Appetizer Salad Snack

Tomato & Burrata Salad

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We really celebrate tomato season at LPB 🐟 and kick off the first crop with a red velvet cake from none other than Sweet Teensy Bakery in Washington, DC.

This is a no brainer, especially if you have a great farmer’s market near your house.  When it’s tomato season there are so many options but my favorite is the simplicity of a dish to show off the true flavors of the tomato.  So the heart of this dish is a ripe juicy tomato and fresh burrata cheese.


  • 9 ripened heirloom tomatoes
  • 3 containers of (2 in each) freshly made burrata cheese
  • 1 bunch of fresh basil
  • 1 baguette
  • Olive oil
  • Salt & Papper
  • Aged balsamic vinegar

The Tools

  • Sharp knife
  • Bread knife
  • Platter

Making it

  • Wash and cut the tomatoes in 1/2 inch slices
  • Chiffon the basil (roll the leaves up like.a cigar and cut 1 centimeter strips), or just take each leaf without the stem
  • Take a bread knife and cute the bread in one centimeter strips, brush with olive oil, salt & pepper, back at 400 degrees for 10 minutes the let cool.  Take a 2/3 of a freshly cut garlic clove and rub each toast down the middle.  Put in a bowl.

Time to Cook

  • Place the tomatoes on the platter
  • Toss basil on the tomatoes and burrata cheese evenly or put each leaf between each tomato (do this an hour beforehand and let sit on the counter)
  • Place the burrata balls on top, poke a hole in the top of each one with your finger
  • Sprinkle olive oil up and down the tomatoes
  • Pour 2 tablespoons of balsamic vinegar on each ball of burrata cheese
  • Serve with the toasts
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Sometimes the tomatoes are not at their peak, so I will chop them and mix them with sliced red onions that I have soaked in red wine vinegar for an hour.  When I do this, I skip the balsamic vinegar on the top of the cheese.

4 comments on “Tomato & Burrata Salad

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