Standing at my grandmother’s side in her sun-drenched Pugliese kitchen, I learned that the most extraordinary dishes often require the fewest ingredients. On sweltering summer days, she would place a creamy ball of freshly made burrata alongside a rainbow of heirloom tomatoes still warm from her garden. “Alex,” she’d whisper, “the secret is in the waiting.” She’d let those tomatoes release their juices, creating a natural sauce that no culinary school technique could improve upon. This burrata with heirloom tomatoes—or “burrata fondante avec tomates multicolores” as my French colleagues call it—celebrates that perfect marriage of simplicity and flavor.
The Story Behind Burrata & Heirloom Tomatoes 📖
Burrata originated in Puglia, Italy, as a clever way to use leftover mozzarella curds. Cheesemakers created pouches of stretched mozzarella filled with cream and stracciatella (shredded mozzarella bits). While traditional Caprese salad uses regular mozzarella, this elevated version showcases burrata’s luxurious creamy center—transforming a simple tomato plate into something truly magnificent. The name “fondante” refers to that melting, oozing texture that makes this dish so irresistible.
I’ve prepared this dish in professional kitchens from New York to Naples, but it’s never quite as good as when made with sun-ripened tomatoes at their peak. The perfect balance of acidity, sweetness, and that unmistakable tomato perfume simply can’t be replicated in any other season.
Essential Ingredients 🧾
- 2 lbs (900g) multicolored heirloom tomatoes, sliced into 1″ pieces
- 1 ball (12 oz/340g) fresh burrata
- ¼ cup (10g) fresh basil, torn or chiffonade
- 3 Tbsp (45ml) extra-virgin olive oil
- 2 garlic cloves, minced
- 2 Tbsp (30ml) aged balsamic vinegar
- Flaky sea salt and freshly cracked pepper, to taste
- Crusty bread, for serving
Step-by-Step Instructions 📝
- Prepare tomatoes: Slice tomatoes and arrange them on a serving platter. Season generously with flaky sea salt and freshly cracked pepper. Sprinkle half the torn basil over the tomatoes.
- Create garlic oil: In a small saucepan, gently warm olive oil with minced garlic over low heat until fragrant but not browned, about 90 seconds. Remove from heat immediately.
- Marinate tomatoes: Drizzle the garlic-infused oil over the tomatoes. Let them rest for 10 minutes—this step is crucial for developing those incredible juices.
- Finish and serve: Place the burrata in the center of the tomatoes. Just before serving, slice it open to reveal its creamy interior. Drizzle with aged balsamic, sprinkle with remaining basil, and serve with crusty bread.
Chef’s Secret Techniques 🤫
Temperature control is everything with this dish. Take the burrata out of the refrigerator 20 minutes before serving—cold cheese lacks flavor complexity. Conversely, your tomatoes should never see the inside of a refrigerator, as cold temperatures destroy their texture and flavor. For a truly authentic experience, try warming your serving plates slightly; this encourages the burrata to melt into the tomato juices when cut open.
Chef’s Note: When selecting tomatoes, forget uniformity—the wonky, imperfect ones often pack the most flavor. Look for tomatoes that feel heavy for their size and yield slightly to gentle pressure. Their scent at the stem end should be earthy and sweet.
If you can’t find burrata, buffalo mozzarella makes an acceptable substitute, though you’ll miss that creamy center. For an interesting variation, try my pistachio-infused approach to elevate the nutty undertones.
Serving & Presentation Tips 🍽️
Serve this dish family-style on a large platter, allowing guests to build their own perfect bites with pieces of crusty bread. A chilled glass of Pinot Grigio or light-bodied Chianti complements these flavors beautifully. The visual drama of cutting into the burrata at the table is part of the experience—let that creamy center cascade over the colorful tomatoes.
For a complete meal, pair with a classic carbonara or finish with my chocolate volcano cake for dessert.
The beauty of this dish lies in its honest simplicity—a reminder that in cooking, as in life, the most profound pleasures often come from the most uncomplicated sources. When tomatoes are at their peak and you have exceptional burrata, honor them by doing very little. Sometimes, the greatest culinary skill is knowing when to step back and let magnificent ingredients speak for themselves.