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  • Writer's pictureJalpa Merchant

Tomato and Burrata Salad

An elevated take on a caprese salad! So easy, you barely have to do anything to prepare something so wonderful! Slices tomatoes are drizzled with olive oil, salt and pepper. A burrata half is laid in the middle (cut side down). Drizzle of balsamic glaze goes next along with a generous sprinkling of basil chiffonade.

It’s extra special when drizzled with lemon oil and sprinkle of SAUNIER DE CAMARGUE FLEUR DE SEL!


  • 2 balls of fresh burrata cheese

  • 16 medium sized heirloom tomatoes

  • Good quality olive oil

  • Aged balsamic vinegar glaze

  • Sea salt and freshly ground black pepper

  • A big handful fresh basil leaves, julienned

  • Fleur de sel for finishing

  • Garlic Toasts (see recipe below)


  1. Cut each ball of cheese in half crosswise and place the halves, cut side down, on 4 salad plates.

  2. Cut each tomato in half or quarters through the stem end and distribute them around the burrata. (I used small cherry tomatoes sliced in halves)

  3. Drizzle the tomatoes and burrata generously with olive oil or lemon flavored oil and balsamic vinegar glaze and sprinkle with kosher salt and pepper. Scatter the basil on the salads, sprinkle with fleur de sel, and serve with Garlic Toasts.

Garlic Toasts (Makes 20 to 25 Toasts)

  • 1 baguette

  • 1/4 cup good olive oil

  • Kosher salt and freshly ground black pepper

  • 1 garlic clove, halved lengthwise

  1. Preheat the oven to 400 degrees.

  2. Slice the baguette diagonally into ¼-inch-thick slices. Depending on the size of the baguette, you should get 20 to 25 slices.

  3. Lay the slices in one layer on a baking sheet, brush each with olive oil, and sprinkle generously with salt and pepper.

  4. Bake the toasts for 15 to 20 minutes, until they are browned and crisp.

  5. As soon as they are cool enough to handle, rub one side of the toasts with the cut side of the garlic.

  6. Serve at room temperature.

Recipe courtesy Ina Garten via


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