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authentic Cherry Burrata Salad with Pistachios and Basil, the Puglian Way

Cherry Burrata Salad With Pistachios And Basil

This is the kind of plate I learned to love in Puglia, where burrata is treated like the precious thing it is. A pillow of cool, creamy cheese gets torn open over a platter, then showered with juicy summer cherries, crushed pistachios, and torn basil. A slow pour of grassy olive oil ties it together. No cooking, ten minutes, pure summer.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 People
Course: Appetizer
Cuisine: Italian
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz fresh burrata ideally Burrata di Andria PGI, at room temperature
  • 12 oz fresh sweet cherries ripe and dark, such as Bing or Rainier
  • 1/3 cup shelled unsalted pistachios preferably Sicilian Bronte
  • 1/2 cup fresh basil leaves loosely packed, small and tender if possible
  • 3 tbsp extra-virgin olive oil the best bottle you have
  • 1 tsp fresh lemon juice or substitute a few drops of aged balsamic vinegar
  • 1/2 tsp flaky sea salt plus more for finishing
  • 1/4 tsp freshly cracked black pepper

Equipment

  • 1 large serving platter shallow and wide so the burrata can spread
  • 1 cherry pitter or small paring knife
  • 1 Chef’s knife for crushing pistachios
  • 1 small mixing bowl for seasoning the cherries

Method
 

  1. Pull the burrata from the refrigerator at least 30 minutes before serving. Let it come up to cool room temperature so the cream inside stays soft and pourable.
  2. Pit the cherries with a cherry pitter or by slicing around the stone with a paring knife. Tear or halve each cherry so the juices can mingle with the cream.
  3. Place the cherries in a small bowl. Add the lemon juice, a generous pinch of the flaky sea salt, and the cracked black pepper. Toss gently with your hands and let them sit for 5 minutes to draw out a little syrup.
  4. Set the pistachios on a cutting board and crush them under the flat side of a chef's knife, then roughly chop. You want a mix of coarse pieces and fine rubble, not powder.
  5. Lift the burrata onto the center of a wide serving platter. Use a small knife to slice across the top of the casing and gently pull it open so the creamy stracciatella interior spills out. Sprinkle the exposed cream with a small pinch of flaky salt.
  6. Spoon the seasoned cherries and their juices over and around the burrata, letting some pool against the cheese.
  7. Scatter the crushed pistachios across the top so they cling to the cream and the cherry juice.
  8. Tear the basil leaves by hand directly over the platter, letting them fall naturally. Avoid chopping, which bruises the leaves and turns them black.
  9. Finish with a slow, generous drizzle of the extra-virgin olive oil in a spiral over the whole plate. Add one last pinch of flaky salt and a few more grinds of black pepper.
  10. Serve immediately at room temperature, with warm bread on the side for tearing and dragging through the cream.

Notes

  • Take the burrata out of the fridge 30 minutes before serving so the cream inside stays loose and silky.
  • Sicilian Bronte pistachios are worth seeking out, but any good shelled, unsalted pistachio will work.
  • Serve with warm grilled crostini or torn rustic bread for sopping up the cream and cherry juices.
  • A chilled glass of dry rosé, Verdicchio, or Fiano is the classic pairing.
  • Assemble at the last minute, since the cherry juices will weep into the cream if it sits too long.
  • For a lightly American spin, finish with a few drops of aged balsamic vinegar or a thread of hot honey.