{"id":46798,"date":"2025-07-17T13:08:46","date_gmt":"2025-07-17T18:08:46","guid":{"rendered":"https:\/\/cookieandkate.com\/?p=46798"},"modified":"2025-07-17T13:08:48","modified_gmt":"2025-07-17T18:08:48","slug":"burrata-with-tomatoes-basil","status":"publish","type":"post","link":"https:\/\/cookieandkate.com\/burrata-with-tomatoes-basil\/","title":{"rendered":"Burrata with Tomatoes & Basil"},"content":{"rendered":"\n
\"burrata<\/figure>\n\n\n\n

Let’s hear it for burrata cheese!<\/strong> I always order burrata when I find it on restaurant menus, and we’ve had some stellar combinations this summer. I can’t resist burrata’s contrasting textures—it’s like fresh mozzarella on the outside, but lusciously soft and creamy on the inside. <\/p>\n\n\n\n

For this recipe, I designed a quintessential summertime burrata salad with fresh tomatoes. Serve it with crostini<\/a> or a loaf of crusty bread to make it an appetizer. This burrata dish comes together in 15 minutes, believe it or not, and it’s a real showstopper. <\/p>\n\n\n\n

I wanted to keep it simple but make it taste special, so I drew reference from my Easy Tomato Salad<\/a> and Tomato Basil Bruschetta<\/a>. I landed on a combination of cherry tomatoes and sun-dried tomatoes for depth, plus freshly toasted pine nuts for a savory note. It’s not complete without a drizzle of rich olive oil, tangy balsamic vinegar, and a sprinkle of fresh basil. I hope it becomes one of your go-to recipes!<\/p>\n\n\n\n\n\n\n\n

\n
\"burrata<\/figure>\n\n\n\n
\"toasted<\/figure>\n<\/figure>\n\n\n\n

What is Burrata? <\/h2>\n\n\n\n

Burrata is an extra-rich and creamy variation of fresh mozzarella.<\/strong> It looks like a regular mozzarella ball on the outside. The inside is made of stracciatella, a luscious mixture of cream and mozzarella curds. It’s milky and delicious.<\/p>\n\n\n\n

Burrata can be made with buffalo milk or cow milk. Buffalo milk is more traditional and offers a brighter, slightly tangy flavor, while cow’s milk is milder and might taste more familiar. Either one works well for this recipe. <\/p>\n\n\n\n

Look for burrata near the fresh mozzarella at well-stocked grocery stores<\/strong> like Whole Foods. Use it promptly, especially once you’ve opened the package—it’s packed in water and doesn’t keep well like hard cheeses do. <\/p>\n\n\n\n

Serve burrata at room temperature for the best flavor, or anywhere between lightly chilled and slightly warmed. <\/p>\n\n\n\n

\n
\"cherry<\/figure>\n\n\n\n
\"how<\/figure>\n<\/figure>\n\n\n\n

Burrata Serving Suggestions<\/h2>\n\n\n\n

Burrata pairs beautifully with the Italian flavors featured in this recipe:<\/strong> ripe tomatoes, basil (including pesto<\/a>), balsamic vinegar, olive oil, and pine nuts or pistachios. If you’re not in the mood for tomatoes, replace them with fruit like sliced peaches, plums, cherries or cantaloupe. <\/p>\n\n\n\n

Serve this burrata dish as a salad or appetizer.<\/strong> It complements most summertime meals, from casual cookouts to gourmet dinner parties. Round out your meal with any of these summery options:<\/p>\n\n\n\n