Recipe: Burrata and heirloom tomatoes

Burrata and Heirloom Tomatoes

When culinary icon Jean-Georges Vongerichten was chosen to run the flagship restaurant, Drusie and Darr at the beautifully renovated Hermitage Hotel, he says his menu was inspired “by the seasons and Tennessee’s culinary heritage.”

In its second year of opening, the large, low-lit space with its sophisticated palette of neutral tones and natural materials has become a destination for travelers and locals alike. Executive Chef Kelsi Armijo is at the helm, creating new menus seasonally, at a minimum, “based on locally available produce,” says Armijo.

When it’s July in Tennessee, that means tomatoes. “There were some nice heirloom tomatoes available here last year,” says Armijo, “and remembering JG’s burrata salad, how could we not add it for the summer?” In the chef’s iteration of the summer classic, the creaminess of the burrata is perfectly balanced by the sweet acidity of the tomatoes, with a variety of heirloom tomatoes front and center and a puree of fresh cherry tomatoes like base.

It’s a dish that can stand on its own as a light lunch with a side of crusty bread and works just as well as an entree. “If it was me at dinner, I’d probably have the steak,” suggests Armijo. And if you’re looking for something to sip on the side, she says you can’t go wrong with a good glass of Pinot Noir. (Drusie & Darr, 231 6th Ave. N., (Inside The Hermitage Hotel), 615-345-7116;

Courtesy of Kelsi Armijo, Executive Chef Drusie & Darr

  • Cherry Tomato Juice
  • 12 ounces of cherry tomatoes
  • 1⁄2 tsp salt
  • 3⁄4 cup red wine vinegar

1. Puree all the cherry tomatoes in a hand or traditional blender, then pass through a medium sieve.

2. Weigh out 10 ounces of juice and season with measured salt and red wine vinegar.


  • 4 slices of burrata, patted dry with paper towel
  • 8 ounces of cherry tomato juice
  • 12 slices heirloom tomatoes, sliced ​​1⁄4 inch thick
  • 12 ripe purple tomatoes, cut into 6 wedges each
  • 4 yellow cherry tomatoes, cut into 3 pieces each
  • 4 red cherry tomatoes, cut into 3 pieces each
  • 4 slices sourdough bread Sea salt
  • Black pepper
  • Extra virgin olive oil
  • Arugula Basil

To serve

1. Sauté or toast sourdough bread, season with olive oil and salt, and cut into 4 pieces.

2. Place a portion of burrata in the center of 4 plates or pasta bowls. Pour 2 ounces of juice into each bowl.

3. Divide the tomatoes among the 4 bowls and season with salt and black pepper, then drizzle with olive oil.

4. Finish with the basil leaves and the arugula. Serve with grilled sourdough.