If you crave a dish that bursts with vibrant flavors and textures, you have to try this Crispy Beef Brisket and Heirloom Tomato Salad with Burrata and Basil Oil Recipe. Imagine tender, juicy beef brisket transformed into little golden croutons, combined with the sweet complexity of heirloom tomatoes, the creamy richness of burrata, and the fragrant freshness of house-made basil oil—it’s a delightful celebration on your plate that’s as gorgeous as it is delicious. This salad brilliantly balances heartiness and freshness in a way that will have you coming back for seconds, whether it’s a summer lunch or a special dinner.

A white plate holds several layers of sliced tomatoes, alternating between bright red and yellow slices, arranged in a loosely overlapping circle. Between these layers are fresh green basil leaves spread evenly, adding a pop of color. On top of the tomatoes sit dollops of creamy white cheese, roughly placed in seven spots around the plate. The dish is finished with a drizzle of dark balsamic glaze and a light sprinkle of black pepper. The background is a white marbled surface, with a piece of a tomato on a light wooden cutting board visible at the bottom right. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

This Crispy Beef Brisket and Heirloom Tomato Salad with Burrata and Basil Oil Recipe truly shines because of the simplicity and quality of its ingredients. Each item plays a key role in adding flavor, texture, or color, creating a memorable dish with minimal fuss.

1 pound precooked beef brisket, cut into 1/2-inch cubes: Perfect for frying into crispy, savory nuggets that add heartiness and crunch.
3 pounds heirloom tomatoes, sliced: Brings juicy sweetness and stunning color variations, making the salad visually inviting.
4 burrata balls (2 ounces each): Their creamy center adds a luxurious, velvety texture that contrasts beautifully with crisp brisket.
1/2 teaspoon salt: Enhances the natural flavors of the brisket and tomatoes, pulling all components together.
1/4 teaspoon cracked black pepper: Adds just the right amount of mild heat and earthiness.
1/4 cup balsamic syrup: Provides a tangy-sweet glaze that ties the salad’s elements with elegance.
Basil Oil Ingredients:
- 1 cup packed fresh basil leaves: Provides an aromatic herbaceous note that livens the oil.
- 1/2 cup fresh baby spinach: Gives the oil a bright green color and a touch of mild earthiness.
- 1/2 cup olive oil: Smooth base that carries the flavors and creates a silky finish.
5 cups vegetable oil for frying: Essential to achieving that crisp texture on the brisket cubes.

How to Make Crispy Beef Brisket and Heirloom Tomato Salad with Burrata and Basil Oil Recipe

Step 1: Prepare the Basil Oil

Start by making the basil oil—it adds a fresh, vibrant punch to this salad that you won’t want to miss. Combine the fresh basil and baby spinach in a food processor and start blending. Slowly drizzle in your olive oil as the blades whirl, until you get a vivid green, smooth infusion. This simple homemade oil not only looks beautiful but also bursts with herbal flavor. Be sure to strain it through a fine mesh strainer or cheesecloth to keep the oil silky, then chill it while you finish the rest of the dish.

Step 2: Fry the Beef Brisket Cubes

Next, get your vegetable oil heated to 375°F in a deep pot or fryer—this is the secret to the brisket’s irresistible crunch. Carefully drop the precooked brisket cubes into the hot oil and fry them for 2 to 3 minutes until they develop a golden, crispy crust. Then, drain them on paper towels to remove excess oil. While still warm, sprinkle with salt and cracked black pepper to amplify their flavor. Those little crispy bites will be the star textural contrast.

Step 3: Assemble the Salad

Lay your heirloom tomato slices in overlapping rows on a large serving platter to create a colorful bed. Place dollops of the creamy burrata on top, allowing its luscious interior to ooze slightly. Scatter the crispy beef brisket croutons generously across the tomatoes and burrata. Finally, season with a touch more salt and cracked black pepper to taste. Drizzle the basil oil and balsamic syrup over everything for a bright, tangy finish that will make your taste buds dance.

How to Serve Crispy Beef Brisket and Heirloom Tomato Salad with Burrata and Basil Oil Recipe

Garnishes

Try adding a few fresh basil leaves, thinly sliced red onions, or even edible flowers to give this salad an extra pop of color and freshness. A sprinkle of toasted pine nuts or crushed pistachios can also add a delightful crunch and nutty undertone that pairs beautifully with the brisket and burrata.

Side Dishes

This salad stands out on its own but pairs wonderfully with crusty artisan bread to soak up the juices and oils. For a heartier meal, consider serving with roasted new potatoes or a simple grilled vegetable medley that complements but doesn’t overshadow the main dish’s bright and rich flavors.

Creative Ways to Present

Serve this salad on a large wooden board for a rustic and inviting presentation, perfect for sharing. Alternatively, arrange individual portions on wide, shallow bowls so guests can see all the vibrant colors and contrasting textures. Drizzle extra basil oil and balsamic syrup tableside for a touch of chef-style flair.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the brisket croutons, tomatoes, burrata, and basil oil separately to keep textures intact. Refrigerate the components in airtight containers for up to 2 days, but keep in mind the brisket will lose some crispness over time.

Freezing

This salad is best enjoyed fresh. However, you can freeze unused precooked beef brisket cubes before frying. Place them in a freezer-safe bag and thaw overnight in the fridge before frying for crispiness.

Reheating

To reheat the brisket cubes, it’s best to use a hot oven or air fryer to bring back the crunch without drying them out. Avoid microwaving, as it tends to make them soggy. The salad components themselves are served cold and shouldn’t be reheated.

FAQs

Can I use raw beef brisket instead of precooked?

Raw brisket requires long, slow cooking to become tender, which is different from this recipe’s quick frying method using precooked brisket. For best results, use precooked brisket to ensure crispy texture and juicy interior.

What can I substitute for burrata if it’s not available?

Mozzarella cheese works as a milder, more readily available alternative, but burrata’s creamy center adds a unique richness and texture that elevates the salad beautifully.

Is heirloom tomato necessary, or can I use regular tomatoes?

Regular ripe tomatoes will work, but heirloom varieties offer superior flavor complexity and visual appeal with their vibrant colors and juiciness, making the salad extra special.

How do I know when the vegetable oil is at the right temperature for frying?

Use a deep-fry thermometer to monitor the oil, aiming for 375°F. If you don’t have one, test by dropping a small piece of bread or brisket cube in — it should sizzle and brown quickly without burning.

Can I make basil oil without spinach?

Absolutely! Spinach is added here to enhance color and mild flavor, but pure basil oil without spinach is classic and perfectly delicious too. Just adjust the amount of basil to taste.

Final Thoughts

This Crispy Beef Brisket and Heirloom Tomato Salad with Burrata and Basil Oil Recipe is a true showstopper that combines simple, fresh ingredients with clever twists for an unforgettable dish. Whether you’re impressing guests or treating yourself, I promise this salad will become one of your go-to favorites. Give it a try—you won’t regret the vibrant flavors and joyful textures dancing together in every bite.

Crispy Beef Brisket and Heirloom Tomato Salad with Burrata and Basil Oil Recipe

Print Recipe

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3.8 from 35 reviews

A refreshing and innovative salad featuring creamy burrata, vibrant heirloom tomatoes, and crispy beef brisket cubes that add a delightful crunch. Finished with a drizzle of balsamic syrup and fragrant homemade basil oil, this dish offers a perfect balance of textures and flavors for a light yet satisfying meal.

Author: Mari
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Salad
Method: Frying
Cuisine: American

Instructions

Crisp the Beef Brisket: Heat 5 cups of vegetable oil in a 6-quart stock pot to 375°F. Deep fry the 1/2-inch cubes of precooked beef brisket for 2 to 3 minutes until they become crispy and golden. Drain the brisket cubes on paper towels, then season them evenly with 1/2 teaspoon of salt and 1/4 teaspoon of cracked black pepper.
Prepare Basil Oil: Place 1 cup of packed fresh basil leaves and 1/2 cup fresh baby spinach into a food processor. With the motor running, slowly drizzle in 1/2 cup of olive oil through the opening in the cover, blending until the mixture becomes smooth. Strain this basil oil through a fine mesh strainer or cheesecloth to remove solids. Cover and refrigerate until ready to use.
Assemble the Salad: Arrange the sliced 3 pounds of heirloom tomatoes by shingling them on a large serving platter. Evenly top the tomatoes with the burrata balls and crispy beef brisket cubes. Season the salad with additional salt and pepper to taste.
Garnish and Serve: Drizzle the assembled salad with 1/4 cup of balsamic syrup and the homemade basil oil as desired. Serve immediately to enjoy the contrast of textures and fresh flavors.

Notes

Use precooked beef brisket for convenience; ensure it is well chilled before frying to help it crisp up.
Basil oil can be stored in the refrigerator for up to 3 days; bring to room temperature before using.
For a milder flavor, substitute baby spinach with more basil leaves in the oil.
Adjust seasoning after assembling to suit your taste preferences.
Ensure the oil is at the correct temperature before frying for best crispiness and to avoid soggy brisket.