Burrata Salad with Tomatoes and Pesto
A 15-minute summer salad of ripe heirloom and cherry tomatoes, creamy torn burrata, basil pesto, balsamic vinegar, and fresh herbs.
The success of this no-cook salad comes from treating each tomato differently: thick heirloom slices form a juicy base, while halved cherry tomatoes carry the balsamic seasoning. Torn burrata and pesto then supply richness without hiding the fruit.
Instructions
- 1
Cut the heirloom tomatoes into thick slices and arrange them in a broad, overlapping layer on a large serving platter.
- 2
In a medium bowl, gently toss the halved cherry tomatoes with a drizzle of olive oil, the balsamic vinegar, and pinches of flaky salt and black pepper. Scatter them, with their dressing, over the heirloom tomatoes.
- 3
Tear the burrata into pieces and distribute them evenly across the tomatoes. Season the cheese and tomatoes with another light sprinkle of flaky salt and several turns of black pepper.
- 4
Spoon small dollops of pesto around the platter and finish with another drizzle of olive oil. Add fresh basil, mint, or both, taste for seasoning, and serve immediately.
Ago's Notes
- Use the best ripe tomatoes available. A serrated knife and gentle sawing motion cut thick heirloom slices without crushing them or losing their juices.
- Ordinary balsamic vinegar is right for seasoning the cherry tomatoes; balsamic reduction or glaze is unnecessary. Use good extra-virgin olive oil and either store-bought or homemade basil pesto.
- The salad is best immediately after assembly. To prepare ahead, assemble it no more than 1 hour before serving and refrigerate; add the fresh basil and/or mint only at the table.
- For a peach variation, replace 1 of the 4 heirloom tomatoes with 1 large ripe peach. Pesto recipes vary and commonly contain cheese and nuts, so check the label when serving people with allergies.
Serve as soon as the burrata is torn so its creamy centre mingles with the tomato juices and pesto.
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