Burrata with Sun Dried Tomatoes and Basil Dipping Oil


The simple yet exquisite flavors of Italy with this delightful dish. A ball of fresh burrata takes center stage, drizzled with fragrant olive oil that spills over, creating a luscious pool around it. The cheese is complemented by juicy, roughly chopped tomatoes and the intense, slightly sweet taste of sun dried tomatoes. Serve it alongside a loaf of fresh crusty bread, perfect for soaking up every last drop of the flavorful oil and cheese. Whether as an appetizer or a light main course, this dish is sure to impress with its rustic charm and delicious simplicity.

Total Cook Time: 15 minutes

Serves: 4


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Bella Product Used:

Julienne Cut Sun Dried Tomatoes in Premium Oil with Italian Herbs 8.5 oz

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  • 1 fresh burrata ball
  • 1 8.5oz Bella Sun Luci Sun Dried Tomatoes Julienne Cut in Oil, reserve the oil
  • 2 tbsp aged balsamic vinegar
  • 1 sprig of fresh basil
  • 1 loaf of fresh crusty bread


  1. Place a ball of fresh buffalo mozzarella on a medium plate.
  2. Pour the reserved oil over the mozzarella, allowing it to spill onto the plate.
  3. Roughly chop the remaining julienne-cut tomatoes into bite-sized pieces.
  4. Sprinkle the chopped sun-dried tomatoes over the mozzarella and plate.
  5. Garnish the dish with aged balsamic and fresh basil.
  6. Serve alongside fresh crusty bread.

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