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Salad Recipe

Tomatoes with Burrata, Basil Oil and Coriander Flowers

Spencer Huey

Serves 3-4 people


1 cup basil leaves, washed
1/2 cup light tasting olive oil or neutral oil (nothing too peppery or grassy)
1 lb tomatoes
8 oz burrata (I love the di Stefano brand)
1 lemon
coriander flowers (I had these growing in my garden but other herbs like parsley, basil, chives will work)


Make the basil oil. Bring a pot of water to boil and blanch the basil leaves by dropping them in for 15 seconds. Remove and immediately shock them by putting them into a large bowl of ice water. This will stop the cooking. Blanching helps to preserve the bright green color of the basil. Puree the basil (squeeze it to remove excess water) and oil in a powerful blender (I use a Vitamix) until it’s homogenous and emerald green. Pour the oil through a coffee filter, set it on a mesh strainer into a small bowl. It will take time for the oil to strain and filter through.
Assemble the salad. Slice the tomatoes in wedges and scatter them around the plate. Using a spoon, place blobs of the burrata around the tomatoes. Season with salt and a squeeze of lemon juice.
Finish the salad. Put coriander flowers (or other herbs) around the tomatoes and cheese. Drizzle a tablespoon or so of basil oil over the salad. Save the rest for something tasty. Serve immediately.

You can use other soft herbs to make herb oils like chives, parsley, cilantro, dill, etc. It’s great on grilled meats and vegetables as well.

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