15-Minute Chilled Heirloom Tomatoes
A bright, summer salad of juicy heirloom tomatoes layered with creamy burrata cheese and finished with a bold vinaigrette spiked with Calabrian chile paste, shallots, and umami-rich Colatura. The tomatoes macerate in salt to concentrate their natural juices, creating a light dressing that pools around the delicate cheese. Serve as a light starter or elegant side when peak tomatoes are in season, ideally in late summer. This version balances heat, acid, and richness with technique-forward simplicity.
Ingredients
- 2 pounds heirloom tomatoes, cored
- 3 tablespoons Maldon salt, for seasoning, plus more for servingfleur de sel1:1finishing salt
high
- 4 tablespoons red wine vinegar
- 6 tablespoons extra virgin olive oil, plus more for drizzling
- 1 tablespoon Calabrian chile pastesambal oelek or fresno chiles1:1heat
medium
- 1 tablespoon minced shallots
- 1 clove garlic, grated on microplane
- 2 tablespoons chives, thinly sliced
- 1 tablespoon Colatura, fish sauce alternative(optional)fish sauce1:1umamiadds fish
high
- 1 teaspoon cracked black pepper
- 1 teaspoon kosher salt
- 2 4-ounce balls burrata
- 1 bunch basil, leaves picked
Instructions
- 1
Core tomatoes and cut into 1-2 inch pieces.
- 2
Place in a bowl, season with 2 tablespoons Maldon salt, refrigerate 30 minutes to 1 hour.
- 3
Whisk together vinegar, olive oil, chile paste, shallots, garlic, chives, Colatura, black pepper, and Kosher salt in a separate bowl.
- 4
Drain excess liquid from tomatoes and arrange on a plate.
- 5
Spoon vinaigrette over tomatoes.
- 6
Split burrata balls in half and place on top.
- 7
Drizzle with olive oil, season cheese with remaining 1 tablespoon Maldon salt, and garnish with basil leaves.
Tips
Salt tomatoes ahead: The 30-minute maceration draws out their liquid, creating a light natural dressing that seasons the whole dish without extra liquid.
Don't whisk the vinaigrette vigorously--the oil-vinegar separation is intentional and adds visual appeal and texture complexity.
Add burrata last and serve immediately; it softens quickly at room temperature and is best enjoyed when still partially chilled.
Good to Know
Dress salad only at service. Store undressed tomatoes and vinaigrette separately in refrigerator up to 4 hours; burrata up to 2 days in original packaging.
Prepare vinaigrette up to 8 hours ahead. Salt and refrigerate tomatoes up to 1 hour ahead. Assemble only at service.
Serve immediately after assembly on chilled plates. Works best at room temperature or lightly chilled, as burrata loses texture when cold.
Common Mistakes
Don't skip the maceration step to avoid watery salad without developed flavor
Don't add burrata until final moment to avoid it melting into the tomatoes
Don't over-season with Maldon initially to avoid overly salty dish
Substitutions
Dairy-Free Swaps
General Alternatives
medium
high
FAQ
Can I make this ahead?
Yes. Prepare vinaigrette and salt tomatoes separately up to 1 hour ahead and refrigerate both. Assemble the plate only when ready to serve, adding burrata last, as it softens quickly at room temperature.
What if I can't find burrata?
Fresh mozzarella or buffalo mozzarella work as substitutes, though you lose the creamy center. Chill them first and add just before serving to maintain texture and temperature contrast.
Can I make this in winter with non-peak tomatoes?
Not recommended. Flavor depends entirely on ripe, flavorful tomatoes. Winter heirlooms lack the sweetness and juice needed. Wait for late summer or early fall when tomatoes are at their peak.