for garnish
Optional: Toasted pine nuts or crusty bread on the side
For the Basil Oil
1 cup fresh basil leaves, packed
¼ cup extra virgin olive oil, plus more if needed
Pinch of salt
Optional: 1 small garlic clove, smashed
Make the Basil Oil
1
Bring a small pot of water to a boil. Prepare a bowl of ice water.
Blanch the basil leaves in boiling water for 10 seconds , then transfer immediately to the ice water to stop the cooking.
Pat basil dry with paper towels.
In a blender or small food processor, combine blanched basil , olive oil , salt , and optional garlic .
Blend until smooth and bright green. Strain through a fine sieve or cheesecloth for a smoother finish (optional). Set aside.
Prepare the Tomatoes
2
Slice or wedge the heirloom tomatoes into a mix of sizes for visual appeal.
Arrange them on a serving plate, slightly overlapping.
Drizzle with a splash of vinegar , then season generously with flaky salt and cracked pepper .
Add Burrata & Finish
3
Gently tear or place the burrata in the center or scattered among the tomatoes.
Drizzle basil oil over everything.
Garnish with microgreens , baby arugula , or toasted pine nuts , if using.
Serving Suggestions
4
Bread pairing: Grilled sourdough, focaccia, or crostini
Drink pairing: A crisp white wine (Vermentino, Albariño) or dry rosé
Make it a meal: Serve with grilled shrimp, chicken, or prosciutto on the side
Ingredients For the Salad
4 medium heirloom tomatoes, assorted colors and sizes, sliced or wedged
1 ball burrata cheese (4–6 oz), torn or served whole
1 tbsp red wine vinegar or white balsamic vinegar
Flaky sea salt & freshly cracked black pepper, to taste
Optional: Microgreens or baby arugula for garnish
Optional: Toasted pine nuts or crusty bread on the side
For the Basil Oil
1 cup fresh basil leaves, packed
¼ cup extra virgin olive oil, plus more if needed
Pinch of salt
Optional: 1 small garlic clove, smashed
Directions Make the Basil Oil
1
Bring a small pot of water to a boil. Prepare a bowl of ice water.
Blanch the basil leaves in boiling water for 10 seconds , then transfer immediately to the ice water to stop the cooking.
Pat basil dry with paper towels.
In a blender or small food processor, combine blanched basil , olive oil , salt , and optional garlic .
Blend until smooth and bright green. Strain through a fine sieve or cheesecloth for a smoother finish (optional). Set aside.
Prepare the Tomatoes
2
Slice or wedge the heirloom tomatoes into a mix of sizes for visual appeal.
Arrange them on a serving plate, slightly overlapping.
Drizzle with a splash of vinegar , then season generously with flaky salt and cracked pepper .
Add Burrata & Finish
3
Gently tear or place the burrata in the center or scattered among the tomatoes.
Drizzle basil oil over everything.
Garnish with microgreens , baby arugula , or toasted pine nuts , if using.
Serving Suggestions
4
Bread pairing: Grilled sourdough, focaccia, or crostini
Drink pairing: A crisp white wine (Vermentino, Albariño) or dry rosé
Make it a meal: Serve with grilled shrimp, chicken, or prosciutto on the side
Heirloom Tomato & Burrata Salad with Basil Oil
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