Tomatoes & Burrata with Crispy Shallot Vinaigrette

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


  1. 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.
  2. 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.
  3. 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.
  4. Serve with the toasted bread alongside.