Fontainebleau Tomato Burrata Salad

Fontainebleau Tomato Burrata Salad
Basil Aioli, Aged Balsamic Vinegar
🍅 🌿 🍅

We recently attended another fabulous Signature Series event at Fontainebleau Las Vegas.

The invitation read, “Hone your grill skills in this immersive class led by Don’s Prime Executive Chef Patrick Munster. Enjoy a welcome cocktail and light bites, then learn techniques for wood selection, making perfect marinades, and more. Class concludes with a three-course lunch in La Côte’s poolside patio.”

One of the “three light bites” was the chef’s tomato burrata salad, set over a silky basil aioli and finished with a drizzle of aged balsamic. The tomatoes were at their peak—juicy, sun-sweet, and deeply flavorful—playing against the cool, creamy burrata and the herb-laced richness beneath. Every element felt deliberate, and the small but memorable dish landed with a kind of quiet precision that stayed with me. I knew I had to recreate it at home.

And where the chef’s portion was petite as it was part of a trio of appetizers, my portion is salad size, meant as a first course to his Grilled Mahi Mahi with Mojo Marinade (that recipe coming next).

Fontainebleau Signature Series
With Executive Chef Patrick Munster of Don’s Prime

Three Light Bites

Tomato Burrata Salad, Basil Aioli

Wagyu Skewers over Peppers & Onions

Arancini with 5-Hour Tomato Sauce

On the beautiful outdoor patio of Le Côte Restaurant, nestled poolside, sixteen attendees gathered to learn from grilling expert Executive Chef Patrick Munster of Don’s Prime.

He answered lots of questions, warm and professional throughout, demonstrated essential grilling techniques, ideal temperatures, and pro tips — even inviting several of us to join him at the grill for a hands-on lesson and best practices for slicing after grilling.

Fontainebleau-Inspired Tomato Burrata Salad

It begins with the tomatoes. I used Melissa’s cherry tomatoes on the vine along with Campari tomatoes—slightly larger, but still compact enough to form the base of the salad. At their best, they bring a natural sweetness and depth that carry the entire dish.

Basil Aioli

Not a traditional aioli, but quick and full of flavor. In a mini food processor, combine a handful of fresh basil leaves, 1 garlic clove, and about 1/3 cup of mayonnaise. Blend until smooth and pale green. Refrigerate for at least 1 hour to allow the flavors to come together.

Lightly Dressed Tomatoes

Slice the Campari tomatoes into even rounds, using the center cuts only and setting aside the end pieces. The goal here is to avoid the thicker outer skin from the ends, so each slice stays tender and blends seamlessly into the salad.

Place the slices in a small bowl and toss gently with chopped basil, olive oil, and sea salt.

Slice the cherry tomatoes in half and place in a separate bowl. Toss with chopped basil, olive oil, and sea salt.

Let both sit for about 10 minutes so the juices begin to release and lightly season the tomatoes. Toss again just before assembling.

To Assemble

Spread a layer of basil aioli across the bottom of small shallow bowls. Arrange 2 to 3 slices of Campari tomato over the aioli, then nestle various colored cherry tomatoes on top, cut-side up.

Cut the burrata into quarters and place one piece in the center of each bowl, allowing it to gently open.

Drizzle with high-quality aged balsamic vinegar and finish with a small basil leaf if desired.

Thank You ⧓ ⧓ ⧓

We were again thoroughly impressed with Fontainebleau’s Signature Series.

The venue was breathtaking; the Chef was engaging; his demonstration was informative, fun, and interesting; the staff was friendly, professional and very accommodating. The food and wines were all extraordinary as usual…

Extending our sincere thank you to the Chef Patrick Munster, General Manager John Bordwell, and the fantastic Don’s Prime team. We definitely look forward to attending more Signature Series events and also returning to the outstanding Don’s Prime!