Burrata with heirloom tomato

Season fit; acid against cream

Dry rosé or a quiet Vermentino. Tomato acid and cream want a cold, dry pour — not oak, not sweetness.

Cut burrata is lunch, not a second dinner. Tomatoes and oil become bread salad.

• Burrata4 ea
• Heirloom tomato2.4 lb
• Basil1 bunch
• Olive oil0.25 cups

Multiplying the ingredients is the easy half. These are the parts of the recipe that the batch count does not move.

Cooking time

Nothing cooks, so batch size does not change a cooking time. Chilling does not scale either — it is set by the depth of the container, so a double batch in one deep tub takes far longer than two shallow ones.

1. Read the whole method before you shop. This is a planning recipe for burrata with heirloom tomato, not a certified kitchen test.
2. Amounts below are one batch: 6 portions. Build a plan and this card scales itself to it.
3. No heat. Assemble from cold ingredients. Keep covered until service.
4. Holds about 25 minutes once finished. After that, quality drops — do not invent extra time.
5. Drink pairing: Dry rosé or a quiet Vermentino. Tomato acid and cream want a cold, dry pour — not oak, not sweetness.
6. Leftover route: Cut burrata is lunch, not a second dinner. Tomatoes and oil become bread salad.
7. Confirm every ingredient and every allergen yourself. Dietary tags are planning filters, not safety guarantees.