All’s Well That Herbs Well Tomato Salad with Burrata Recipe | Vegetarian Times Skip to main content

All’s Well That Herbs Well Tomato Salad with Burrata

Chicago-based reader Michael Goldman uses herbs from his balcony garden to whip up this vibrant-tasting summer salad. We especially love his technique of seasoning the tomatoes with herb stems.


Ingredient Set Name: 

Herb Vinaigrette


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¼ cup olive oil
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2 Tbs. white balsamic vinegar
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2 tsp. Dijon mustard
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2 small garlic cloves, crushed
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Leaves from 1 sprig each fresh lemon basil, oregano, and thyme

Ingredient Set Name: 

Tomato Salad


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8 sprigs fresh lemon basil
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8 sprigs fresh sweet basil
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6 sprigs fresh chervil
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6 sprigs fresh parsley
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6 leaves fresh sorrel
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4 large tomatoes, halved crosswise, each half cut into 8 wedges
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1 medium white onion, diced
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8 oz. chilled burrata cheese
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2 Tbs. olive oil, for drizzling


1. To make Herb Vinaigrette: Whisk together oil, vinegar, mustard, and garlic in small bowl. Add herb leaves and 2 Tbs. water, and whisk until well combined. Season with salt and pepper, if desired.

2. To make Tomato Salad: Pluck leaves from herb sprigs, and set aside. Combine herb stems and tomatoes in large bowl, and let stand 1 to 11/2 hours in cool place. Remove and discard herb stems.

3. Stack half of basil leaves on cutting board, and roll into tight cylinder. Slice cylinder into thin strands, aka chiffonade; set aside. Roughly chop remaining herb leaves. Add onion and chopped herb leaves to tomatoes, and toss gently with wooden spoon. Mix in 2 Tbs. Herb Vinaigrette.

4. Place burrata on plate, drizzle with oil, and sprinkle with basil chiffonade. Slice burrata, and serve with tomatoes and remaining Herb Vinaigrette on side.

Nutrition Information: 

7 g
Total Fat: 
16 g
Saturated Fat: 
5 g
6 g
17 mg
98 mg
2 g
4 g
Serves 8