Tomato and Burrata Salad With Chile Crisp

By Hetty Lui McKinnon

Published August 28, 2025

  • Johnny Miller for The New York Times. Food Stylist: Vivian Lui.
Media 1 of 1
Total Time
15 minutes
Prep Time
10 minutes
Cook Time
5 minutes
Rating
5(172)
Comments
Read comments

Tomato and burrata couple up nicely for a light summer meal, and they get an instant makeover with the addition of chile crisp. A powerful weeknight tool, the condiment is made with a heady mix of spices suspended in a fiery red oil, brimming with complexity and umami. In this recipe, the chile crisp both seasons and dresses the salad. Every brand of chile crisp will vary in spice, heat and saltiness, so vary the amount accordingly. The spicy oil is tamed by the milky, buttery burrata, though you could also substitute with fresh mozzarella or ricotta.  Be generous with the cilantro, as it brings a bright, floral note to the tomatoes. This makes an excellent main-meal salad served with bread, or can be enjoyed with noodles or pasta.

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Ingredients

Yield:4 servings

  • 2 pounds tomatoes, any variety, cut into irregular chunks

  • 8 ounces burrata, drained

  • 2 to 3 tablespoons chile crisp, or to your liking 

  • Salt and pepper

  • ½ cup cilantro leaves 

  • 2 scallions, thinly sliced

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

13 grams carbs; 45 milligrams cholesterol; 223 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 8 grams saturated fat; 13 grams fat; 4 grams fiber; 687 milligrams sodium; 15 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place the tomatoes on a large platter or divide them among four individual serving plates. Tear the burrata over the tomatoes, letting the creamy interior drape over as much of their surface as possible.

  2. Step 2

    Drizzle the chile crisp evenly over the tomatoes and burrata. Season with salt and pepper and scatter the cilantro and scallions on top. Serve immediately.

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Ratings

5 out of 5
172 user ratings
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Comments

MHCF

This was a fun twist on a caprese salad, and it's a very pretty dish. The cilantro is a must. I had mine over mixed greens with a squeeze of lemon.

MidwestProf

This was delicious! We had some super spicy Serrano chile crisp (the company is Don Chilio, and I'm not affiliated with it but it's quite spicy and tasty, though pretty different from the Asian style chili crisps we've tried) -- it played very well with the scallions and cilantro. I was nervous about doing a Caprese-esque salad without basil, which I love, but I will definitely be making this again. Even my salad-skeptical teen ate it!

Marisa

@Cara I recommend Samin Nosrat’s new book Good Things. It’s a fabulous book, a great read, and has a phenomenal recipe for chile crisp. Enjoy!

Val Smith

Awesome salad! I added a little extra vinegar as the dressing was initially a little bitter, and it was delightful.

Val Smith

This salad was amazing. Simple and a crowd pleaser. Initially I only placed the chili crisp on half of the salad but everyone wanted it. So I added it! I used the "mild" flavor.

Chitown Maria

We made this as written, but added a squeeze of lemon juice. It was pretty good and definitely benefited from the acid. The second time we made it, I used a chile crisp vinaigrette recipe from another NYT recipe - 3 T chile crisp, 2 T rice vinegar, 1 T soy sauce. I think that improved the recipe quite a bit and we’ll do it again in the future. Next time I may let the tomatoes drain in a colander for a bit after cutting them up.

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