Heirloom Tomato, Prosciutto & Burrata with Garlic-Basil Oil
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This heirloom tomato, prosciutto, and burrata recipe combines sweet, juicy heirloom tomatoes, creamy burrata cheese, and salty prosciutto into the perfect bite. Finished with aromatic garlic basil oil and served on grilled rustic bread, this easy-to-execute dish is ready in just four steps. Ripe heirlooms are at their peak in summer and pair beautifully with the silky burrata and savory prosciutto for a light yet luxurious appetizer or lunch. If you love to eat fresh tomatoes all summer long, try my classic caprese salad or this peach and tomato mozzarella salad with crispy prosciutto for your next gathering.
Why You’ll Love This Recipe
- Fresh summer flavor – Ripe heirloom tomatoes and basil capture peak‑season sweetness and aroma.
- Creamy and savory – Burrata’s rich creaminess paired with salty prosciutto creates a perfect contrast.
- Easy entertaining – Simple ingredients come together for an elegant dish ideal for gatherings.
Key Ingredients in This Recipe
- Heirloom tomatoes – With their superior flavor, heirloom tomatoes come from seeds passed down and are typically at least 50 years old. Look for a variety of colors. If you like heirloom tomatoes I recommend exploring these 21 recipes using juicy summer tomatoes. I always recommend salting tomatoes or marinating them before adding them to sandwiches.
- Basil – Basil leaves stay freshest when they’re on the plant so I recommend growing your own or getting a potted basil plant from the grocery store. Simply pinch the leaves off at the stem. In this recipe they’re blended with the olive oil and strained to infuse the oil with the herb flavor.
- Prosciutto – Strips of thinly sliced prosciutto add a salty element to this dish. What is prosciutto exactly? It’s made by curing the whole hind leg of a pig.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Let the heirloom tomatoes sit at room temperature for 15–20 minutes after salting them and before assembling the salad. This enhances their natural sweetness and juiciness, allowing the flavors to shine.
Swaps and Substitutions
- Heirloom tomatoes: If heirlooms aren’t available, use ripe beefsteak or vine‑ripened tomatoes.
- Burrata: Fresh mozzarella or stracciatella can be used if burrata is unavailable.
- Prosciutto: Thinly sliced serrano ham or speck can replace prosciutto for a similar cured meat flavor.
- Grilled bread: Ciabatta or sourdough sliced thick and toasted can replace grilled bread.
- Garlic basil oil: A simple lemon and olive oil dressing can be used if you prefer a lighter sauce.
How to Make Heirloom Tomato, Prosciutto & Burrata with Garlic-Basil Oil (Step-by-Step)
Add the oil to a small sauté pan with the garlic and bring to a simmer over medium-low until garlic is pale-golden brown, about 5 minutes.
Let cool and strain with a fine mesh strainer. Add the basil and olive oil to a blender and pulse until combined and bright green. Use as is or strain once more for a thinner oil. The oil can be made and stored in an airtight container up to a week ahead of time.
Arrange the tomato slices on a platter and season with flake salt. Put the prosciutto on the platter around the slices of tomato and place the burrata in the middle.
Drizzle a tablespoon of the garlic-basil oil over the top. Serve with grilled bread on the side.
How to Choose and Use Heirloom Tomatoes
- Look past appearances: Heirloom tomatoes can be oddly shaped or colorful — the flavor inside is what counts.
- Check firmness: Pick tomatoes that are slightly firm to the touch; avoid overly soft ones.
- Eat soon: Heirlooms ripen quickly and should be eaten within a few days of purchase.
- Avoid refrigeration: Storing in the fridge can make tomatoes mealy and less flavorful.
- Mix colors and varieties: Different colors often indicate subtly different flavors; serving an assortment creates a bright, flavorful combination.
How to Serve Heirloom Tomato, Prosciutto & Burrata with Garlic-Basil Oil
- For brunch: Serve heirloom tomato prosciutto burrata with grilled bread alongside fresh fruit and iced tea.
- For appetizers: Cut into smaller portions and arrange on a platter for guests to graze.
- For dinner: Pair with a crisp white wine or rosé to complement the fresh flavors.
- For extra texture: Add a sprinkle of toasted pine nuts or a drizzle of aged balsamic.
How to Store Heirloom Tomato, Prosciutto & Burrata with Garlic-Basil Oil
- Refrigerator: Store leftover salad and toppings in airtight containers separately for up to 1 day.
- Bread: Keep grilled bread at room temperature and toast again before serving.
- Burrata: Burrata is best served fresh, but any leftover burrata can be stored in the refrigerator and used within 1 day.
- Prep ahead: Slice tomatoes and make garlic basil oil in advance, then assemble at serving time for best freshness.
FAQ – Frequently Asked Questions
Yes. You can slice the tomatoes and prepare the garlic basil oil ahead of time, but assemble the heirloom tomato prosciutto burrata with garlic basil oil just before serving for best texture.
Rustic bread like ciabatta or sourdough grilled or toasted works best for heirloom tomato prosciutto burrata with garlic basil oil because it holds up to the juicy tomatoes and olive oil.
Burrata has a creamy, milky center that pairs beautifully with the sweet, juicy flavor of heirloom tomatoes in heirloom tomato prosciutto burrata with garlic basil oil.
Yes. To make heirloom tomato prosciutto burrata with garlic basil oil vegetarian, omit the prosciutto or replace it with toasted nuts or grilled vegetables.
Other Recipes to Try
If you loved this recipe that truly celebrates summer produce, check out the following diswhes that put tomatoes front and center:
- Heirloom Tomato and Grilled Veggie Salad with Burrata
- Caprese Sandwich
- Caprese Salad
- Peach and Tomato Mozzarella Salad with Crispy Prosciutto
- Heirloom Tomato Galette with Caramelized Onion & Ricotta Cheese
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Heirloom Tomato, Prosciutto & Burrata with Garlic-Basil Oil
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Ingredients:
For the garlic-basil oil:
- ¾ cup extra-virgin olive oil
- 3 cloves garlic, smashed
- ½ packed cup basil leaves
For assembly:
- 2 medium heirloom tomatoes, thinly sliced
- Flake salt, as needed
- 8 slices san Danielle prosciutto
- 8 ounces burrata cheese
- Slices grilled bread, for serving
Instructions:
For the garlic-basil oil:
- Add the oil to a small sauté pan with the garlic and bring to a simmer over medium-low until garlic is pale-golden brown, about 5 minutes.
- Let cool and strain with a fine mesh strainer. Add the basil and olive oil to a blender and pulse until combined and bright green. Use as is or strain once more for a thinner oil. The oil can be made and stored in an airtight container up to a week ahead of time.
For assembly:
- Arrange the tomato slices on a platter and season with flake salt. Arrange the prosciutto on the platter and place the burrata in the middle.
- Drizzle a tablespoon of the garlic-basil oil over the top. Serve with grilled bread on the side.
Notes:
Nutrition:
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The basil oil for this sounds incredible! I’ve never made something like that. I have been wanting to try a recipe with burrata, and I’ll have to give this one a try.
Thank you!! It adds so much to a simple dish!