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Burrata with Creamy Tomato Vinaigrette, Tomatoes in Red Wine Vinaigrette, and Gluten-Free Brioche Recipe

Servings 4
Author Guillermo And Leslie Tellez


  • 8 ripe grape or cherry tomatoes quartered
  • 2 tablespoons Red Wine Vinaigrette (below), divided
  • 3 tablespoons Creamy Tomato Vinaigrette (below)
  • 1 slice Gluten-Free Brioche (below) or your favorite store-bought gluten-free bread
  • 1/2 cup loosely packed baby arugula
  • Kosher salt and freshly ground pepper
  • 1 half or whole burrata depending on size
  • Extra-virgin olive oil or herb oil for drizzling


  1. Place the tomatoes and Red Wine Vinaigrette in a bowl to marinate.
  2. On the center of a plate, spoon a swath of 1 tablespoon of the Creamy Tomato Vinaigrette.
  3. In a toaster, toast the bread until golden brown. Place the bread on top of the Creamy Tomato Vinaigrette in the middle of the plate.
  4. Spread the remaining Creamy Tomato Vinaigrette on the toasted bread. Spoon the marinated tomatoes and some of their dressing onto the bread. Place the arugula on top of the tomatoes, then sprinkle with salt. Season the burrata with salt and pepper and place it on the arugula. Drizzle with the oil and serve.