• 2 Large Heirloom Tomatoes - large rustic dice

  • 1-2 Balls of Burrata Cheese - separate the Stracciatella
    from the outside, if applicable.

  • ¼ cup + 1 Tbsp Olive Oil

  • ¼ cup Red Onion - finely minced

  • 1 clove of Garlic - finely minced or microplane

  • 2 Tbsp Fresh Basil - finely chopped

  • 2 Tbsp Fresh Oregano - finely chopped

  • 2 Tbsp Fresh Parsley - finely chopped

  • 1 Lemon - juiced and zested

  • 1-2 tsp Salt - as needed

  • ¼ tsp Cracked Black Pepper



  • In a small mixing bowl whisk together the fresh herbs, red onion, garlic, olive oil, lemon juice, half of lemon zest, and salt and pepper. Mix until well combined, check seasonings and adjust if necessary. Set aside.

  • In a separate large mixing bowl combine the tomatoes and 1-2 Tbsp of the salsa Verde. Mix until well combined, season with salt and pepper to taste. Set aside.

  • Separate the creamy center of the cheese from the outer skin. Season with black pepper. Mix well and set aside.

  • Slice the burrata skin in thin strips. Season with Salsa Verde lightly.

  • Smear the creamy mixture along the bottom of a large plate or platter in a thin layer.

  • Arrange the tomatoes in any random fashion.

  • Very gently place the dressed strips of cheese on top of the tomatoes but not to cover them completely.

  • Lightly drizzle the salsa Verde over the cheese and serve.


Heirloom Tomatoes with Local Burrata Cheese and Salsa Verde