The simplest dish to savor the end of summer: tomatoes & burrata with crispy shallot vinaigrette. Beautiful heirloom tomatoes, creamy burrata cheese, crispy shallots & garlic, a really flavorful vinaigrette, and lots of fresh herbs. Serve it with toasted bread alongside for the most show-stopping appetizer or side dish. It’s a unique take on a simple tomato salad that you can serve with just about any summer meal!
tomatoes & burrata with crispy shallot vinaigrette – the details
You’ll want to start with really beautiful, sweet & juicy heirloom tomatoes. If you can find them at your local farmer’s market, even better!
The vinaigrette is really the star of the dish and makes the tomatoes irresistibly delicious. First, you’ll crisp up some very thinly sliced garlic and shallots in olive oil. Not only do they turn into crispy little garnishes that are addictingly good over the tomatoes, the olive oil also becomes infused with all of that good flavor.
That oil, plus lots of red wine vinegar, is all you need to create a richly flavored vinaigrette…perfect for soaking the tomatoes in and then spooning over the finished dish.
The final touches? Creamy burrata cheese, which is simply the perfect counterpart for the acidic tomatoes. And lots of fragrant herbs – a handful of both fresh basil and oregano.
Make sure to season well with flaky sea salt and freshly cracked black pepper to bring out all of the beautiful, simple flavors. And of course, serve some toasted fresh bread alongside to mound everything on top of.
Pretty much all around the perfect summer dish!
If you’re looking for more tomato recipes, here are a few favorites:Print
Tomatoes & Burrata with Crispy Shallot Vinaigrette
heirloom tomatoes & creamy burrata cheese with a crispy shallot vinaigrette, toasted garlic, and fresh herbs
servings: 6-8 appetizer portions
- ½ cup olive oil
- 2 large garlic cloves, very thinly sliced
- 1 large shallot, very thinly sliced
- ¼ cup red wine vinegar
- 2 lbs heirloom tomatoes, cored + sliced ¼” thick
- flaky sea salt
- freshly cracked black pepper
- 1 (8 oz) ball burrata cheese, torn
- ½ cup fresh basil leaves
- 1 tbsp roughly chopped fresh oregano
- toasted bread, for serving
- Heat a 10” skillet over medium-low heat. Add the olive oil. Once hot, add the sliced garlic. Toast until golden and crisp. Use a slotted spoon to transfer the garlic to a plate lined with paper towels. Season with a pinch of salt. Repeat with the sliced shallot.
- Turn off the heat and allow the oil to cool. Pour the oil into a mixing bowl. Add the red wine vinegar and whisk to combine. Submerge the tomatoes into the vinaigrette and let sit for about 20 minutes.
- Arrange the tomatoes and burrata cheese onto a large platter. Season well with flaky sea salt and freshly cracked black pepper. Top with the fresh basil, oregano, crispy garlic & shallots, and spoonfuls of the vinaigrette.
- Serve with the toasted bread alongside.