Burrata with Heritage Tomatoes, Emerald Basil Oil and Aged Balsamic

⏱ 25 min · Serves 4

Peak-season heritage tomatoes, salted just so, under a torn cloud of burrata — finished with a vivid blanched-basil oil and a few precious drops of aged balsamic. Five minutes of technique, a plate that looks like summer.

Per serving: 392 kcal · 13.5g protein · 9.0g carbs · 34.0g fat

Ingredients

• 600g mixed heritage tomatoes, varied colours and sizes
• 2 x 125g balls burrata, at room temperature
• 40g fresh basil leaves (about 2 large bunches), plus small leaves to garnish
• 150ml mild extra virgin olive oil, plus extra to finish
• 1 tbsp aged balsamic vinegar (12 years or older)
• 1 small shallot, very finely sliced
• 1 tsp red wine vinegar
• 1 tsp flaky sea salt, plus more to taste
• Freshly cracked black pepper
• Toasted sourdough, to serve (optional)

Method

1. Make the basil oil: bring a small pan of water to the boil and prepare a bowl of iced water. Drop in the 40g basil leaves for 10 seconds, then plunge straight into the ice bath. Squeeze dry very firmly in a clean tea towel.
2. Blitz the basil with the 150ml olive oil in a blender for 60–90 seconds until bright green and slightly warm. Strain through a fine sieve lined with muslin — let it drip, don't press — and set aside. It keeps 3 days chilled.
3. Soak the sliced shallot in the red wine vinegar with a pinch of salt for 10 minutes to soften its bite.
4. Slice the tomatoes in different ways: big ones into thick rounds or wedges, cherry types halved. Scatter over a tray, season with the flaky salt and leave 5 minutes to draw out the juices.
5. Arrange the tomatoes on a wide platter, tucking in the drained shallots. Spoon over any tomato juices from the tray.
6. Tear the burrata open over the centre so the creamy curd spills out. Season with salt and cracked pepper.
7. Spoon basil oil generously around the tomatoes, then add the aged balsamic in careful drops — you want beads, not a flood. Finish with a drizzle of plain olive oil, small basil leaves and a final pinch of flaky salt. Serve immediately with toasted sourdough.