My favourite burrata recipe Bursty Tomato Burrata Salad.
Simple, luscious, rustic perfection.
A gorgeous appetiser or light meal thats not too expensive to make.
Burrata is sold in water in tubs for protection
(Is there??)
Its on the table in 15 minutes, costs around $15, and its always a hit.
What is burrata?
Burrata is an Italian fresh cheese.
It is essentially a ball of fresh mozzarella filled with cream.
Its rich and intensely milky in taste, yet somehow fresh and delicate at the same time.
Burrata is sold in water in tubs for protection
The flavour is actually pretty mild, like fresh mozzarella.
Its not salty or heavily flavoured like an aged brie or cheddar.
How to eat burrata Burrata is eaten as is ie.
Burst tomato burrata salad
you better add flavour and salt, and treat burrata almost like cream that makes a sauce.
Youd never just dump just cream on a pasta, right?
Need to add salt and flavourings.
Think of it as an instant sauce!
Todays recipe is a burrata salad and its my favourite way to use burrata in a dish.
Note: Not all burrata is created equal!
Lesser quality burrata will not ooze properly.
Ingredients in Bursty Tomato Burrata Salad
Finishing with dollops ofpestotakes this over the top.
Taste wise and also looks.
Love how it turns the juices green!
But its still worth making even without.
Ive popped some suggestions in the recipe card for pesto alternatives.
Burrata and (semi-optional) pesto
Burrata See box above for information about burrata.
No preparation is need to use it, just drain the liquid and use as is.
However, just emphasising my recommendation to get a good one.
Else, Italian / cheese delis.
Usehomemade pesto(freezes so great!)
or a good store-bought.
The burst tomatoes and sauce
Heres what you need for the sauce and burst tomatoes.
Cherry or grape tomatoes 500g/1lb, about 4 cups in total, 2 standard Australian punnets.
Because we are roasting them, they are delicious even when they are not in their summer prime.
But imagine how good this dish is when cherry tomatoes are at their sweetest!
Eschalot(US: Shallot) Also known as French onions and called shallots in the US.
They are like baby onions, but with purple-skinned flesh.
Not to be confused with what some people in Australia call shallots, ie.
the long green onions.
Use any clear(ish) vinegar thats not as sharp as plain white vinegar.
like white wine vinegar, red wine or apple cider vinegar.
Standard olive oil For roasting the tomatoes.
No need to use your good stuff for cooking.
GOOD extra virgin olive oil For drizzling over the dish at the end!
This is what you use your good stuff for.
Better flavour, richer colour!
Transfer Then gently transfer the tomatoes to a serving plate, in a single layer.
Now, burrata time!
Nothing needs to be done to prepare it, we use it straight out of the tub.
Prevent screen from sleeping
GENTLY drain the liquid out of the burrata tub.
GENTLY roll the burrata out of the tub into your hand.
GENTLY place the burrata on top of the tomatoes.
Dolloppestorandomly across the tomatoes I also do some on the burrata.
Do you see a theme in the instructions here?
Burratas are delicate the mozzarella shell is thin and barely holding in that molten creamy good inside.
Fairy fingers are essential here to avoid a burrata explosion in your hands.
Not fun, my friends!
(Says the girl who did it just 2 days ago).
Finishwith a swish of olive oil and sprinkle of fresh basil laves.
Then serve your colourful bright burrata salad with a side of crusty bread!
Nominatea lucky person to break into the burrata to let the molten centre come oozing out.
Heres your masterpiece before everyone gets stuck in.
A glorious plate of rustic perfection!
And here it is, 5 seconds later.
Colourful, bright food thats made for sharing, perfectly imperfect delicious mess.
This is 100% my kind of food!
He had useful suggestions for styling (they involved burrata and bread and his mouth).
