Here’s a delicious Burrata Salad with summer tomatoes, beets, basil and flavorful basil oil – perfect for summer dinners and gatherings. Elegant and flavorful.
This Burrata Salad recipe is one of my summertime favorites. It highlights juicy ripe summer tomatoes and colorful beets, both at their peak right now! Basil is in season too, and so it makes perfect sense, at least in my mind why they taste so good together. Creamy Burrata brings it all together!
BUT FIRST, WHAT IS BURRATA?
Burrata is an Italian ball of cheese, similar in appearance to fresh mozzarella, packed in water, but with a soft, creamy ricotta-like interior. It is heavenly. It’s incredibly delicious in this salad, so much so, that I almost want to say, if you can’t find the burrata, wait to make the salad until you can get your hands on some.
BURRATA SALAD INGREDIENT NOTES
Tomatoes- Use vine-ripened summer tomatoes and heirlooms if possible; they are so pretty here. Use the best you can find! The better the tomato the more flavorful the salad. Feel free to mix in cherry tomatoes and yellow pear.
Beets: Colorful beets are a nice addition to this salad. Golden beets or Chioggia beets are a nice touch here! Feel free to forgo them and add more tomatoes if you prefer.
Burrata cheese: Creamy balls of goodness, burrata is a must! If you must substitute then I would go with fresh mozzarella balls- the kind in water. 😉
Basil Oil: Make the 5-minute basil oil- it elevates!
Balsamic Glaze: optional, adds beautiful drama to the plate.
HOW TO MAKE BURRATA SALAD
Step One: Cook the Beets if using. The beets can be roasted or blanched. I prefer blanching in summer, to keep the house cooler. Just boil them until just tender, and the skins rub right off, under cool running water.
Cut into disks or wedges and toss with olive oil, balsamic, salt, and pepper.
Ingredients:
1 1/2 lb beets ( red and yellow are pretty)
1–2 teaspoons olive oil
1–2 teaspoons balsamic vinegar
2 balls of Burrata cheese
2 lbs heirloom or summer tomatoes, sliced
a handful of arugula or a 1/2 cup basil leaves, torn, or make basil ribbons
pinch flaked salt
cracked pepper
Garnish: Basil oil (or sub olive oil) and/or Balsamic glaze or balsamic syrup
Basil Oil
1/2 cup basil leaves, packed tight (or sub-part Italian Parsley)
1/2 cup light olive oil (make sure it is not bitter!)
1 fat garlic clove
squeeze of lemon juice
generous pinch of salt
Instructions
Cook the Beets: Place beets in a pot of salted water and bring to a boil ( If very large, slice in half, for faster cooking). Lower heat, cover, and simmer gently until fork tender ( but not overly soft). Rinse in cold water, or place in an ice bath. You could do this ahead.
Make the Basil Oil – Place all ingredients in a blender or food processor and blend until combined.
Peel the beets (skins should rub right off under running water) and cut into slices or wedges, place in a bowl and toss with a little olive oil, balsamic vinegar, salt and pepper.
Assemble the salad: Spoon Basil oil on a platter. Slice the burrata cheese into ½ inch thick slices, and carefully place on a platter. Drizzle with a little salt and basil oil. Arrange the beets on the platter around the burrata. Slice the tomatoes, or cut them into wedges, and tuck them in and around the beets and burrata, paying attention to color. Sprinkle tomatoes with salt and pepper. Scatter a handful arugula sprigs or fresh torn basil around the platter. Refrigerate until serving.
Drizzle the whole platter with basil oil right before serving or use a balsamic syrup.
This is quite good served with sliced warm baguette or crusty bread.
Recipe by Sylvia Fountaine.
