Burrata with Tomatoes and Basil
Fresh tomatoes, aromatic basil, and creamy burrata take center stage in this vibrant Italian-inspired salad. A light drizzle of balsamic and olive oil ties these simple ingredients together for a quick, elegant assembly.
Ingrédients
- 1 pint cherry or grape tomatoes · halved or quartered
- 1/4 cup oil-packed sun-dried tomatoes · thinly sliced
- 1 tablespoon fresh basil · thinly sliced, plus extra leaves for garnish
- 1 medium clove garlic · pressed or minced
- 1/4 teaspoon fine salt
- 1 tablespoon olive oil · plus 1 teaspoon, divided
- 2 teaspoons thick balsamic vinegar or balsamic glaze · divided
- 8 ounces burrata · 2 balls
- 1 1/2 tablespoons pine nuts or chopped roasted pistachios
- Freshly ground black pepper
- Flaky sea salt · optional
- Crostini or crusty bread · optional
Préparation
- 1
In a small skillet over medium-low heat, toast the pine nuts until fragrant and lightly golden, about 3 to 5 minutes, stirring frequently to prevent burning. Remove from the skillet and set aside to cool.
- 2
Combine the cherry tomatoes, sun-dried tomatoes, sliced basil, garlic, 1 tablespoon of olive oil, and 1 teaspoon of balsamic vinegar in a shallow serving bowl. Toss gently to combine.
- 3
Tear the burrata balls open and nestle them into the center of the tomato mixture. Drizzle the cheese with the remaining 1 teaspoon of olive oil and 1 teaspoon of balsamic vinegar.
- 4
Garnish the dish with the toasted pine nuts, reserved fresh basil leaves, black pepper, and a pinch of flaky salt if desired. Serve immediately alongside crusty bread or crostini.