Heirloom Tomatoes, Burrata with Chimichurri is the classic with a Latin twist. Croutons are definitely needed to sop up every vibrant bite!

I used heirloom tomatoes in this recipe because they’re in season and the market is just overfilled with them. Heirloom tomatoes taste better than regular tomatoes and what makes them so special is that their seeds are passed down every season through generations of farmers. How cool is that?! Of course you can use any tomato in this recipe. Heirlooms can be pretty pricey so just get the best tomatoes you can.

plate with cut tomatoes, cheese and bread and a bowl with dressing to the top of the frame

What can I say about Burrata cheese, except that it’s freakin amazing! This cheese is basically two in one…its mozzarella with ricotta inside. literally the best thing ever and when paired with tomatoes its ohhh soooo good!

Sometimes classics need a makeover though and this one got a latin makeover. I’m always looking for ways to add flavor to foods and my go to is Chimichurri. Chimichurri is a bright herbaceous sauce from Argentina. (its also a delicious Dominican Burger but thats a different post altogether ;-)) The sauce can also be a marinade. The typical ingredients are parsley, garlic, chilies, red wine vinegar and oil. Usually used on grilled meats but Its absolutely divine in this dish.

sheet pan with crouton next to heirloom tomatoes and a ball of cheese to the bottom right of the frame
green herbs, garlic, lemon, red onion on a reddish surface

This Heirloom tomatoes, Burrata with Chimichurri recipe is easy. All you really need is a good knife. A dull knife will bruise the herbs and some of the things thats so special about this sauce are the bright green herbs. I do not suggest using a blender, only because this is an oil based sauce. If you blitz it then you’ll have more of an emulsion.. Chimi is not an emulsion.

plate with cut tomatoes, cheese and bread and a partial bowl with dressing next to it

Ok I think I blabbed on for long enough, lets go cook and wake up your taste buds!

Heirloom Tomato, Burrata with Chimichurri. plate with cut tomatoes, cheese and bread and a partial bowl with dressing next to it

Heirloom Tomato, Burrata with Chimichurri

Yield: serves 2 ppl
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Beautiful in season Heirloom Tomatoes, creamy Burrata cheese and perfectly toasted croutons served with a Bright and herbaceious Chimichurri sauce.

Ingredients

  • Heirloom Tomatoes
  • 1 Ball of Burrata
  • Chimichurri sauce
  • Croutons
  • Salt and Pepper to taste 

Chimichurri

  • Handful of parsley, chopped 
  • half handful of cilantro, chopped
  • 1/2 medium red onion, diced small
  • 2 Garlic cloves, minced or grated
  • 1 Tsp crushed oregano
  • 1/4 Tsp red pepper flakes
  • 1/2 Tsp honey
  • 1/3 Cup red wine vinegar
  • 1/2 Cup extra virgin olive oil
  • Juice of half a lemon 
  • Salt and Pepper to taste

Croutons

  • Stale bread
  • Extra virgin olive oil 

Instructions

  1. Mix all the chimichurri ingredients in a bowl and whisk to combine, season to taste with salt and pepper. set aside
  2. Place a skillet over medium heat and add enough olive oil to cover the bottom and a lil extra. When the oil is hot, toss is in the bread and toast. Stir occasionally until all pieces of bread are a golden brown. About 10-15 minutes .Turn off heat and set croutons aside.
  3. Pour some of the chimi onto your serving plate and place the burrata on top. Surround the cheese with the tomatoes and season them with a dash of salt. Pour more Chimichurri over everything and top with croutons.
  4. Enjoy!
Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 741Total Fat: 70gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 57gCholesterol: 12mgSodium: 629mgCarbohydrates: 22gFiber: 4gSugar: 6gProtein: 8g

nutrition information is not always accurate

© Angie
Cuisine: Salad / Category: Siriusly Savory