Heirloom tomato carpaccio, burrata

Recipes author Vaclav Vit
  • Prep. time 15 min
  • Cook time 5 min
  • # Ingredients 7
  • Serves 10
  • Difficulty Easy

Savour the exquisite flavours of this Burrata and Heirloom Tomato Carpaccio, adorned with Chili Anchovies & Peach, a delightful dish that celebrates the beauty of fresh, seasonal ingredients. Creamy burrata cheese pairs perfectly with thinly sliced heirloom tomatoes, creating a visually stunning and indulgent base. Topped with chilli-marinated anchovy fillets for a hint of spice and sweetness from ripe peaches, this dish is elevated with a drizzle of extra virgin olive oil and the bright freshness of basil leaves, offering a symphony of flavours and textures in every bite.

Nutrition per serving

  • Calories 310
  • Fat 26g
  • Saturates 10g
  • Proteins 14g
  • Carbs 7g
  • Sugars 2g
  • Salt 1.3g
  • Fibres 2g


  • 5-6 balls Burrata
  • 10-12 large Heirloom Tomatoes (different shapes and sizes)
  • 10-15 Chili Anchovy Fillets
  • 2 medium-sized Peaches
  • 1 large bunch Fresh Basil
  • 2 Passion Fruit
  • 1/2 cup Olive Oil


  1. Step 1

    Prepare the Tomatoes:

    • Wash the heirloom tomatoes thoroughly and pat them dry with paper towels.
    • Using a sharp knife or mandoline slicer, carefully slice the tomatoes as thinly as possible to achieve a carpaccio effect.
  2. Step 2

    Arrange the Carpaccio: Lay the thinly sliced tomatoes on a large serving platter or individual plates, overlapping them slightly to create a decorative pattern.

  3. Step 3

    Prepare the Burrata:

    • Cut each ball of burrata into halves or quarters, depending on their size.
    • Evenly distribute the burrata pieces over the arranged tomato slices.
  4. Step 4

    Add the Anchovies: If using chili-marinated anchovy fillets, place one fillet on top of each burrata piece. Alternatively, if using regular anchovies, sprinkle a pinch of chili flakes over each fillet before placing them on the burrata.

  5. Step 5

    Prepare the Peaches: Thinly slice the peaches and scatter them around the tomatoes and burrata, adding a touch of sweetness and freshness to the dish.

  6. Step 6

    Dress the Dish: Drizzle the extra virgin olive oil evenly over the tomatoes, burrata, anchovies, and peaches, enhancing the flavors and textures of the ingredients.

  7. Step 7

    Garnish and Season:

    • Tear the fresh basil leaves and sprinkle them generously over the dish, providing a fragrant and aromatic garnish.
    • Season the dish with a pinch of salt and freshly ground black pepper to taste, balancing the flavors and adding depth to the dish.
  8. Step 8


    • Spoon the pulp of the passion fruit over the dish for an additional burst of flavor and freshness.
    • Serve the Burata and Heirloom Tomato Carpaccio immediately as a stunning appetizer or light summer salad, allowing your guests to enjoy the vibrant colors and delectable flavors of this elegant dish.