Burrata Salad with Tomato and Basil
Yield: 2 | Total time: 5 min
It's almost March, not quite winter and not nearly close enough to spring, but I wanted something light and beautiful yet fully satisfying for a simple lunch while editing at my desk. Burrata is a fresh ball of cheese, so heavy and yet delicate in the palm of the hand; it's not unlike balancing a water balloon. And when it bursts, the buttery tang is unlike anything I've ever tasted.
Originally from Puglia, I've seen burrata in many fine restaurants and specialty markets now in the U.S. Luckily, even large supermarket chains also carry burrata, which you'll often find in the cheese section next to mozzarella, which sometimes feels puny next to its sexier cousin. But, let's not forget that without mozzarella, we would have no burrata. For more on that relationship, read Nora Singley's notes as to its origins.
- 1 (8-ounce) ball fresh burrata
- 1 pint sweet, ripe small tomatoes
- Good quality extra-virgin olive oil
- Sea salt flakes, such as Maldon or fleur de sel
- Fresh ground black pepper
- Optional garnishes: red onion slices, fresh basil leaves, toasted walnuts or pine nuts
- Slice burrata in half and gently divide among 2 plates. Slice tomatoes and scatter around burrata. Top with olive oil, sea salt flakes, a crack or two of pepper, and garnish as desired. Serve with toasted bread slices or crackers.
Date Published: February 21, 2013
All recipes have been tested by the KimSunée.com Test Kitchens unless otherwise noted.