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Heirloom Tomato and Burrata Salad with Tomato Conserva Vinaigrette

Scott Phillips

Servings: 4

Tomato lovers, this is for you: sliced ripe tomatoes, creamy Burrata cheese, and fresh basil, topped with a tomato conserva and balsamic vinaigrette. The vinaigrette is also delicious over grilled fish, eggplant, or zucchini. If you can’t find Burrata, substitute sliced fresh mozzarella.


  • 1/4 cup Tomato Conserva, finely chopped
  • 1/4 cup extra-virgin olive oil
  • 1 tsp. red wine vinegar
  • Kosher salt and freshly ground black pepper
  • 1-1/4 lb. large ripe tomatoes, preferably heirloom, cored and sliced 1/2 inch thick
  • 8 oz. Burrata (1 large or 2 small balls), quartered or halved to yield 4 pieces
  • 16 to 20 small whole fresh basil leaves
  • Flaky sea salt, such as Maldon, for serving

Nutritional Information

  • Calories (kcal) : 270
  • Fat Calories (kcal): 260
  • Fat (g): 29
  • Saturated Fat (g): 4
  • Polyunsaturated Fat (g): 3
  • Monounsaturated Fat (g): 21
  • Cholesterol (mg): 0
  • Sodium (mg): 310
  • Carbohydrates (g): 2
  • Fiber (g): 1
  • Protein (g): 0


  • In a small bowl, whisk the conserva with the oil, vinegar, 1 tsp. salt, and 1/4 tsp. pepper.
  • Arrange the tomato slices and Burrata on 4 salad plates. Scatter the basil leaves and drizzle the vinaigrette over the tomatoes and cheese. Sprinkle lightly with sea salt and serve.


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