Tomato Bounty Week: Tomato and Burrata Salad With Olives and Basil


Simple yet indulgent, this tomato and burrata salad is finished with Kalamata olives, lemon zest, and basil, plus dashes of olive oil and red wine vinegar. [Photograph: Jennifer Olvera]

Fresh, juicy garden tomatoes require little to make them shine. In fact, the-simpler-the-better is generally my mantra. So, this light salad—part of our week-long tomato series—lets them shine alongside creamy burrata cheese. If you can't get your hands on it, slices of fresh mozzarella will do. I'm not going to lie though: you won't get the full effect.

Slicing the burrata does take some care since it's very fragile and the filling is oozy. Use a very sharp knife to slice it, and go slowly. Then, gently turn the individual slices on their sides and use a fork when transferring them to the plates.

Finish this dynamite duo with briny Kalamata olives, aromatic lemon zest, and ribbons of fresh basil. To achieve a ribbon effect, simply roll the basil leaves together vertically; then, thinly slice or snip the basil horizontally. Finally, garnish the salad with a drizzle of olive oil, a splash of red wine vinegar, and a sprinkle of fresh-cracked pepper and flaky sea salt.

Although you can use kosher salt, this is the time to showcase a specialty finishing salt. It'll give the salad additional nuance and a pleasant crunch. Likewise, the olive oil you use makes a difference here. Look for a fruity-but-light one intended for finishing, rather than cooking, a dish.