Burrata, Tomatoes and Good Oil: A 5-Minute Puglian Starter
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Tear open a burrata, surround it with ripe tomatoes, add flaky salt and pour over good extra virgin olive oil. That's it. Burrata comes from Puglia, and this is how it's eaten there. With so few ingredients, the quality of each one really shows.
Serves 2–4 as a starter
- 1 burrata (about 200–250g), at room temperature
- 300g ripe tomatoes, a mix of colours and sizes if you can
- 3–4 tbsp extra virgin olive oil
- Flaky sea salt and black pepper
- A few basil leaves
- Toasted sourdough or focaccia, to serve
Method
- Take the burrata out of the fridge 30 minutes before serving. Cold dulls its flavour.
- Slice the large tomatoes and halve the small ones. Season them with salt and leave for 5 minutes to draw out their juices.
- Arrange the tomatoes on a plate and set the burrata in the middle.
- Tear the burrata open just before serving so the creamy centre spills out.
- Pour the olive oil over everything. Finish with pepper, a little more salt and the basil.
Why the oil matters here
Burrata is rich and mild, so it needs an oil with character. A robust, peppery extra virgin olive oil cuts through the cream and lifts the tomatoes. A bland oil just disappears. Our Coratina-led extra virgin olive oil is ideal: green, grassy and peppery, with 687 mg/kg polyphenols.
Easy variations
- Add sun-dried tomatoes in EVOO for a sweeter, deeper flavour.
- Out of tomato season, serve it with roasted peppers or roasted mushrooms in EVOO.
- Add a pinch of chilli flakes, or a little lemon zest.
Quick answers
Burrata or mozzarella? Burrata has a shell of mozzarella filled with stracciatella, cream and soft curds. It's richer and softer.
Can I prepare it ahead? Prepare the tomatoes ahead, but open the burrata and add the oil at the last minute.