In the Kitchen: Heirloom Tomato Buratta Caprese Salad

The Rhode Show

Executive Chef Tim Kelly from Chapel Grille shares his recipe for Heirloom Tomato Buratta Caprese Salad.Ingredients: 

  • 4 large heirloom tomatoes (about 2 1/2 pounds)
  • Kosher salt
  • Freshly ground black pepper
  • 1 teaspoon dried oregano
  • 1/4 cup torn fresh basil leaves plus additional whole leaves for garnish
  • 1/4 cup extra-virgin olive oil
  • 4 (2.5-ounce) rounds burrata cheese


  1. Cut tomatoes into wedges and place in large bowl.
  2. Sprinkle with salt and pepper.
  3. Crush oregano between palms to release flavor; add to tomatoes.
  4. Add 1/4 cup basil and olive oil and mix well.
  5. Let stand at room temperature at least 30 minutes and up to 1 hour, stirring occasionally.

    Place 1 burrata cheese round in center of each plate.

  6. Fan tomatoes around cheese, dividing equally.
  7. Drizzle with dressing from bowl.
  8. Garnish with additional basil leaves and serve.

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