heirloom tomato, burrata, and fresh basil with honey-mustard vinaigrette

There is nothing better than a summer farmer's market on a sunny Saturday morning. Every week over the summer, I visit the Union Square Farmer's Market in Cambridge and fill my bag with heirloom tomatoes. They are sweet, juicy, and brimming with flavor - very different than the tomatoes you can find the rest of the year. This recipe includes just a few simple ingredients - no need to fuss when you have fresh tomatoes and cheese. Burrata is an especially luxurious accompaniment, as it is mozzarella formed into a pouch and filled with soft cream.


  • Fresh tomatoes (4 large heirloom, if in season; otherwise large beefsteak tomatoes)

  • Burrata (1-2 whole pieces; typically sold in the store near the fresh mozzarella)

  • Fresh basil (1 cup whole leaves)

  • Dijon mustard (2 teaspoons)

  • Honey (2 teaspoons)

  • Maple syrup (1 teaspoon)

  • Apple cider vinegar (1 teaspoon)

  • Salt (1/2 teaspoon for dressing, plus 1/4 teaspoon to season on top)

  • Olive oil (4 tablespoons)

  • Ground black pepper, to season


  1. Cut the heirloom tomatoes with a serrated knife (or bread knife) and arrange on a platter. 

  2. Place the burrata on top of the tomatoes; you can leave whole if serving family style, or pre-cut into halves. Beware that the creamy, gooey inside will start to spread out onto the plate.

  3. Remove the basil leaves from the stems and stack on top of each other. Roll the basil leaves into a small log and cut into very thin strips; this technique is called "chiffonade."

  4. Sprinkle the chiffonade of basil over the tomatoes and cheese.

  5. In a separate small bowl, mix the mustard, honey, vinegar, and salt together. Whisk in the olive oil until the dressing is emulsified and smooth. Drizzle over the tomato platter.

  6. Season with additional salt and black pepper. The flavor of tomatoes is enhanced by extra salt.