Name: Stacked Tomato and Burrata Salad
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 1 vine-ripened tomato, cored and cut into 1/2-inch slices; flaked sea salt and freshly ground black pepper to taste; ¼ cup burrata cheese, or more to taste; 1 tablespoon torn fresh basil leaves, or to taste; 1 tablespoon extra-virgin olive oil

Comparing mozzarella and burrata is a little unfair, as burrata is significantly richer and creamier. It's not like comparing apples and oranges; it's more like apples and supermodels. In fact, burrata means 'buttered,' which is really all you need to know.

Stacked Tomato and Burrata Salad

tomato,

sea salt and black pepper

burrata cheese,

torn fresh basil leaves,

olive oil

Place bottom tomato slice onto a plate and season with sea salt and black pepper. Spread burrata cheese over tomato slice and top with torn basil leaves. Drizzle with olive oil. Top with next tomato slice. Repeat cheese-tomato layering process with remaining slices, finishing with top tomato slice.


Burrata is our newest addiction; it's decadent and delicious. This is a beautiful presentation although we find it easier to simply place the burrata on a plate sprinkle with salt and pepper drizzle with a good quality extra virgin olive oil and slather it on baguette slices or tomatoes and top with chopped fresh basil. Try it it's like a taste of summer.

OMG! I never thought of using Burrata this way! I usually just scoff it down slowly of course. This cheese is a bit hard to find and not likely at your local grocery but if you have a Fresh Market or cheese shop near by you should be O.K. It's definitely worth the search and farm fresh tomatoes are mandatory! (In a pinch fresh mozzarella will work but not as wonderful to eat.) Chef John has done it again!!

This recipe is my family's favorite! We added a lot of basil and the only thing we did different was add lots of balsamic which to us gave it the kick it needs. Lots more flavor that way! We put it over a sliced banquette. Yummy!!!

Nice but kept thinking something was missing so added balsamic vinegar.

Burrata, where have you been all my life?  I went to an Italian specialty store,  father/son type business and asked.  Well Pop was at the market at that very moment and an hour later I went to try my first taste of this new obsession. 

My tomatoes and basil were abundant in my garden.  In case the color is distorted,  I used yellow and orange low acid varieties,  please don't think this was an unripe red.

I love the presentation,  the flavors divine.  I wish I had company planned so I could impress someone!  I did not use any vinegar;  would have been a shame to mask the delicate flavors.  Also used Himalayan pink salt, slightly too much.   Definitely  have some crusty Italian bread on hand,  not to spread the cheese,  but to mop up every last drop of goodness from your plate.  Summer ripe tomatoes and fresh mozzarella are one of my favorite food.  I shall never think of them the same way again.

This was amazing.  I have never had buratta before and it is really delicious.  I used 3 large tomatoes and basil straight from the garden and cut each tomato into 4 slices.  I made 6 "buratta sandwiches", 3 with balsamic and 3 without.  We all agreed the ones with the balsamic were better. I can't wait to use the rest of the burrata tomorrow. Thanks for another great recipe Chef John.

Amazing!! So simple but again Amazing! I just added a few drops of balsamic

Traveled from Texas to Wisconsin to get the Buratta Cheese (okay I went to watch the Packers play but I wanted the cheese too). Very good very refreshing. You should really try this.

Good starter recipe........kind of bland. I would add oregano and or garlic next time.

Here’s the salad to make when summer tomatoes are at their peak.

stacked tomato and burrata salad

Prep Time: 15 minutes

Total: 15 minutes

Servings: 1

Cost: $23.85 /serving

Author : Chef John

Ingredients

Instructions

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stacked tomato and burrata salad

Prep Time: 15 minutes

Total: 15 minutes

Servings: 1

Cost: $23.85 /serving

Author : Chef John

Ingredients

Instructions

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