Beet and Heirloom Tomato Salad with Burrata

This Beet and Heirloom Tomato Salad combines vibrant heirloom and cherry tomatoes with roasted beets and creamy burrata, finished with fresh watercress. A fragrant basil and lemon vinaigrette ties all the flavors together, creating a visually stunning and refreshing salad perfect for spring or summer meals.

Recipe Information

Total Time:

Yield:

6 servings

Ingredients

Vinaigrette

1 cup packed fresh basil leaves, stems removed

1½ tablespoons fresh lemon juice

2 cloves garlic, peeled

½ teaspoon kosher salt

¼ teaspoon ground black pepper

¼ cup extra-virgin olive oil

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Salads

3 assorted-color heirloom tomatoes, sliced or cut into wedges

½ (12-ounce) package assorted-color cherry tomatoes, sliced

4 assorted-color refrigerated cooked beets, quartered

1 (8-ounce) package burrata cheese, drained

½ cup watercress, for garnish

Cracked black pepper, for garnish

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Directions

For vinaigrette, place basil, lemon juice, garlic, salt and black pepper in a mini food processor; pulse until basil is finely chopped. Add olive oil and blend until smooth; set aside.
For salads, in 6 salad bowls arrange heirloom and cherry tomatoes and beets. Add small spoonfuls of burrata. Garnish with watercress and cracked black pepper, if desired. Serve with vinaigrette.