Burrata with Tomatoes, Beets & Basil

Here’s a delicious Burrata Recipe with beets, summer tomatoes, arugula and flavorful Basil Oil – a summery appetizer or salad, perfect for special gatherings. Elegant, healthy and oh so tasty! 

Do not be concerned with the fruit of your action- just give attention to the action itself.  The fruit will come of its own accord. Eckhart Tolle

This Burrata recipe is one of my favorites and highlights juicy summer tomatoes… at their peak right now!  Vine-ripened, sweet and full of real tomato flavor, they are never better than this time of year. Farmers’ markets are brimming with so many colors, sizes and varieties that it’s hard to choose between them.

Beets and basil are in season too, and so it makes perfect sense, at least in my mind why they taste so good together.

Creamy Burrata brings it all together!

What is Burrata?

Burrata is an Italian ball of cheese, similar in appearance to fresh mozzarella, packed in water, but with a soft, creamy ricotta-like interior.

It’s incredibly delicious in this salad, so much so, that I almost want to say, if you can’t find the burrata, wait to make the salad until you can get your hands on it. It’s really worth the wait. It’s available at most upscale markets,  and locally I find it at Huckleberries and Trader Joe’s.

Ingredients in Burrata Salad

• heirloom or summer tomatoes
• beets
• Burrata cheese
• arugula
• olive oil
•  balsamic vinegar
•  basil
• salt and pepper
• Garnish: balsamic glaze or balsamic syrup, or make basil oil!

How to make Burrata Salad

Step One: Cook the Beets.

The beets can be roasted or blanched. I prefer blanching in summer, to keep the house cooler. Just boil them until just tender, and the skins rub right off, under cool running water.

Cut into disks or wedges and toss with olive oil, balsamic, salt, and pepper.

Golden beets or Chioggia beets are a nice touch here.

Step two: Slice the Burrata and place it on a platter.

Step Three: Make the optional Basil Oil.

Step Four: Assemble the Burrata platter! 

Start layering the platter.

Tuck the beets in and around the burrata.

Then add the colorful tomatoes.

Sprinkle the tomatoes a pinch of flaked salt, like Maldon.

Top with wisps of arugula or fresh basil.

Step Five: Right before serving, drizzle with more flavorful Basil oil and Balsamic Glaze if you like.

Serve with good crusty bread or a warm, sliced baguette to mop up all the deliciousness. Enjoy!

xoxo

Sylvia

You may also like:

• Caprese Sandwich
• Grilled Beets with Pesto
• Heirloom Tomato Salad with Toasted Walnuts & Smoked Blue Cheese
• Burrata Salad with Tomato & Nectarine
• Broccoli Manicotti with Burrata
• Cooling Recipes for Hot Summer Days
• Delicious Beet Salad Recipe with Feta & Pistachios
• 2O Fresh Beet Recipes

Burrata with Tomatoes, Beets and Basil

★★★★★ 5 from 5 reviews

• Author: Sylvia Fountaine | Feasting at Home Blog
• Prep Time: 30 mins
• Total Time: 20 mins
• Yield: 4 1x
• Category: Salad
• Method: Assembled
• Cuisine: Italian
• Diet: Gluten Free

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Description

Creamy Burrata is paired with summer tomatoes, beets, and fresh basil- a delicious summery appetizer or salad, perfect for special gatherings.

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Ingredients

Units USM Scale 1x2x3x

 

• 1 1/2 lb beets
• 1–2 teaspoons olive oil
• 1–2 teaspoons balsamic vinegar
• 2 balls of Burrata cheese
• 2 lbs heirloom or summer tomatoes
• a handful of arugula or a 1/2 cup basil leaves, torn or make ribbons
• pinch flaked salt
• cracked pepper
• Garnish: Basil oil (or sub olive oil) and/ or Balsamic glaze or balsamic syrup

Basil Oil (optional but delicious!)

• 1 cup basil leaves, packed tight (or sub-part Italian Parsley)
• 3/4 cup light olive oil (make sure it is not bitter!)
• 1/4 teaspoon lemon juice or white vinegar
• pinch salt

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Instructions

1. Cook the Beets: Place beets in a pot of salted water and bring to a boil ( If very large, slice in half, for faster cooking). Lower heat, cover, and simmer gently until fork tender ( but not overly soft). Rinse in cold water, or place in an ice bath. You could do this ahead.
2. Make the Basil Oil (optional).  Blanch basil in a small pot of salted water for 20-30 seconds. Drain and shock with cold water. Pat dry and place in blender with the oil, lemon juice, and a generous pinch of salt. Blend until smooth. Use as is –or alternatively -let this stand 30 minutes (or up to overnight for even more color and flavor!) and then strain. Place a strainer over a bowl, pour basil-oil mixture over, letting it drain, stirring the solids now and then,  pressing with the back of a spoon, to help release more of the oil. Once the oil is extracted place it in the fridge. This will keep for a couple of weeks in the fridge. You can make this ahead. ( Also, you don’t HAVE to strain, if you rather keep the solids in.)
3. Peel the beets (skin should rub right off under running water) and cut into slices or wedges, place in a bowl and toss with a little olive oil, balsamic, salt and pepper.
4. Assemble the salad: Slice the burrata cheese into ½ inch this slices, and carefully place on a platter. Drizzle with a little salt and basil oil. Arrange the beets on the platter around the burrata. Slice the tomatoes, or cut them into wedges, and tuck them in and around the beets and burrata, paying attention to color. Sprinkle tomatoes with salt and pepper. Scatter a handful arugula sprigs or fresh torn basil around the platter. Refrigerate until serving.
5. Drizzle the whole platter with basil oil right before serving or use a balsamic syrup.
6. This is quite good served with sliced warm baguette or crusty bread.

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Nutrition

• Serving Size: without the basil oil
• Calories: 195
• Sugar: 12.4 g
• Sodium: 537.5 mg
• Fat: 9.4 g
• Saturated Fat: 5.3 g
• Carbohydrates: 19.4 g
• Fiber: 5.1 g
• Protein: 10.3 g
• Cholesterol: 31.6 mg

Keywords: burrata, burata recipe, burrata salad, burrata beet salad, burrata tomato salad, tomato beet salad

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