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.
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.
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.
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.
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
4 servings