Burrata Caprese with Heirloom Tomatoes, Basil Oil & Balsamic "Caviar"

Chef: Michael Chiarello

Serves: 6 people

Good tomatoes are like gold at
Bottega, and we don’t waste a bit of them. When
you core the tomatoes, take out as little flesh as
possible. Then cut a shallow X in the opposite end
of the tomato, and when it goes into the hot water,
the skin will curl into four little corners, making
it easier to peel.
— Michael Chiarello


  • 10 to 12 heirloom tomatoes,  preferably 4 large and 6 small, at peak of season (about 2 lbs)

  • 12 oz (3 balls) Burrata

  • 6 Tbs Basil Oil

  • Sea salt, preferably gray salt

  • Freshly Ground Black Pepper

  • 6 Tbs Balsamic “Caviar”


  1. Cut the large Tomatoes into 1⁄2-inch-thick slices and cut the slices in half.

  2. Cut the smaller Tomatoes into wedges and arrange on the plates so each serving shows a variety of colors and sizes (half-slices and wedges)

  3. Tear each Burrata Ball in half and place one half on each plate.

  4. Drizzle the Tomatoes with Basil Oil and season with Salt and Pepper.

  5. Sprinkle a good amount of the “caviar” on each salad and serve.