Jamie Oliver Burrata With Cherry Tomatoes Recipe

The Jamie Oliver Burrata With Cherry Tomatoes Recipe isn’t really a recipe. It’s more like… an edible mood. A late afternoon kind of vibe when the light’s doing that golden thing and you don’t really want to cook, but you want something beautiful. Something that tastes like summer. Like something you found, not made. I didn’t expect much—just a way to use up some tomatoes. But then it all came together, and wow. Inspired by Jamie Oliver, of course.

Ingredients Needed

For the base:

• 1 lemon, zest and juice
• About 400g of cherry tomatoes—get the weird-colored ones, the more unruly the better
• A good glug (3 tablespoons, technically) of extra virgin olive oil
• 2 or 4 burrata, depending on how generous you’re feeling

For the pesto-ish thing:

• 2 garlic cloves (blanched, don’t skip this part—it matters)
• 60g pistachios, shelled (unsalted, always)
• Mint. A few sprigs. Just the leaves.
• Same with flat-leaf parsley
• A flick of dried chili flakes—don’t go wild
• A bit of pecorino—20g, grated, but more if you’re the type who always wants more cheese

To serve:

• Toasted sourdough (not negotiable)
• Tiny salad leaves or microgreens if you want to be fancy

How To Make Jamie Oliver Burrata With Cherry Tomatoes

1. The lemon goes first. Zest it. Juice it. You’ll need both later, trust me. Then those tomatoes—slice them in half and get them into a bowl. Add a splash of olive oil, some salt, and about half that lemon zest. Let them sit a bit, soak it all up. They get glossy and smell incredible—like the promise of something good.
2. The garlic needs a bath—boil it for just a few seconds. Shocking it in cold water after takes the bite out. Toss it in a processor with the pistachios and blitz until it’s all chunky and rough. Then in go the herbs, the olive oil (around half a cup), some lemon juice, chili. Not too smooth—you want it messy. Alive.
3. Grab a plate. Any plate. Spread the tomatoes across it like you’re painting with food. Tear the burrata open—don’t be gentle, let it ooze. Spoon that chaotic green pesto all over, let it land where it may.
4. Then cheese. Grated pecorino, right over everything. Add more zest, a last splash of oil, and if you’ve got microgreens, toss ‘em on. Serve with toasted sourdough. The kind that crunches loud when you bite in.

Why I Love This Recipe

I made this on a day I didn’t really want to make anything. One of those heavy days. But something about the colors—the mess of it all—felt like a tiny rebellion. We ate it outside. Didn’t speak much. Just chewed and nodded. The pesto hits you first, then the burrata smooths it out. Sweet tomatoes keep it honest.

Recipe Tips

• Tomatoes: Use the ones that smell like tomatoes. Don’t buy the cold ones from the back of the store.
• Garlic trick: Blanch it. Please. It changes everything.
• Olive oil: Get the good stuff. It’s not background noise in this dish.
• Burrata: Let it sit out before serving. Cold burrata is a crime.
• Bread: Needs to be toasted. Needs to have crunch. Otherwise what’s the point?

How To Store This Jamie Oliver Burrata With Cherry Tomatoes Recipe

• At Room Temp: This isn’t a make-ahead thing. Leave it out for an hour tops, then into the fridge it goes.
• In the Fridge: Wrap it up, but the texture will shift. Still tastes good, just not as poetic.
• In the Freezer: No. Just… no. Burrata doesn’t survive that kind of trauma.
• Reheating: No reheating. Just let it come back to room temp. It’ll be fine.

Let’s Answer a Few Questions! (FAQs)

Can I use mozzarella?
Sure. It won’t have the same oozy luxury, but go for it.

What if I don’t have pistachios?
Use almonds. Or cashews. Don’t stress.

Can I make the pesto in advance?
Yep. A couple of days in the fridge, no problem.

Best bread to serve with it?
Sourdough. Rustic. Needs to fight back a little when you bite it.

Nutrition Facts (per serving)

• Calories: 537
• Carbs: 6.6g
• Protein: 15.7g
• Fat: 50g
• Sugar: 4.7g
• Fibre: 2.3g
• Sodium: 410mg

Try More Recipes:

• Jamie Oliver Parma Ham And Melon Starter
• Jamie Oliver Glazed Chorizo Tapas
• Jamie Oliver Pork Kofta