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.

  • 8Servings


Herb Vinaigrette

  • 1/4 cup olive oil
  • 2 Tbs. white balsamic vinegar
  • 2 tsp. Dijon mustard
  • 2 small garlic cloves, crushed
  • Leaves from 1 sprig each fresh lemon basil, oregano, and thyme

Tomato Salad

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

  • Calories: 192
  • Carbohydrate Content: 6 g
  • Cholesterol Content: 17 mg
  • Fat Content: 16 g
  • Fiber Content: 2 g
  • Protein Content: 7 g
  • Saturated Fat Content: 5 g
  • Sodium Content: 98 mg
  • Sugar Content: 4 g