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Geoffrey Zakarian's Heirloom Tomatoes with Stracciatella

Heirloom Tomatoes Stacciatella Geoffrey Zakarian
Tomato Salad with Burrata and Basil
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Heirloom Tomatoes with Stracciatella Recipe: August is prime heirloom tomato season, so pick up the freshest ones you can find for this colorful appetizer.
  • 1 pound assorted Heirloom Tomatoes
  • 8 ounces Burrata Cheese (broken up into large pieces)
  • 1 tablespoon White Balsamic Vinegar
  • 12 Basil Leaves (torn into pieces)
  • 2 tablespoons Basil Seeds
  • Fleur de Sel
  • Extra Virgin Olive Oil
  • fresh cracked Pepper
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    2 tablespoons Basil Seeds
    Submerge the basil seeds in a small amount of cold water and allow them to rehydrate.  The ratio is generally 2:1, water to basil seeds.
  • 2
    1 pound assorted Heirloom Tomatoes
    1 tablespoon White Balsamic Vinegar 
    Extra Virgin Olive Oil 
    Fleur de Sel 
    fresh cracked Pepper
    Cut the tomatoes in random geometric shapes.  Using a sharp knife, remove the skin by running your knife between the skin and the flesh.  Toss the tomato pieces in a stainless steel mixing bowl with white balsamic vinegar, a splash of olive oil and fleur de sel.  Season with fresh cracked pepper.  
  • 3
     8 ounces Burrata Cheese (broken up into large pieces)
    12 Basil Leaves (torn into pieces)
    Arrange the tomatoes, the burrata, the basil seeds, and the basil leaves around the plate.  Season the burrata with fleur de sel and fresh cracked pepper. Drizzle with more olive oil to finish the plate.  


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