Name: Burrata with Tomatoes and Basil
Prep time: 12 min
Cook time: 3 min
Total time: 15 min
Yield: 4
Cuisine: Italian-inspired
Ingredients: 1 pint cherry or grape tomatoes, halved or quartered if large; ¼ cup thinly sliced oil-packed sun-dried tomatoes; 1 tablespoon thinly sliced fresh basil, plus more small leaves for garnish; 1 medium clove garlic, pressed or minced; ¼ teaspoon fine salt; 1 tablespoon + 1 teaspoon olive oil, divided; 2 teaspoons thick balsamic vinegar or balsamic glaze, divided; 8 ounces burrata (2 balls); 1 ½ tablespoons pine nuts or chopped roasted pistachios; Freshly ground black pepper; Flaky sea salt, optional; Optional: Crostini or crusty bread, for serving

Burrata with Tomatoes and Basil

This burrata salad recipe features tomatoes, basil and pine nuts, with a drizzle of balsamic vinegar and olive oil. It's irresistible and ready in 15 minutes. Serve it as a salad or an appetizer with crostini or crusty bread. Recipe yields 4 to 6 servings.

15 min total 12 min prep 3 min cook 4 252 cal

Instructions

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1 If you’re using pine nuts: In a small skillet over medium-low heat, warm the pine nuts until they’re fragrant and turning lightly golden on the edges, about 3 to 5 minutes, stirring often (don’t let them burn!). Transfer them to a bowl to cool.
2 In a shallow serving bowl, combine the cherry tomatoes, sun-dried tomatoes, basil and garlic. Add 1 tablespoon of the olive oil and 1 teaspoon of the vinegar, and stir to combine all of the ingredients.
3 Gently tear open each ball of burrata and nestle them gently into the center of the tomato mixture. Drizzle the burrata with the remaining 1 teaspoon olive oil and 1 teaspoon balsamic vinegar. Sprinkle the pine nuts all over the dish, followed by some reserved basil leaves, plus a sprinkle of black pepper. Sprinkle a pinch of flaky salt over the cheese, if using.
4 Serve with crostini or crusty bread on the side, if using. This burrata is best the day it’s made, but leftovers are good for several days in the refrigerator, covered.