Ingredients
Salad
- 4 large ripe tomatoes, cut into wedges or thick slices
- 1 ball burrata cheese (about 8 ounces / 227 grams)
- 1 cup fresh basil leaves, torn or whole
- Flaky sea salt, for finishing
Dressing
- 3 tablespoons extra virgin olive oil
- 1 tablespoon balsamic glaze (or balsamic vinegar)
- 1 clove garlic, finely minced
- ½ teaspoon salt (plus more to taste)
- ¼ teaspoon black pepper
Instructions
- Prep the tomatoes. Arrange the tomato wedges on a large serving platter, slightly overlapping them. Immediately season with ½ teaspoon salt and allow to sit for 5 to 10 minutes to draw out their juices, enhancing their sweet summer flavor.
- Prepare the dressing. In a small bowl, whisk together the extra virgin olive oil, balsamic glaze or vinegar, finely minced garlic, and black pepper until well combined.
- Assemble the salad. Drain any excess liquid from the burrata and place the whole ball in the center of the tomato platter. Scatter torn basil leaves over the tomatoes and cheese. Drizzle the dressing evenly on top, finish with a pinch of flaky sea salt, and serve immediately alongside crusty bread.
Notes
- Use ripe, in-season tomatoes for the best flavor.
- Letting the salted tomatoes sit enhances their natural sweetness.
- The burrata should be fresh and served at room temperature for creaminess.
- Balsamic glaze can be substituted with balsamic vinegar but glaze adds a sweeter, thicker finish.
- Serve the salad immediately to enjoy the contrast of textures and fresh flavors.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
- Diet: Vegetarian
