Tomato and Burrata Salad with Chile Crisp
Published Aug. 29, 2025
Introduction
A vibrant, modern twist on the classic caprese salad, this Tomato and Burrata Salad with Chile Crisp marries the creamy richness of burrata with the bright acidity of ripe tomatoes. A generous drizzle of chile crisp—whether homemade or store-bought—adds a spicy, savory depth, while fresh cilantro and scallions provide herbal brightness. It’s an ideal dish for warm weather, offering a balance of textures and bold flavors.
Time
Total Time: 15 minutes
Prep Time: 10 minutes
Cook Time: 5 minutes
Ingredients
Tomatoes: 2 pounds (900g) ripe tomatoes (any variety), cut into irregular 1-inch chunks (preferably not perfectly uniform for visual appeal)
Burrata: 8 ounces (225g) fresh burrata, drained (pat lightly with paper towels to remove excess moisture)
Chile Crisp: 2–3 tablespoons (adjust to taste; homemade or store-bought, e.g., Lao Gan Ma or Asian-style crisp)
Seasonings: Kosher salt and freshly ground black pepper (to taste)
Herbs & Garnish: ½ cup (15g) fresh cilantro leaves, roughly chopped; 2 scallions (green onions), thinly sliced (including green and white parts)
Preparation
Arrange Tomatoes: Place tomato chunks on a large serving platter or divide them evenly among 4 individual plates.
Add Burrata: Tear the burrata into 2–3 large pieces and gently drape over the tomatoes, allowing the creamy center to cascade over the edges for a rustic presentation.
Finish with Seasonings: Drizzle chile crisp evenly across the tomatoes and burrata. Lightly season with salt and pepper. Scatter cilantro leaves and scallion slices on top for color and freshness.
Serve Immediately: Enjoy while the burrata is cool and the ingredients are at peak freshness.
Reviews
“This was a fun twist on a caprese salad, and it's a very pretty dish. The cilantro is a must. I had mine over mixed greens with a squeeze of lemon.”
“Delightful! I thought the chile crisp would overpower the dish but it unexpectedly did not. Used 2 tbsp of homemade chile crisp. Will be making it again.”
“Love this! I used Lao Gan Ma chili crisp and blistered the outside of my tomatoes without making them mushy inside. The crisp pairs beautifully with burrata and adds great texture. I added fried onion for extra crunch, but it’s optional.”
“This was delicious! We used a spicy Serrano chile crisp (Don Chilio), which complemented the scallions and cilantro perfectly. Even my salad-skeptical teen loved it—I was nervous about skipping basil, but it worked!”
“@PQM Would you please share your recipe for chili crisp?”
Homemade Chile Crisp Recipe
(To address the request for a detailed chile crisp recipe)
Ingredients
1 cup (200ml) neutral oil (e.g., canola, sunflower, or peanut oil)
2–3 tablespoons dried red chili flakes (adjust for heat; add 1–2 tsp chili seeds for extra spice)
2 garlic cloves, minced
1 tablespoon fresh ginger, grated
1 teaspoon Sichuan peppercorns, toasted and crushed (optional, for numbing heat)
1 tablespoon sesame seeds
1 tablespoon toasted peanuts or cashews (optional, for crunch)
½ teaspoon kosher salt
½ teaspoon sugar (optional, to balance heat)
Preparation
Toast Chili Flakes: In a dry skillet over low heat, toast red chili flakes for 1–2 minutes until fragrant (avoid burning). Transfer to a heat-safe bowl.
Sauté Aromatics: In the same skillet, heat oil over medium-low heat. Add minced garlic and ginger; sauté for 1–2 minutes until golden and fragrant (no browning).
Combine & Infuse: Add toasted chili flakes, Sichuan peppercorns (if using), sesame seeds, and nuts (if using) to the skillet. Stir to coat. Reduce heat to low and simmer for 5–7 minutes, stirring occasionally, until garlic and ginger are lightly golden and oil turns deep red.
Cool & Store: Remove from heat, stir in salt and sugar (if using). Let cool completely, then transfer to a sterilized jar. Store in a cool, dark place for up to 2 weeks.
This recipe balances bold flavors and textures, with the homemade chile crisp adding a customizable, artisanal touch. Enjoy fresh or with a side of crusty bread for dipping!
