Recipe: Heirloom Tomato & Burrata Cheese Salad

This deliciously creamy cheese, pronounced b00r-RAH-tah, is a specialty of Southern Italy, especially the regions of Puglia, Campania, and Basilicata. Burrata was invented in Andria at the beginning of the 20th century. Traditionally made from buffalo’s milk, today most burrata is made from cow’s milk. Classified as a “spun”or “pulled curd” cheese, burrata’s uniqueness lies in the buttery texture of the cheese’s center.


  • 4 large heirloom tomatoes (about 2 1/2 pounds) or 4 to 5 large plum tomatoes
  • Fleur de sel or coarse kosher salt
  • Freshly ground black pepper
  • 1 teaspoon dried oregano
  • 1/4 cup torn fresh basil leaves plus additional whole leaves for garnish
  • 1/4 cup extra-virgin olive oil
  • 4 (2.5-ounce) rounds burrata cheese

Burro means butter in Italian.

image via Olio and Olive as seen on linenlavenderlife comThe outside of these decadent balls is a wrapped skin made from stretched sheets of mozzarella paste. The mozzarella paste is stretched into rectangles and air is blown into it to make a sac. This gives the exterior a soft springy texture.

The soft, buttery center is made from fresh cream and shredded pieces of mozzarella called stracciatella. The sac is then tied with a blade of grass and has the shape of a chubby pear.

–excerpt from Mangia Bene Pasta website: {Burrata}


image via Epicurious - as seen on linenlavenderlife com

Cut tomatoes into wedges and place in a large bowl. Sprinkle with fleur de sel and pepper. Crush oregano between palms to release flavor; add to tomatoes. Add 1/4 cup basil and olive oil and mix well. Let stand at room temperature at least 30 minutes and up to 1 hour, stirring occasionally. Place 1 burrata cheese round in center of each plate. Fan tomatoes around cheese, dividing equally. Drizzle with dressing from bowl. Garnish with additional basil leaves and serve.

Caprese salad is traditionally made with fresh buffalo mozzarella cheese–burrata cheese takes it to a whole new level. I highly recommend trying it if you are lucky enough to have access to it where you live. –Add crusty bread and rosé wine at will.

As always, I recommend using the freshest, purest ingredients available:  organic, grass-fed, non-gmo…take the time, do your research and support those growers/suppliers/vendors who care about your health and the health of our planet.

See also:
Might I Suggest… [A light-hearted take on the last days of summer and present moment living.]
 Cote Sud, Avril-Mai 2008 005 as seen on

Image 1 – Olio and Olive; Image 2 & recipe-Epicurious;  3: Cote Sud, Avril-Mai 08
edited by lb for

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