Burrata Salad Recipe Jamie Oliver: Fresh Basil and Heirloom Tomato Masterpiece

This salad captures the essence of Italian simplicity with its creamy burrata, ripe heirloom tomatoes, and fresh basil. A drizzle of olive oil and balsamic glaze elevates each bite.

No cooking required—just assemble with care. The contrast of textures and flavors makes it a standout dish, perfect for warm days or elegant gatherings.

Ingredients for Burrata Salad Recipe Jamie Oliver

Creamy burrata, vibrant heirloom tomatoes, and fresh basil make this dish a no-cook masterpiece.

[recipeingredientscaler]

The burrata must be fresh—look for creamy, soft centers at Whole Foods or specialty grocers. Heirloom tomatoes should be vibrant and fragrant, ideally from a farmers market. San Marzano tomatoes work if heirlooms aren’t available. The olive oil is non-negotiable; opt for a high-quality extra-virgin with a fruity profile. Fresh basil is essential—avoid pre-packaged if possible.

No burrata? Fresh mozzarella is the closest substitute, though the texture won’t be as luscious. Regular tomatoes work in a pinch, but heirlooms bring the sweetness and depth. For a vegan twist, use marinated tofu or avocado instead of burrata. Balsamic glaze can be swapped with a reduction of balsamic vinegar and honey (simmer until syrupy).

Assemble just before serving to prevent sogginess. Leftovers? Not ideal, but the components keep separately for 2 days in the fridge. The balsamic glaze can be made ahead and stored for 1 week. Always bring burrata to room temperature before serving for the best texture.

Step-by-Step Instructions for Burrata Salad

Master the art of assembly with these precise, restaurant-quality techniques for a stunning presentation.

Step 1: Prepare the Tomato Base

Slice the 4 whole Heirloom Tomatoes into ½-inch thick rounds, discarding the stem ends. Arrange them on a large serving platter, slightly overlapping, in a circular pattern. This creates a beautiful foundation for the other ingredients.

Lightly sprinkle the tomatoes with ½ teaspoon of the 1 tsp Sea Salt and ¼ teaspoon of the 0.5 tsp Freshly Ground Black Pepper. The salt will draw out some of the tomato juices, enhancing the natural sweetness. Drizzle 2 tablespoons of the 0.5 cup Extra-Virgin Olive Oil over the tomatoes, allowing it to pool slightly in the gaps.

Step 2: Layer the Aromatic Elements

Tear the 1 cup Fresh Basil Leeses by hand—this prevents bruising and releases the essential oils. Scatter about ¾ cup of the basil leaves over the tomatoes, reserving the rest for garnish. If using, finely mince the 1 clove Garlic Clove and sprinkle it sparingly over the tomatoes and basil.

If incorporating 2 cups Arugula, arrange it around the perimeter of the platter as a bed for the other ingredients. The peppery bite of arugula contrasts beautifully with the sweet tomatoes and creamy burrata. This step ensures every bite contains a balance of flavors and textures.

Step 3: Add the Burrata and Prosciutto

Gently place the 16 oz Burrata Cheese in the center of the tomato arrangement. Use a sharp knife to make a small incision in the top of the burrata to allow the creamy center to spill slightly onto the platter. This creates a luxurious, visually striking effect.

If using, arrange the 4 slices Prosciutto around the burrata, allowing the slices to drape naturally over the tomatoes and arugula. The salty, cured meat complements the freshness of the other ingredients and adds a sophisticated touch to the dish.

Step 4: Finish with Final Touches

Drizzle the remaining 0.5 cup Extra-Virgin Olive Oil (about 6 tablespoons) generously over the entire platter, ensuring the burrata, tomatoes, and prosciutto are all well-coated. This step enhances the flavors and adds a glossy sheen to the dish.

Evenly drizzle the 0.25 cup Balsamic Glaze in a zigzag pattern over the top. The glaze’s sweet-tart flavor ties all the components together. Sprinkle the remaining ¼ cup of Fresh Basil Leaves, ½ tsp Sea Salt, and ¼ tsp Freshly Ground Black Pepper for a final flourish.

If using, zest the 0.5 whole Lemon over the salad and squeeze a small amount of juice for a bright, citrusy note.

Essential Equipment for This Recipe

Quality Cutting Tools

For the heirloom tomatoes, use a serrated knife—I swear by my Wüsthof 8-inch—to slice cleanly without crushing the delicate flesh. A sharp blade prevents tearing and keeps those beautiful juices intact. 💡

Serving Platter Matters

Choose a large, shallow platter with a slight rim to contain the olive oil and balsamic glaze. I love my white ceramic platter from Crate & Barrel—it makes the colors pop. The size should accommodate all ingredients without crowding.

Burrata Handling

Use a large serving spoon or fish spatula to transfer the burrata to the platter gently. The creamy center is fragile, so avoid piercing it until serving. I keep a small paring knife nearby for that final incision.

Dressing Application

For even drizzling, I use squeeze bottles for the olive oil and balsamic glaze. They give you precision control to create those beautiful zigzag patterns. OXO brand bottles are my go-to for their no-drip design.

Optional Additions

If including prosciutto, use tongs to arrange the slices gracefully. For lemon zest, a Microplane gives you fine, fluffy zest without the bitterness of the pith. These small tools make a big difference. ✨

Final Presentation

Have small bowls ready for the sea salt and black pepper to sprinkle at the end. I also keep kitchen shears handy for trimming basil stems or prosciutto edges for a cleaner look.

Frequently Asked Questions