This salad puts two pounds of ripe heirloom tomatoes and fresh burrata on the table in 25 minutes, with a quick homemade basil oil that keeps well in the fridge for days. It works as a starter, a light lunch alongside bread, or a side that holds its own next to grilled meat. The main reason to make it: when tomatoes are genuinely good, this is one of the fastest ways to let them be the meal.
Ingredient notes
- Heirloom tomatoes: These vary a lot in water content depending on variety. Beefsteak-style heirlooms (Brandywine, Cherokee Purple) are meatier and hold their shape better on the platter. Cherry-sized heirlooms are sweeter but release more juice quickly — use them if you’re serving immediately.
- Burrata: Sold in small tubs of water at most grocery stores and Italian delis. Two 4-oz balls is the right amount for four servings — one ball stretched across four plates looks stingy. If you can only find fresh mozzarella, it works, but the creamy interior is gone, so the salad is noticeably less rich.
- Balsamic glaze: This is the thick, syrupy reduction — not regular balsamic vinegar. Aged glaze has more depth, but the standard store-bought bottle is fine here. A little goes a long way; too much makes the whole plate taste sweet.
- Basil oil olive oil: Use the best-quality extra virgin you have for the basil oil itself. The oil is uncooked and prominent, so a flat or bitter oil will show.
The technique that matters
The basil oil is the one step that requires attention. Blanching the basil for exactly 10 seconds — not longer — stops the enzymes that turn it brown within minutes of blending. After the ice bath, dry the leaves as thoroughly as you can before blending; water in the oil makes it cloudy and shortens how long it keeps. Blend on high until completely smooth, then strain through a fine mesh sieve. Skip pressing the solids hard through the strainer — that forces in bitter green bits and muddies the color. The result should be a bright, clear green oil. Done right, it stays vivid in the fridge for up to four days, which is the whole point of making a full batch.
Troubleshooting
- Platter is swimming in liquid by the time you serve it: Salt draws water out of tomatoes fast. Season the platter just before serving, not while you’re still setting the table. If you’re assembling ahead, hold the salt until the last minute.
- Basil oil turned dark green or brown: The blanching step was skipped or the leaves weren’t fully dried before blending. There’s no fixing it once it’s blended — start over with fresh basil. The flavor is still fine, but the color is the whole reason to make it.
- Burrata is rubbery or bland: It was too cold. Take burrata out of the fridge 15–20 minutes before serving. Cold burrata doesn’t tear cleanly and the creamy center stays stiff instead of spilling out.
- Balsamic glaze seized into hard streaks on the plate: It was drizzled over a cold platter straight from the fridge. Let the glaze come to room temperature first, or warm the bottle briefly in warm water so it flows easily.
- Basil oil tastes sharp or grassy rather than smooth: The basil wasn’t blanched long enough to tame the raw edge. Ten seconds in boiling water is the minimum — less than that and the raw sharpness stays in the oil.
Make-ahead notes
The basil oil is the only component worth making ahead — and it’s genuinely worth it. Store it in a sealed jar in the fridge for up to four days; the color holds well if the blanching and drying steps were done properly. Give it a shake before using since it may separate slightly. The tomatoes should be sliced the day you serve; cut tomatoes left overnight go soft and waterlogged. Burrata should stay in its original liquid in the fridge until you’re ready to plate — it deteriorates quickly once opened, so don’t tear it more than 10 minutes before the salad hits the table. There’s no freezer option for any component here. If you have leftover basil oil after a few days, use it on pasta, grilled bread, or scrambled eggs — skip storing it beyond day four regardless of how it looks.
Heirloom Tomato Burrata Salad with Basil Oil
Equipment
- Chef's Knife
- Cutting board
- Small Saucepan
- Blender or food processor
- Fine mesh strainer
- Serving platter
Ingredients
Main Ingredients
- 2 cups heirloom tomatoes sliced into ½-inch rounds; use various colors for visual contrast
- 2 balls burrata cheese fresh, about 4 oz each
- ¼ teaspoon flaky sea salt or to taste
- ¼ teaspoon freshly ground black pepper or to taste
- 1 tablespoon extra virgin olive oil for drizzling
- 1 tablespoon balsamic glaze preferably aged, for final drizzle
Basil Oil
- 1 cup fresh basil leaves packed
- ½ cup extra virgin olive oil high quality, fruity preferred
Instructions
- Begin by preparing the basil oil. In a small saucepan, bring water to a boil. Blanch the basil leaves for 10 seconds, then immediately transfer them to an ice bath to preserve their color.
- Pat dry the basil leaves thoroughly, then blend them with 1/2 cup olive oil in a blender or food processor until completely smooth. Strain through a fine mesh sieve for a silky finish. Set aside.
- Arrange the sliced heirloom tomatoes on a large serving platter, slightly overlapping the slices for visual appeal.
- Gently tear the burrata and nestle large pieces across the tomatoes, allowing the creamy interior to spill slightly onto the surrounding slices.
- Sprinkle with flaky sea salt and freshly cracked black pepper. Drizzle the basil oil generously over the plate, followed by a touch of balsamic glaze and a light drizzle of extra virgin olive oil.
Notes
- For a citrusy twist, add a few segments of blood orange or grilled peach slices.
- Vegan adaptation: Substitute burrata with cashew-based vegan mozzarella.
- Use very ripe tomatoes — they should yield slightly to gentle pressure and have a fragrant aroma at the stem.
- The basil oil can be made up to 3 days ahead and stored refrigerated.
Nutrition
Frequently asked questions
Can I use regular tomatoes instead of heirlooms?
Yes, but choose the ripest ones you can find — flavor matters more than variety here. Roma or vine-ripened tomatoes work well; standard supermarket tomatoes picked underripe will taste flat no matter what you put on them.
How much basil oil does this recipe make, and what do I do with the rest?
The recipe makes roughly half a cup of basil oil, which is more than you need for one salad. Leftovers keep in the fridge for up to four days and work well drizzled over pasta, grilled vegetables, or toasted bread.
Can I make the basil oil without a blender?
A food processor works fine. A standard blender gives a slightly smoother result, but the difference after straining is small — use whatever you have.
Where do I find burrata, and is there a sign it’s gone bad?
Most well-stocked grocery stores carry it near the fresh mozzarella, usually in small plastic tubs of water. If the outer shell has yellowed, the liquid smells sour, or the cheese feels slimy, don’t use it.
Can this salad be scaled up for a larger group?
Easily — the basil oil recipe already makes more than enough for a doubled batch of tomatoes and burrata. Add one extra ball of burrata per two additional servings and adjust salt and balsamic to taste.
Do I need to peel the tomatoes before slicing?
No. Heirloom tomato skins are thin enough that peeling is unnecessary and removes texture. Just slice them cleanly with a sharp knife so the rounds hold together on the platter.
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