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Tomato & Burrata Salad


1 cup torn crusty bread
2 tsp. DiCarlo extra virgin olive oil
1/2 sea salt
fresh ground pepper
1 1/2 lbs heirloom tomatoes
sea salt & fresh ground pepper
2 cups soft lettuce of choice (arugula, spring greens, butter lettuce)
1/2 cup fresh basil leaves
1 shallot, finely chopped
8 oz. burrata cheese, room temperature
balsamic vinegar


Preheat the oven to 400′. Spread the torn bread on a baking tray, drizzle with the olive oil, sprinkle with salt and pepper, and toss to coat. Bake for 10 minutes or until the edges are crisp and brown. Set aside.

Slice the tomatoes into 1/4” slices and arrange them on your serving tray in concentric circles. Sprinkle liberally with sea salt and fresh ground pepper and the chopped shallots. Chop the soft greens and basil together, toss them gently with 1 tsp. each olive oil and balsamic vinegar and then mound it in the center of the tomatoes. Distribute the croutons on top and then place the burrata in the center of the lettuce pile, breaking open the creamy center if you’d like.

Drizzle the burrata with extra virgin olive oil and balsamic vinegar to taste and finish with a sprinkle of salt and fresh ground pepper.