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The starter, Mediterranean

Burrata with heirloom tomatoes and basil

Burrata with heirloom tomatoes and basil is a cold summer starter for 6, with no cooking involved, that takes 20 minutes of active work right before guests arrive. Rated very easy and costing €4.20 per person, it works best when the burrata sits at room temperature and the tomatoes are ripe and colorful.

Tomatoes in every color, a burrata that oozes, and fresh basil, summer on a plate without lighting a single burner.

Burrata with heirloom tomatoes and basil
For
6 people
Work
20 min
Total time
25 min
Prep
Finished at the last minute
Difficulty
Very easy
Cost per person
€4.20
Calories per person
340 kcalcalculated by Kiloach, your weight coach

A burrata that opens and spills over sun-ripened tomatoes is one of the simplest starters to pull off, yet it always impresses. The contrast between the tang of heirloom tomatoes, the creaminess of the burrata, and the scent of fresh basil gives this dish its whole character, with no cooking required.

It's the perfect starter for a summer dinner with friends, when heirloom tomatoes are at their best at the market. It opens a Mediterranean menu nicely, ahead of grilled fish or fresh pasta, and it pleases adults and kids alike who love the freshness of the cheese.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day Nothing to do
  3. Before the guests arrive 4 steps, 30 min
  4. When it's time to serve 1 step

Do everything right before your guests arrive, in under 30 minutes, that's the only real work involved. Take the burratas out of the fridge, cut and season the tomatoes, make the green oil, and arrange the plate ahead of time. At the moment of serving, open the burratas in front of your guests for the nice effect of the cream spilling out.

The ingredients

6 people

Dairy

  • Burrata 3

Fruits and vegetables

  • Heirloom tomatoes, mixed colors 900 g
  • Basil 1 bunch

Pantry

  • Olive oiloften in the pantry 6 tbsp
  • White balsamic vinegaroften in the pantry 1 tsp
  • Flaky sea saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Lactose

The recipe, moment by moment

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Take the burratas out of the fridge, drain them, and set them on paper towels. 30 min

    Keep them in their liquid until the last moment so they don't dry out.

  2. Slice or cut the tomatoes into wedges depending on their shape, and season with a pinch of flaky sea salt.

    The salt draws out the juice, which becomes the base of your vinaigrette.

  3. Blend half the basil with the olive oil and vinegar to make a green oil.

    Strain the oil through a fine sieve if you want a perfectly clean green color.

  4. Arrange the tomatoes on a large platter, alternating colors.

    Mix the cuts, rounds, wedges, halves, it looks great to the eye.

When it's time to serveThe final touches, right in front of your guests.

  1. Open the burratas in the center, drizzle with green oil, add pepper, and scatter fresh basil over the top.

    Open them in front of your guests, the cream spilling out makes a nice moment.

Our tips to get it right

  • Pick heirloom tomatoes in different sizes and colors, the visual mix matters as much as the flavor for this dish.
  • Don't salt the tomatoes too early if you're not serving right away, they'll release too much water and the plate will turn watery.
  • Plan on half a burrata per person for a generous portion rather than one burrata shared between two guests.

The variations

  • Swap the white balsamic vinegar for a squeeze of lemon for a brighter, equally fresh version.
  • Scatter a few toasted pine nuts on top for some crunch right before serving.
  • For kids, serve the burrata whole next to the tomatoes rather than mixed in, some prefer the cheese on its own.

What to serve it with

  • Toasted country bread for dipping
  • A well chilled rosé
  • Fresh pasta as the next course

Storage

This starter is meant to be eaten the same day, it doesn't keep once assembled. Leftover seasoned tomatoes will keep for a day in the fridge in a sealed container, but opened burrata doesn't store well.

Questions about this recipe

Can you use mozzarella instead of burrata?

Yes, but the texture changes a lot, mozzarella is firmer and less creamy. Burrata is still better for the oozing effect when you open it in front of guests.

What tomatoes work if you can't find heirloom varieties?

Beefsteak tomatoes or vine-ripened ones with good flavor work well. The key is that they're ripe and flavorful, not firm or sour.

How do you plate this to make it look nice?

Alternate tomato colors and vary the cuts, rounds, wedges, halves. Keep the burratas whole in the center and open them only right before serving.

Can this starter be scaled up for more than 6 people?

Yes, just add burrata and tomatoes in proportion to your guest count. Plan on about half a burrata per person for a generous serving.

Can a burrata with heirloom tomatoes and basil be made ahead?

Partly, the finish happens at the last moment. The recipe needs 20 min of work in total, split up like this, before the guests arrive, 4 steps, when it's time to serve, 1 step.

How long does it take to make a burrata with heirloom tomatoes and basil?

Allow 25 min in total, including resting and cooking time, of which 20 min is actual work. The recipe is rated "very easy".

How many calories are in a burrata with heirloom tomatoes and basil?

About 340 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a burrata with heirloom tomatoes and basil cost?

About €4.20 per person, that's €25.20 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Remember to ask your guests about their allergies before putting your menu together.

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240 kcalcalculated by Kiloach