Recipe by: Michelle Pilarcyzk

Source: Common recipe. Michelle compiled these brands for best taste.

Serves: 4 – 6

Serve on its own or with a good quality fresh French baguette (Tiong Bahru bakery has excellent baguettes). The bread is excellent for wiping up the extra juices on the plate which you do not want to waste any of.



  • ~ 8 tomatoes, good quality on the vine, sliced
  • Large bunch of basil leaves, torn into half if they are very large
  • 2 packages burrata* (from Hubers butcher, Dempsey) brand is very important, see photo in attached PDF file– “Burrata Favolose”,  I have not found any other burrata commercially available in Singapore to be this good
  • Sea salt and freshly ground pepper
  • Good quality olive oil, enough to drizzle
  • 20 ml truffle balsamic vinegar (Tanglin Marketplace) (or a very good quality non-truffle balsamic vinegar, see photo on next page for recommendations, if not with truffle can use more quantity, enough to drizzle generously over salad)


  • Slice burrata in half lengthwise and then turn 90 degrees and slice into ~6 slices (so you have 12 slices per burrata ball, ~24 in total).
  • Arrange tomato slices, basil leaves and burrata slices in pattern as per photo (colors of the Italian flag J).
  • Sprinkle with sea salt and freshly ground pepper to taste.
  • Drizzle with olive oil and balsamic vinegar.
  • Serve on its own or with a good quality fresh French baguette (bread is excellent for wiping up the extra juices.)

Note: This salad is not inexpensive by any means: the burrata will cost about $30 SG (2 x $15), the truffle balsamic vinegar around $10 SG, plus the cost of the tomatoes and basil. However, the taste matches that of this kind of salad you get in very high end Italian restaurants where of course you pay much more.

* Burrata is a fresh Italian cheese made from mozzarella and cream. The outer shell is solid mozzarella, while the inside contains both mozzarella and cream, giving it an unusual, soft texture.

Download PDF here: Itallian Tomato Basil Burrata Salad with Truffle Balsamic Vinegar Michelle Pilarczyk