About this recipe

A stunning yet effortless Italian classic that lets the finest ingredients speak for themselves. Creamy, cloud-like burrata is nestled among ripe summer tomatoes, fragrant fresh basil, and finished with a drizzle of good olive oil and a touch of flaky sea salt. No cooking required — just beautiful produce, assembled with care. This is the dish that proves simplicity is its own kind of mastery.

Instructions

1. 1

   Remove the burrata cheese balls about 4 oz each, at room temperature from the refrigerator 30 minutes before serving. Room-temperature burrata cheese balls about 4 oz each, at room temperature is significantly creamier and more flavorful than cold burrata cheese balls about 4 oz each, at room temperature straight from the fridge.

2. 2

   Slice larger ripe tomatoes mixed varieties, at room temperature into 1/4-inch rounds or wedges. Halve any cherry or small ripe tomatoes mixed varieties, at room temperature. For the best flavor, season the cut ripe tomatoes mixed varieties, at room temperature with a pinch of flaky sea salt such as maldon or fleur de sel and let them sit on the cutting board for 5 minutes — this draws out their juices and intensifies their sweetness.

3. 3

   If using, rub the cut side of a halved garlic halved, for rubbing the plate all over your serving platter. This adds a subtle, aromatic backdrop without overpowering the cheese.

4. 4

   Arrange the seasoned ripe tomatoes mixed varieties, at room temperature across the serving platter in a single, slightly overlapping layer. Scatter half the basil leaves picked, large leaves over the ripe tomatoes mixed varieties, at room temperature.

5. 5

   Place the burrata cheese balls about 4 oz each, at room temperature in the center or nestle them among the ripe tomatoes mixed varieties, at room temperature. Using kitchen shears or a sharp knife, cut a small cross into the top of each burrata cheese balls about 4 oz each, at room temperature and gently pull back the edges to reveal the creamy stracciatella inside.

6. 6

   Drizzle the extra-virgin olive oil best quality you have generously over the entire platter — over the ripe tomatoes mixed varieties, at room temperature, the burrata cheese balls about 4 oz each, at room temperature, and any gaps. If using, drizzle the aged balsamic vinegar or balsamic glaze in thin ribbons across the dish.

7. 7

   Scatter the remaining fresh basil leaves picked, large leaves over the top. Season everything with flaky sea salt such as maldon or fleur de sel and freshly cracked black pepper. Add a pinch of red pepper flakes if you like a little warmth.

8. 8

   Serve immediately at room temperature with crusty bread such as ciabatta or sourdough on the side for scooping up the burrata cheese balls about 4 oz each, at room temperature and ripe tomatoes mixed varieties, at room temperature juices.