It’s normally served with ripe tomatoes, maybe a few sprigs of fresh basil, but not much else. It’s richness doesn’t normally warrant any kind of embellishment.
However, at Jackson and Rye in London they serve it with a twist. Puddled in a smokey, tomato infused oil and drizzled with my new favourite condiment of the summer, walnut gremolata.
It’s a mixture of chopped, toasted walnuts, lemon zest, garlic and parsley, and it packs a delicious punch which acts as the perfect counterpoint to the soft, richly smooth burrata. An inspired combination.
I nearly ordered it twice… 😝