- Cut the tomatoes into halves, place in a colander and sprinkle with 1 tsp salt. Allow to sit for at least 20 minutes. The salt softens the tomatoes, draws out moisture, and intensifies their flavour.
- Arrange the tomatoes on a platter, top with the burrata, add extra salt (to taste), sprinkle with pepper, drizzle with olive oil and balsamic vinegar (if using), and top with whole basil leaves.
- Serve with toasted sourdough.
MAKE AHEAD – Best made fresh.
LEFTOVERS – Best eaten immediately but can be refrigerated and eaten within 24 hours.
- Prep Time: 10 mins
- Category: salad
- Method: combine
- Cuisine: Italian
Keywords: Tomato and Burrata Salad, tomato salad recipe, burrata salad