Tomato and Burrata Salad
Here is a recipe for Tomato and Burrata Salad, an enhanced version of the famous Italian caprese salad. To pimp up this tomato salad, I chose a mix of yellow, green, red and cherry tomatoes. Burrata, which is creamier and finer than mozzarella, makes this salad simple yet elegant.
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Choosing your ingredients
This tomato and burrata salad does not require many ingredients, however, it is important to choose them well for maximum flavor.
- Tomatoes: I chose a mix of tomatoes to combine different tastes: yellow, green, black, ox heart and multicolored cherry tomatoes. Yellow and cherry tomatoes are relatively sweet and black and green tomatoes are more acidic. Plus, I think this mix looks great on the plate!
- Burrata: The burrata is really the highlight of this recipe! I recommend a burrata made with buffalo milk and of the best quality possible. It should be creamy inside and white like milk.
- Olive oil: I recommend extra virgin olive oil. Here again, I recommend a good quality oil because the burrata will really bring out the taste of the olive oil and enhance it.
- Flower of salt: To season tomatoes, flower of salt is ideal. This is the most noble part of salt production, the one that is harvested on the surface of the salt marshes.
- Balsamic vinegar of Modena: The balsamic vinegar of Modena is a high quality balsamic vinegar with a syrupy texture. It is very intense in flavor, so you don’t need to use a lot of it to enhance the taste of the tomatoes.
How to remove the stem from a tomato?
Did you know that there is a tool to easily remove the stem from a tomato as well as the hard part of the tomato? The kitchen tool producer Triangle that I work with regularly offers a tomato and fruit huller. It’s a great tool that I use all the time in the summer!
For more information on the Triangle tomato and fruit huller and to order it, click here.
And finally, the Triangle tomato and fruit huller is also great for removing the stem of strawberries, coring other fruits and vegetables or easily forming small balls of melon and other fruits.
More salad recipes
- Tuna and White Bean Salad
- Oriental Carrot Salad
- Radicchio with Balsamic Vinegar and Fior di Latte
- Bulgur Salad with Vegetables and Halloumi
Recipe for Tomato and Burrata Salad
For 2 servings you need the following ingredients.
Ingredients
- 400 g of tomatoes, yellow, green, black, ox-heart and multicolored cherry tomatoes
- 1 burrata
- 2 tablespoons of extra virgin olive oil
- 1 tablespoon of balsamic vinegar of Modena
- 1 pinch of fleur de sel
- Pepper
- Basil leaves
Preparation
- Wash the tomatoes and remove the stem and the hard part.
- To easily remove the stems from my tomatoes, I use the Triangle tomato and fruit huller.
- Cut the tomatoes into thin slices and the cherry tomatoes in half. Add the burrata on top, possibly tearing it off with your hands.
- Add a generous pinch of fleur de sel and a few turns of pepper. Place the basil leaves on top. Finally, pour in the extra virgin olive oil and the balsamic vinegar of Modena.
Frequently Asked Questions
How long does this salad keep?
This salad can be stored for 24 hours in the refrigerator, but is best eaten fresh.
Can I make this salad in advance?
Not really, it is best to serve it soon after preparing it. You can prepare this salad up to 1 or 2 hours in advance and stop at step 4. Add salt, pepper, olive oil and vinegar at the last moment.
Can I freeze this salad?
No, you can’t freeze this tomato and burrata salad.
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Tomato and Burrata Salad
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Ingredients
- 400 g tomatoes yellow, green, black, ox-heart and multicolored cherry tomatoes
- 1 burrata
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar of Modena
- 1 pinch fleur de sel
- Pepper
- Basil leaves
Instructions
- Wash the tomatoes and remove the stem and the hard part.
- Cut the tomatoes into thin slices and the cherry tomatoes in half. Add the burrata on top, possibly tearing it off with your hands.
- Add a generous pinch of fleur de sel and a few turns of pepper. Place the basil leaves on top. Finally, pour in the extra virgin olive oil and the balsamic vinegar of Modena.
