Sungold Tomato & Burrata Salad

  • PREP 20 minutes
  • COOK TIME n/a
  • SERVES 4
Sungold Burrata Scaled 880x625 Acf Cropped

Functional Foods Highlight

I feel like everyone should have a couple of recipes like this up their sleeve. It's quick and easy but also extremely delicious and beautiful to look at. Trust me when I say, this summertime staple is a serious crowd pleaser. If you haven't tried them yet, Sungold's are beautiful little orange tomatoes that are similar to cherry tomatoes but sweeter. Their sweetness goes perfectly with the red wine vinegar and rich burrata. If you can't find them at your local store or farmers market, cherry tomatoes are a wonderful alternative.

Food Farmacy

  • 2 cups Sungold (or Cherry) tomatoes, halved
  • 8 oz burrata (I used two 4oz balls)
  • 2 tsp. red wine vinegar
  • 1 1/2 Tbl good quality extra virgin olive oil
  • handful fresh basil
  • salt + pepper


1. Add tomatoes, olive oil and vinegar to a medium sized bowl, toss and season with salt and pepper to taste

2. Set aside at room temperature for at least 15 minutes so all of the flavors can marinate together

3. When ready to plate, toss tomatoes again, slice burrata in quarters on a serving dish and scoop tomatoes on top of cheese

4. Top with fresh basil

From the Chef:

Tomato tip: Tomatoes should NOT be stored in the fridge. Store your tomatoes at room temperature out of direct sunlight. To keep them fresh longer, keep them in a single layer, stem side up!

From the Doctor:

For people who are sensitive to lectins, opt for a larger tomato variety. This will make it easier to  remove the seeds and skin, which contain lectins in tomatoes.