A burrata platter with juicy heirloom tomatoes, olives, and a little charcuterie for good measure. This dreamy summer appetizer can also be a light meal.
Friends are dropping by for dinner, you want to make something good. You kinda want to impress, but you’re short on time. No prob ~ grill up some burgers (or don’t!) and present this burrata platter in the center of the table. Impressions will be made!
I added a bit of charcuterie to the platter so you could make it a meal. Let’s call it a girl dinner on steroids!
what you need for a spectacular (but easy) burrata platter
- burrata cheese
- yes your store will have it, look right next to the fresh mozzarella and read the labels. It will be in a plastic tub or a pretty little tied bag.
- tomatoes
- but not just any tomatoes. Look for colorful heirlooms, or go for the best farm stand reds you can find. You’ll want a handful of cherry tomatoes, too.
- olives
- red onions
- thinly sliced.
- pickled peppers
- meat
- bits of charcuterie like salmi, rosemary ham, prosciutto, etc.
- greens
- lettuce, micro greens and/or herbs.
- Italian dressing/vinaigrette
a burrata platter is basically the ultimate Caprese salad!
Burrata cheese is a rich and creamy Italian cheese known for a delicate luxurious texture. It’s a type of fresh cheese made from cow’s milk, from the Apulia region in Southern Italy. Burrata starts with a base of mozzarella cheese, which is stretched and shaped into a pouch. The pouch is then filled with a combination of cream and small shreds of mozzarella called “stracciatella.” The pouch is sealed, creating a sort of cheese ball with a soft and luscious interior. When cut open, burrata spills its creamy center. The flavor is mild and milky, with hints of sweetness.
Heirloom tomatoes ~ are they worth it?
It’s not all hype ~ heirloom tomatoes are worth the extra price for their beauty and their varied flavors.
Heirloom tomatoes are open-pollinated and grown from seeds that have been passed down through generations. This results in a wide range of shapes, sizes, and colors, as well as unique flavors. Heirloom tomatoes can have a more intense, sweet, and tangy taste compared to regular tomatoes, and each one is different. They make this burrata platter gorgeous.
- Heirloom Tomato Caprese Salad
- Heirloom Tomato Toast
- Heirloom Tomato Bruschetta
- Heirloom Parmesan Tomatoes
- Heirloom Tomato Bruschetta
how to slice burrata cheese open
When you’ve finished arranging your tomatoes, etc, and you’re ready to serve your burrata salad, take the point of a sharp knife and slice open the ball(s) of cheese. I like to make a cross cut, just to open it up. (You won’ actually slice it.) The soft creamy inside will immediately start to flow out ~ it’s fun!
Drizzle the dressing all over the platter. The cheese will ooze and the tomato juices will mingle with the vinaigrette. Ohhh it’s good.
you ask…
What can you substitute for the meat?
- Keep the platter vegetarian and substitute steamed or pickled green beans or asparagus, artichoke hearts, or just more tomatoes. You might also use avocado, melon wedges, or sliced beets.
Do I need to use heirloom tomatoes for this burrata platter?
- No, but do use really good ripe tomatoes, whatever type you choose. This is one of those classic dishes that’s only worth doing with quality ingredients.
I need to make this ahead, can I?
- Sliced tomatoes don’t keep well, but here’s what you can do: prep everything for the platter except the tomatoes, cover in plastic wrap, and refrigerated. When ready to serve, simply slice the tomatoes and arrange on the platter.
Can this burrata platter be a main course?
- Yes, just add a bit more meat, grilled shrimp, maybe some nuts, or boiled eggs.
Burrata Platter
Equipment
- large platter
Ingredients
- 8 ounces burrata cheese
- 2-3 large heirloom tomatoes
- 1 cup cherry tomatoes
- 1/2 cup assorted olives
- 1/2 cup pickled peppers
- 1/4 red onion, thinly sliced
- 1/4 lb salami, ham, prosciutto, or other sliced meat
- lettuce or micro-greens
- fresh herbs
Italian dressing
- 1/4 cup olive oil
- 2 Tbsp lemon juice
- 3 Tbsp red or white wine vinegar
- 1 tsp Italian herb seasoning
- 1 tsp sugar
- good pinch of coarse salt and pepper
Instructions
- Place the olives in a small bowl and arrange the pickled peppers next to them on one end of your platter.
- Add a light bed of greens to the other side of the platter to form a base for the tomatoes.
- Wash and slice your heirloom tomatoes. Halve cherry tomatoes. Whisk together your dressing and taste to adjust it to your liking.
- Arrange the sliced tomatoes in an overlapping pattern on the platter, then top with cherry tomatoes.
- Tuck in sliced onions and add sliced or rolled meats into the blank spots.
- Slice open the burrata and drizzle all with dressing. Serve immediately.
I love this recipe and I am going to use it for a poolside get-together with several female friends. Perfect timing – thanks
That sounds like fun!
Sounds and looks gorgeous! My question is how do you scoop up the cheese? Crackers? Thanks!
Sue, how long do you need to keep the cheese at room temperature to make it “run.” We bought some on weekend and use it right out of fridge and there was no running 🙁
I think that’s more a matter of the type and brand of burrata. The more commercial brands don’t seem to ‘run’ as much, no matter what temperature they are. Since burrata is a fresh cheese product, it’s not supposed to be out of the refrigerator for more than 2 hours. So depending on how you’re serving this, I wouldn’t take it out too long before serving. For maximum oozing, try to locate a local or premium burrata in a gourmet market, specialty cheese shop, local dairy, or farmers market.