🍅 Burrata with cherry tomatoes
Burrata with cherry tomatoes is a simple Italian starter: a ball of fresh burrata, whose thin mozzarella shell hides a soft, creamy centre, served with ripe cherry tomatoes, torn basil and a drizzle of extra virgin olive oil. Cutting the burrata open lets the creamy filling run over the sweet tomatoes. It is served cold or at room temperature, often to share.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 1 burrata (about 200 g)
- 250 g cherry tomatoes, halved
- A handful of fresh basil leaves
- 1 tbsp extra virgin olive oil
- Flaky salt and black pepper
Method
- Take the burrata out of the fridge 20 minutes before serving.
- Toss the tomatoes with a pinch of salt and leave for 5 minutes to release their juices.
- Arrange the tomatoes on a plate and set the burrata in the middle.
- Scatter with basil, drizzle with the olive oil, add black pepper and cut the burrata open at the table.
How to make it lighter
- Measure the olive oil — 1 tbsp ≈ 120 kcal — and let the tomato juices do the rest of the dressing.
- Share one burrata between two or three people and double the tomatoes.
- Add rocket or sliced cucumber to make the plate bigger without much extra energy.
History
Burrata comes from Apulia in southern Italy and is usually credited to cheesemakers around Andria, who wrapped a mozzarella shell around shreds of curd soaked in cream. Paired with tomatoes and basil, it has become a popular starter in Italy and far beyond.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →