Sliced Heirloom Tomatoes with Basil and Burrata

heirloom tomatoes

There’s nothing like a plate of fresh heirloom tomatoes at the height of their summer season simply served sliced with basil, olive oil salt, pepper and burrata cheese.

Sliced Heirloom Tomatoes with Basil and Burrata 

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heirloom tomatoes


  • 2 pound fresh heilomm tomatoes (choose a variety of colors, sizes and shapes)
  • coarse, flaky sea salt (such as Maldon)
  • freshly cracked black pepper (as needed)
  • ½ cup loosely packed fresh basil leaves (as needed)
  • very good olive oil (as needed)
  • 8 ounce fresh burrata cheese


Cut tomatoes into various shaped slices and wedges. Small tomatoes may be halved and cherry tomatoes may be left whole. Use your judgment, your goal is a wide variety of shapes, sizes and colors. Arrange the tomatoes artfully across a serving platter. Sprinkle lightly with sea salt and black pepper. Garnish with basil and a big drizzle of olive oil. Let stand at room temperature at least 30 minutes and up to 1 hour.

To serve, nestle the burrata among the tomatoes. Tear it open releasing its fresh, milky curds. Serve with additional olive oil, salt and pepper on the side.