Burrata is a pillowy sack of goodness, in the form of stracciatella and rich cream. It is far creamier than any other type of mozzarella and is exceptional when oozing over fresh vegetables and fruits and coated in olive oil!
While burrata has origins in Italy, the burrata salad is prevalent throughout Europe and North America. It is most commonly composed of heirloom tomatoes, basil leaves, and high-quality extra-virgin olive oil. Newer adaptations in the Americas also feature beets, oranges, melons, or prosciutto.
For this recipe, we take a sharp left turn and introduce some Indian flavors. We spice up our basil vinaigrette with ground cumin and serve the burrata with mango wedges and aromatic coriander seeds. We are sure that you will agree that it is the strangest yet most enjoyable way to eat burrata!
What is Burrata?
Burrata is a cheese native to Apulia, Italy, that is made from buffalo’s milk. Its verdant surroundings allow the buffalos to graze happily.
The rich buffalo milk is then curdled and spun by Italian artisans, forming a soft-yet-firm pouch filled with torn strings of mozzarella and cream. It is soft, gooey, and mild in taste.
Burrata should be consumed fresh. However, as long as it is sealed, it will last until the package-marked date. If it is opened, you should consume it within two days. Be sure to eat it at room temperature.
Which Tomatoes to Select
We recommend you purchase Campari tomatoes that are high in sugar and low in acid. They are bright red, really juicy, and in my opinion, the best tomato for a burrata or Caprese salad, as they eat more like fruit in comparison to other types of tomatoes that can be purchased outside of the Mediterranean countries.
If, of course, you live in a Mediterranean country, you will likely have more options for sweet-tasting tomatoes.
How to Keep Tomatoes for Maximum Ripeness
Tomatoes are a fruit and must ripen over time before use. To ensure your tomatoes are sweet and juicy, store them on your countertop at room temperature to allow them to ripen.
We do not recommend storing tomatoes in the refrigerator because refrigeration will prevent the tomatoes from reaching ideal ripeness. Additionally, they may become dry and tasteless.
You may consume them for up to 5 days, depending on how ripe they were when you purchased them.
How to Pick a Ripe Mango
Mangos can take on numerous colors depending on their variety and may not help determine whether it is ripe to eat. There are two important markers of a ripe mango:
- It appears somewhat soft when you give it a slight squeeze;
- it smells sweet to the nose
Moreover, if you have a green and red mango instead of a yellow mango, it may not be as sweet. If you purchase the former, consider adding a drizzle of honey over the dish to add some additional sweetness.
Visit your local liquor store and request a bottle featuring these characteristics to find the perfect pair.
- Color: white
- Notes: stone fruit (melon, nectarine, peach), jasmine, lemon, lime
- Geography: new
- Structure: full-bodied, dry
Purge your Fridge
You just finished enjoying our tomato and mango burrata salad with basil and cumin vinaigrette, and you are left with some pickling liquid.
Slice thinly any vegetable, such as cucumber, fennel, or radishes, and toss them into the pickling liquid in an airtight container and store it in the refrigerator. For more information on the pickling process, visit our post, “How to Master a Quick Pickle.”
Tomato and Mango Burrata Salad with Cumin & Basil Vinaigrette and Coriander Seeds
- 8 oz. burrata cheese
- 1 ripe mango wedges
- 4 ripe Campari tomatoes wedges
- 1 cup arugula
- 1 cup spinach
- 1/4 cup basil leaves
- 1 tbsp olive oil
- 1/4 tsp salt
- 1 tsp coriander seeds garnish
Basil and Cumin Vinaigrette
- 1 cup basil leaves
- 3 cloves garlic thinly sliced
- 7 tsp olive oil
- 1 tbsp lemon juice
- 1/4 tsp ground cumin
- 1/4 tsp salt
- ground pepper
- 1 shallot thinly sliced
- 1/4 cup water
- 1/4 cup red wine vinegar
- 1/4 tsp sugar
- 1/2 tsp salt
- 1/2 tsp coriander seeds
- 1/2 tsp brown mustard seeds
Clean and Cut the Vegetables
- Clean arugula, spinach, and basil leaves. Set aside.
- Peel and thinly slice the shallot and the garlic. Set aside.
- Peel and slice the mango into wedges. Slice the ripe tomatoes into wedges. Set aside.
- Remove the burrata from the refrigerator and allow it to sit at room temperature for 30 minutes before serving.
Pickle the Shallots
- Combine water, red wine vinegar, sugar, salt, brown mustard seeds, and coriander seeds in a saucepan and place it on the stovetop at medium-high heat.
- Boil it for 5 minutes or until sugar and salt dissolve.
- Place the shallots into a mixing bowl.
- Remove the saucepan from the stovetop and pour pickling liquid into the mixing bowl of shallots.
- Allow them to sit at room temperature for 30 minutes.
Make the Basil Vinaigrette
- Place a pan on the stovetop at medium-low heat. Add one teaspoon of olive oil and allow it to heat.
- Add the sliced garlic to the pan and sauté for 1-2 minutes or until soft and fragrant.
- Add basil leaves, cooked garlic, lemon juice, olive oil, and ground cumin to a food processor. Grind well.
- Season with salt and pepper and set aside at room temperature.
Toss the Greens and Grind the Coriander Seeds
- Toss the spinach and arugula in olive oil, two teaspoons of the pickling liquid, salt, and pepper.
- Add the coriander seeds to a food processor and pulse them a few times to break down the seeds.
Dress the Platter
- Create a bed of tossed spinach and arugula leaves on a large serving platter.
- Arrange the ball(s) of burrata cheese in the center of the platter.
- Add mango wedges, tomato wedges, and pickled shallots to the platter.
- Drizzle with olive oil, basil vinaigrette, salt, and pepper.
- Garnish with coriander seeds and basil leaves.
- Serve and enjoy.