Heirloom Tomato Salad with Burrata & Basil

A Celebration of Summer's Finest Tomatoes This simple yet elegant tomato salad showcases peak-season heirloom tomatoes at their best. Creamy burrata, fresh basil, and a light vinaigrette let the tomatoes shine. It's the perfect dish when tomatoes are at their ripest and most flavourful. Why You'll Love This Recipe Ready in 15 minutes Highlights seasonal, local tomatoes Minimal ingredients, maximum flavour Perfect for entertaining or a light summer meal Naturally vegetarian and gluten-free Ingredients For the Salad: 1.5 kg (3 lbs) mixed heirloom tomatoes, various colours and sizes 2 balls (250g each) fresh burrata cheese 1 cup fresh basil leaves, torn 2 tablespoons fresh chives, finely chopped Flaky sea salt, to taste Freshly cracked black pepper For the Vinaigrette: 3 tablespoons extra virgin olive oil 1 tablespoon white balsamic vinegar (or champagne vinegar) 1 small shallot, finely minced 1 teaspoon Dijon mustard 1 teaspoon honey ¼ teaspoon sea salt Pinch of black pepper Instructions Prepare the tomatoes: Slice larger tomatoes into rounds or wedges. Halve medium tomatoes and leave cherry tomatoes whole or halved. Arrange on a large serving platter, creating visual interest with different colours and sizes. Make the vinaigrette: In a small bowl, whisk together the minced shallot, vinegar, Dijon mustard, honey, salt, and pepper. Slowly drizzle in the olive oil while whisking continuously until emulsified. Taste and adjust seasoning as needed. Season the tomatoes: Sprinkle the arranged tomatoes with a generous pinch of flaky sea salt. Let them sit for 5-10 minutes to release their juices and intensify their flavour. Add the burrata: Tear the burrata into large pieces and nestle them among the tomatoes. The creamy interior should pool slightly onto the platter. Dress and garnish: Drizzle the vinaigrette over the tomatoes and burrata. Scatter torn basil leaves and chopped chives over the top. Finish with freshly cracked black pepper. Serve immediately: This salad is best enjoyed right away while the tomatoes are at room temperature and the burrata is creamy. Tips for Success Choose ripe tomatoes: This recipe relies on perfectly ripe, flavourful tomatoes. Visit your local farmers' market for the best selection. Room temperature is key: Never refrigerate your tomatoes before serving. Cold temperatures dull their flavour and texture. Quality matters: Use the best olive oil you have—it makes a noticeable difference in such a simple dish. Timing: Salt the tomatoes just before serving to prevent them from becoming too watery. Burrata substitute: If burrata isn't available, fresh mozzarella or stracciatella work beautifully. Variations Add crunch: Top with toasted pine nuts or crusty bread croutons Fruit addition: Toss in sliced peaches or nectarines for a sweet contrast Herb swap: Try fresh oregano, mint, or tarragon instead of basil Balsamic drizzle: Finish with aged balsamic vinegar for extra depth Grilled option: Lightly grill tomato halves before assembling for a smoky flavour Serving Suggestions As a starter for a summer dinner party Alongside grilled fish or chicken With crusty sourdough bread for a light lunch As part of an antipasto spread Over arugula for a more substantial salad Seasonal Notes This recipe is best made during peak tomato season in Canada—typically late July through September. Seek out local heirloom varieties at farmers' markets for the most flavourful results. Each variety brings its own character: some are sweet, others tangy, and some have a perfect balance of both. The beauty of this dish lies in its simplicity—it's a reminder that the best cooking often means doing less and letting quality ingredients speak for themselves.

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