- Food: Burrata
- Writer: Lizzie Green
- Content-Type: Food Blog
If you’ve never tried burrata before, you must try this simple recipe! Fresh tomatoes, peaches, and a vivid lemon-thyme oil complement the rich cheese nicely.
I’ve written a lot about how the finest summer dishes are simple ones throughout the years (see here, here, or here).
Because summer fruits, vegetables, and herbs are such powerful components, a little something extra – perhaps a drizzle of olive oil and a pinch of salt – is all that’s needed to make a dish that’s crazily good.
Burrata has been showing up on Chicago restaurant menus recently. I couldn’t resist inventing my own burrata recipe because the creamy cheese is such a simple, delicious complement to summer fruits.
One of our new favorites around here is the end outcome. It’s sweet, herbaceous, and simple to make, with just the right mix of fresh and rich ingredients.
For the rest of the summer, it’ll be my go-to appetizer, and I hope you enjoy it as much as I do!
What exactly is burrata?
You’re in for a treat if you’ve never heard of burrata. It’s a fresh cow’s milk cheese from Italy. Because it comes in balls, it looks a lot like fresh mozzarella at the store.
Each ball is actually a bag of fresh mozzarella loaded with creamy goodness. Burrata can be found in specialty cheese shops or in most supermarkets with an excellent cheese section.
It goes well with both sweet and salty flavors, so I used a mix of stone fruit, tomatoes, and fresh herbs in this recipe.
Salad dressing with burrata
For this dish, instead of whisking together a dressing, I make a simple infused oil. It has a mild lemon-thyme flavor that brings out the creaminess of the burrata and the freshness of the vegetables.
It’s simple to make: combine 1/2 cup olive oil, a smashed garlic clove, 4 sprigs of thyme, and 1 lemon rind, peeled into strips in a mixing bowl.
Warm it on the burner, then set it aside to steep while you prepare the rest of the ingredients. Before you drizzle the dressing over the salad, strain off the thyme, garlic, and lemon.
I serve the burrata with a market harvest of summer produce in addition to the infused oil. This meal is all about fruits and vegetables, so choose the best you can! Here’s what you’ll require:
- Of course, burrata! If you’re serving a large group, this recipe can easily be scaled up.
- Tomatoes in season — This burrata salad is made even more interesting by the variety of colors and sizes used.
- Peaches — Choose ripe but firm peaches that will keep their form when sliced.
- Currants and/or cherries — These aren’t absolutely necessary, but they provide a nice, acidic contrast to the sweet peaches and tomatoes.
- Fresh herbs – I used basil and thyme for mine, but mint or oregano would also work well.
- Toasted crushed pistachios – They give a nutty bite to the dish.
- Don’t scrimp on the sea salt! This dish’s floral, sweet, and savory elements will be amplified by the saltiness.
Place the burrata in the center of the platter and drizzle generously with the lemon-thyme oil. Serve with crusty bread – baguette or sourdough are my favorites. Then dig in, squeezing out a piece of cheese with each bite!
Serving Suggestions for Burrata Salad
This burrata appetizer is one of my favorites for summer. Set out a large number of crostini for guests to fill with cheese and fruit.
It would also be a great addition to an Italian-themed late-summer supper. Serve it with your favorite protein or any of the following dishes:
- Zucchini Boats with Stuffing
- Pasta with Roasted Vegetables
- Penne Pasta in One Pot
- Pizza baked from scratch
- Zucchini Pizza with Herb Garden
- Lasagna with Roasted Vegetables
- Stuffed Peppers with Vegetables
- Lemon Orzo with Herbs and Summer Vegetables
|Time to Prepare: 5 minutes
15 minutes to cook
Time allotted: 20 minutes
One of my favorite summer appetizers is burrata salad! Serve with nice crusty bread and the greatest fruit you can buy locally.
- Lemon-Thyme Oil (makes extra)
- ½ cup extra-virgin olive oil
- 1 garlic clove, crushed
- Peel from 1 small lemon
- 4 thyme sprigs
For the burrata platter
- 4 heirloom tomatoes
- 1 ripe peach, sliced
- 1 (8-ounce) ball fresh burrata
- ½ cup fresh basil and/or mint leaves
- 1 tablespoon toasted pistachios, chopped
- Flaky sea salt and freshly ground black pepper
- A few cherries or fresh currants, optional
- Toasted bread, for serving
- In a small saucepan over low heat, combine the oil, garlic, lemon peel, and thyme. Warm the mixture gently, then remove it from the fire. Allow soaking for 20 minutes before straining.
- On a dish, arrange the tomatoes, peach pieces, and burrata. Drizzle with lemon-thyme oil after seasoning with salt. Sprinkle pistachios on top of the basil and mint. If preferred, garnish with cherries and currants. Season with salt and pepper to taste, then serve over toasted bread.