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Beatrix's Local Burrata with Heirloom Tomatoes & Strawberries

Local Burrata with Heirloom Tomatoes & Strawberries

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Inspired by Beatrix‘s focus on seasonal ingredients, the Local Burrata with heirloom tomatoes and strawberries is the perfect summer recipe. 

“The balance of this dish comes from the acidity of the fresh tomatoes and the sweetness from the strawberries,” shared Chef Partner Andrew Ashmore. “Plus, the flavors from these ingredients are amplified by their inclusion in the vinaigrette which ties the whole dish together.”

Whether you’re serving it at your next grill out or enjoying it all for yourself pool-side, this dish is sure to impress and keep you cool all summer long.

Beatrix's Local Burrata with Heirloom Tomatoes & Strawberries

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Local Burrata with Heirloom Tomatoes & Strawberries

The ultimate summer recipe to satisfy your burrata cravings

Yield: 1 shareable appetizer


Local Burrata with Heirloom Tomatoes & Strawberries Ingredients
- 1 Cup Baby Heirloom Tomatoes
- Pinch of Pea Shoots
- ½ oz. Strawberry Rosé Vinaigrette
- 1 4-oz. Ball of Burrata
- ¼ Cup of Quartered Strawberries
- 1 Tbsp Chopped Pistachios (roasted and salted)
- Torn Croutons
- Olive Oil to taste
- Sea Salt to taste
- 1 pinch of Torn Basil and Cilantro for Garnish

Strawberry-Rosé Vinaigrette (makes 1 cup)
- ¼ cup Rosé Vinegar
- 3-4 Baby Heirloom Tomatoes
- ¼ cup Chopped Strawberries
- Pinch of Kosher Salt
- 1 ½ tsp Sugar
- ½ cup Olive Oil
- ½ tsp Oregano
- ¼ finely Chopped Shallot

Torn Croutons Ingredients
- 1 thick Slice White Bread
- 1 Tbsp Olive Oil
- Pinch of Kosher Salt


Local Burrata with Heirloom Tomatoes & Strawberries
1. In a bowl, toss the tomatoes, pea shoots, ½ oz of the vinaigrette, salt and pepper.
2. Arrange the tomatoes in the bottom of a shallow bowl and top with the croutons.
3. Place the drained burrata on top of the tomato mixture.
4. Cut into the Burrata with a paring knife to expose the creamy center. Drizzle with olive oil and sea salt.
5. Place strawberries around the burrata and sprinkle with pistachios.
6. Garnish with torn basil and cilantro leaves.

Strawberry-Rosé Vinaigrette
1. In a blender, blend together the vinegar, tomatoes, strawberries, and salt.
2. While blending, slowly stream in the oil until the dressing is emulsified.
3. Transfer dressing to a bowl and stir in oregano and shallots.
4. Extra dressing can be stored in an airtight container in the fridge for up to a week.

Torn Croutons
1. Preheat oven to 325 degrees Fahrenheit.
2. Tear the slice of bread into bite size pieces and place in a bowl.
3. Toss the bread pieces with oil and salt, then place on a lined baking sheet.
4. Bake for 20 min or until Croutons are golden brown.

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