Burrata Salad with Heirloom Tomatoes and Toasted Panko Recipe
Introduction
This Burrata Salad is a fresh and elegant dish, perfect for showcasing ripe heirloom tomatoes. Creamy burrata pairs beautifully with tangy shallots and crunchy toasted panko, making it a delightful starter or light meal.
Ingredients
- 3 lb. heirloom or beefsteak tomatoes (about 4 large), sliced into 1/2″ rounds
- 1 shallot, finely chopped
- Flaky sea salt
- Freshly ground black pepper
- 2 tbsp. extra-virgin olive oil
- 2 tbsp. red wine vinegar
- 1/3 cup panko bread crumbs
- 2 (4-oz.) balls burrata, drained and room temperature
- 1 tbsp. chopped fresh basil
- 1 tbsp. sliced fresh chives
- Crusty bread, for serving
Instructions
- Step 1: On a rimmed baking sheet, toss the sliced tomatoes and finely chopped shallot. Season with 1 teaspoon flaky sea salt and 1 teaspoon freshly ground black pepper. Drizzle with olive oil and red wine vinegar. Let sit for about 30 minutes until the tomatoes release their liquid and the shallots soften.
- Step 2: In a small skillet over low heat, toast the panko bread crumbs, stirring occasionally, until they are golden brown, about 2 minutes. Transfer to a small bowl to cool.
- Step 3: Arrange the tomato slices on a large platter. Spoon the shallot and their juices over the tomatoes. Sprinkle the toasted panko on top.
- Step 4: Place the burrata balls in the center of the platter and gently tear them open by hand to ooze the creamy center over the salad.
- Step 5: Sprinkle the salad with chopped fresh basil, sliced fresh chives, and additional salt and pepper to taste. Serve immediately with crusty bread on the side.
Tips & Variations
- Use a mix of colorful heirloom tomatoes to add visual appeal and varied flavors.
- If fresh basil and chives aren’t available, try fresh parsley or mint for a different herbal note.
- For a gluten-free option, toast gluten-free breadcrumbs or omit them entirely.
- Drizzle a little balsamic glaze on top for added sweetness and richness.
Storage
It’s best to serve this salad fresh, but if needed, store leftovers in an airtight container in the refrigerator for up to 1 day. Keep the burrata separate if possible to prevent it from becoming watery. Reheat bread before serving if desired, but the salad itself is served cold or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the salad ahead of time?
It’s best to prepare the tomatoes and shallots ahead and let them marinate, but add the burrata and panko just before serving to keep textures fresh and creamy.
What can I serve instead of crusty bread?
Try serving with crackers, toasted baguette slices, or even fresh cucumber rounds for a lighter option.
PrintBurrata Salad with Heirloom Tomatoes and Toasted Panko Recipe
A fresh and vibrant Burrata Salad featuring heirloom tomatoes, toasted panko breadcrumbs, and creamy burrata cheese, seasoned with shallots, herbs, and a tangy olive oil and red wine vinegar dressing. Perfect as a light appetizer or side dish, served with crusty bread.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
Ingredients
Salad Ingredients
- 3 lb. heirloom or beefsteak tomatoes (about 4 large), sliced into 1/2″ rounds
- 1 shallot, finely chopped
- Flaky sea salt, to taste
- Freshly ground black pepper, to taste
- 2 tbsp. extra-virgin olive oil
- 2 tbsp. red wine vinegar
- 2 (4-oz.) balls burrata, drained and room temperature
- 1 tbsp. chopped fresh basil
- 1 tbsp. sliced fresh chives
Additional
- 1/3 cup panko bread crumbs
- Crusty bread, for serving
Instructions
- Prepare Tomatoes and Shallots: On a rimmed baking sheet, toss together the sliced tomatoes and finely chopped shallot. Season with 1 teaspoon of flaky sea salt and 1 teaspoon of freshly ground black pepper. Drizzle the extra-virgin olive oil and red wine vinegar evenly over the mixture. Let the tomatoes sit for about 30 minutes until they release their juices and the shallots soften, creating a flavorful dressing.
- Toast Panko Breadcrumbs: In a small skillet set over low heat, toast the panko breadcrumbs, stirring occasionally to ensure even browning. Toast until the panko turns a golden brown color, about 2 minutes. Once toasted, transfer the breadcrumbs to a small bowl to cool slightly.
- Assemble the Salad: Arrange the tomato slices on a large serving platter. Spoon the shallots and their juices evenly over the tomatoes. Sprinkle the toasted panko breadcrumbs on top for added crunch. Place the drained burrata balls in the center of the tomato arrangement, then gently break them open with your hands to let the creamy cheese spread. Finally, sprinkle the chopped fresh basil, sliced chives, and additional flaky sea salt and freshly ground black pepper to taste over the dish.
- Serve: Serve the burrata salad immediately, accompanied by crusty bread on the side to soak up the flavorful juices and creamy cheese.
Notes
- Allowing the tomatoes to sit before assembling intensifies their flavor and softens the shallots.
- Use room temperature burrata for the best creamy texture and flavor.
- Toasted panko adds a delightful crunchy contrast to the creamy cheese and juicy tomatoes.
- Crusty bread is essential for enjoying the salad’s rich, juicy components.
- For a lighter option, omit the breadcrumbs or substitute with toasted nuts.
Keywords: Burrata salad, heirloom tomato salad, Italian salad, fresh tomato salad, panko topping, burrata cheese, easy summer salad
