What is burrata?

Burrata is an Italian fresh cheese. Its outer shell resembles the stretchy, curdy texture of mozzarella, while the interior is luxuriously soft and creamy, oozing out temptingly when sliced. Despite its rich and intensely milky taste, burrata maintains a fresh and delicate quality. Its flavor profile is relatively mild, akin to fresh mozzarella, devoid of the saltiness or robust flavor found in aged brie or cheddar.

One of my top recipes: Bursty Tomato Burrata Salad. It’s a delightful mix of juicy roasted cherry tomatoes, creamy burrata cheese, dollops of pesto,and a drizzle of olive oil, all served with crusty bread. It’s simple, decadent, and embodies rustic perfection. Whether as a stunning appetizer or a light meal, it won’t break the bank. While adding pesto elevates it to another level, even without it, this dish is still worth savoring. Just remember, bread for mopping is a must!


  • 200g/ 6 oz x 1 fresh burrata cheese (Aus: Paesanella is my go-to, Note 1)
  • 1/4 cup basil pesto , preferably homemade, recommended but not essential (Note 2)


  • 500g/ 1 lb (4 cups) cherry or grape tomatoes
  • 2 tbsp extra virgin olive oil
  • 2 tbsp eschalot , finely chopped (US: shallot), ~1/2 small (Note 3 subs)
  • 1/2 tsp cooking/kosher salt
  • 1/4 tsp black pepper
  • 2 tsp sherry vinegar (or apple cider or red wine vinegar)


  • 1/2 tsp salt flakes (or half the quantity for cooking/kosher salt) (Note 4)
  • 1 tbsp extra virgin olive oil , a good one is best, for finishing
  • Few fresh basil leaves , for sprinkling (Note 2)
  • Warmed crusty bread , for mopping


De-chill: Remove the burrata from the refrigerator and let it sit on the counter for 30 minutes to remove the chill. Keep it submerged in the water in the tub.


Preheat the oven to 200°C/400°F (180°C fan).

Roast for 10 minutes: Toss the cherry tomatoes with olive oil, eschalot, salt, and pepper either in a bowl or on a tray. Spread them out on a tray and roast for 10 minutes until softened but still intact.

Vinegar: Push the tomatoes gently to one end of the tray and drizzle vinegar over them. No need to mix.


Tomatoes: Carefully transfer the roasted tomatoes to a plate, arranging them in a single layer.

Burrata: Gently (very gently!) drain the water from the tub and roll the burrata onto your hand. Place it on top of the tomatoes.

Finish: Drizzle the 1 tablespoon of high-quality extra virgin olive oil all over the plate. Randomly dollop pesto over the dish. Sprinkle with salt flakes and torn basil leaves.

Serve with crusty bread on the side!


Choose someone to do the cutting honors. Break into the burrata with a serving spoon, allowing the creamy center to ooze out. Make sure to scoop up a bit of everything, pile it onto the bread, and enjoy! Don’t forget to mop up the plate clean—the juices are the highlight.

Recipe Notes:

Burrata: A luscious Italian cheese ball, boasting a delicate mozzarella shell encasing a creamy, oozing center. Its flavor is subtle, serving as a canvas for complementary ingredients. Pairing it with burst roast tomatoes, drizzled with olive oil and a sprinkle of salt, is a match made in culinary heaven. Adding pesto elevates the experience to new heights!

You can typically find burrata in the refrigerated section of most grocery stores, stored in tubs of water. My preferred brand, Paesanella, is readily available and priced around $6. Be sure not to mistake burrata for fresh mozzarella or bocconcini; they lack the delightful oozy interior.

Remember, not all burratas are created equal; premium varieties boast that irresistible ooze, while cheaper alternatives fall short.

Pesto: While this recipe shines without pesto, incorporating it enhances the dish’s flavors. The same applies to fresh basil leaves. If you opt out of pesto, consider topping the roasted tomatoes with finely sliced basil. No fresh basil on hand? Roast the tomatoes with 1/2 teaspoon of dried herbs, such as an Italian blend or oregano, for an equally tantalizing result.

Eschalots (shallots in the US) impart a milder flavor compared to regular onions. If unavailable, substitute with red onion, the white part of green onions, or one large minced garlic clove.

Sea salt flakes: These posh, delicate flakes serve as a superior finishing salt, imparting a lighter, more nuanced seasoning to dishes. Due to their shape, 1/2 teaspoon of salt flakes equals 1/4 teaspoon of regular salt grains. If salt flakes aren’t on hand, use half the amount of regular salt.

Leftovers can be stored for a couple of days, although this dish is best enjoyed freshly prepared. When transporting, keep the components separate and serve the tomatoes at room temperature (never chilled!). Refer to the pesto recipe for storage tips to prevent browning.

Nutrition per serving is based on four servings.