Summertime means beautiful weather, many farmer’s markets, and lots of fresh tomatoes from the garden. In this burrata salad, tomatoes are the star with their sweet and succulent flavor. This dish is very reminiscent of Caprese but with my Middle Eastern touch. One can’t deny that the flavor pairing of creamy cheese and juicy sweet tomatoes are a match made in heaven. It is one that you can eat daily and not get sick of. This recipe is that. It is quite addicting; you may finish it all yourself! Often, this eats well with crusty bread. So, I made a crisp za’atar crostini because why not? Za’atar, bread, and olive oil are just perfection together. It is a great foundation to top with this burrata salad.
What is needed for this Burrata Salad?
Like most dishes, I like to add my special touch with flavors I love and am familiar with. Typically, in a Caprese salad, the mozzarella and tomatoes are topped with balsamic. In my variation, I use creamy burrata in place of mozzarella and pomegranate molasses in place of balsamic. Let me tell you that it works spectacularly as a substitute.
- Tomatoes: They are amazing in season. Naturally sweet, juicy, and acidic and offer a beautiful contrasting color to the dish.
- Burrata: A creamier version of the beloved Mozzarella that has more flavor.
- Olive oil: This is used throughout the dish in the drizzle that goes on top of the salad and in the crostini to help make it crisp. Plus, it is needed, so the zaatar stays on top of the bread!
- Pomegranate Molasses: This ingredient is in every Middle Eastern home. Often used in marinades and dressings like in my roasted Za’atar chicken or Arabic Salad. Here it is used in place of balsamic to give that tangy sweetness to the sauce on top of this burrata salad. It works so well! This ingredient can be found in most mainstream supermarkets or Meditteranean markets.
- Harissa: I opt for spicy harissa, a red pepper chili sauce derived from North Africa, which you can find in most Middle Eastern stores or online at Mina’s shop. The flavor of this contrasts well with the tangy and sweet molasses. You can also find similar versions to this, like Arabi Shatta, a red pepper chili sauce.
- Fresh Basil: This herb is what is traditionally used in a Caprese salad and adds a beautiful color, taste, and freshness that is needed.
- Baguette: Fresh bread like an Italian or French baguette or even sourdough rolls sliced 1 inch thick will go perfectly as the crusty crostini to hold all the deliciousness.
- Za’atar: This Arab seasoning blend of thyme, oregano, sesame seeds, and sumac goes incredibly well on bread with olive oil. All Arab breakfasts include zeit (olive oil) and za’atar. It goes great on the crostini used here as a vehicle for the burrata salad.
If you have a question or comment, leave it below! I love to hear from you. Give this recipe a try, and let me know what you think! Feel free to send remakes to my Instagram page for a chance to be featured as well!
- 1 Baguette, sliced into 1 inch thick pieces
- 1/4 cup Olive oil
- 2 tbsp Za'atar
- Sprinkle of Sea Salt or flaky salt
Pomegranate Harissa Drizzle
- 2 tbsp Olive oil
- 2 tbsp Pomegranate Molasses
- 2 tbsp Harissa
- 4 Large Tomatoes, cut into 1 inch pieces
- 2 tbsp Fresh Basil, chopped
- 3 Mini Burrata's or 2 large ones
- Sprinkle of Sea salt or flaky salt
- First, preheat the oven to 375 F.
- Brush each side of the bread with olive oil and sprinkle with za'atar and sea salt as well. Bake for about 10 minutes until lightly browned.
- In the meantime. whisk together the ingredients for the drizzle and set aside.
- To a serving dish, add the burrata to the center. Using your hands or a utensil; gently open the center of the burrata unveiling the creaminess.
- Surround the burrata with the tomatoes and season this entirely with the salt and top with fresh basil.
- Lastly, drizzle genewrously with the pomegrnate harissa sauce. Serve this with the crisp za'atar crostini and dig in! You are in for a treat.
I made this for lunch – YUMMM. I have tried multiple recipes from Heifa and I love them all. I used red and orange tomatoes from my garden. The harissa adds a nice zing. I’m not ready to say good bye to summer. This is perfect for the late tomatoes harvest.