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The Taste of Little Joke in Key West: Tavern on the Hill
When you’re wandering through Key West you expect certain things. Chickens on the street. Beautiful sunsets. A whole lot of fun. I was exploring a neighborhood a little bit away from the main Duval Street party. I was looking for a place that felt like a real local spot. That’s when I saw the sign. Tavern on the Hill.
The name made me laugh. I thought “A hill? In Key West?”. The whole island is famously flat. The name felt like a charming little joke. I was so intrigued I had to go in.
The place was perfect. It was a beautiful cozy spot with a great neighborhood vibe. It wasn’t a loud tourist bar. It was a real restaurant buzzing with happy conversation. It felt like a place people come back to again and again.
I sat down and looked at the menu. It was a beautiful list of Italian inspired dishes. On a hot Key West day I wanted something cool and fresh. My eyes landed on the Burrata Salad.
When it came out it was a picture of a perfect summer day. A big beautiful ball of creamy burrata cheese sat on a bed of fresh tomatoes and greens. It was drizzled with a beautiful balsamic glaze.
I cut into the burrata and the creamy inside spilled out. I got a bite with a little bit of everything. It was a moment of pure bliss. The cheese was so fresh and creamy. The tomatoes were sweet and juicy. The glaze was the perfect tangy counterpoint. It was such a simple dish but every single ingredient was perfect. It tasted like sunshine on a plate.
Food this good this thoughtful always has a story.
I got to talking with my server. I said “I have to ask about the name. It’s hilarious. Is there really a hill in Key West I don’t know about?”
She laughed a big warm laugh. “That’s the joke” she said. She told me the restaurant is a true family affair. It’s owned and run by a family that has been a part of the Key West restaurant scene for a long long time. They wanted to create a place that was for the locals. A place with a real neighborhood feel.
She said the name was their little wink to the community. A fun inside joke that shows they don’t take themselves too seriously.
And just like that my beautiful salad made perfect sense.
The reason it was so perfect is because this is a restaurant run by a family that has a deep love for what they do. And the name is a reflection of their personality. Warm fun and full of local charm.
I left Tavern on the Hill with a huge smile on my face. It felt like I had been let in on a wonderful secret. A place with a great sense of humor a lot of heart and a salad that tastes like a perfect Key West day. It’s a real treasure.
A Plate of Sunshine: Recreating that Burrata Salad
That salad at Tavern on the Hill tasted so much like sunshine it’s a feeling I wanted to bring home with me. A recipe for a burrata salad feels less like a recipe and more like an assembly of beautiful things. It’s a story you tell on a plate and the main character is the cheese.
The whole adventure starts with finding the best burrata you can. I like to take it out of the fridge a little while before I serve it so it’s not too cold. The real magic of burrata is that creamy surprise inside and it’s best when it’s not refrigerator cold.
While the cheese is relaxing I build it a beautiful bed to rest on. I find the best juiciest tomatoes I can get my hands on. Heirlooms are amazing if you can find them with all their funny shapes and bright colors. I slice them up and arrange them on a big platter. Then I tuck some fresh basil leaves in between the slices and give it all a little sprinkle of good flaky sea salt.
Once the tomato bed is ready the star of the show makes its entrance. I gently place the ball of burrata right in the center. Now for the final touches that bring it all together. I drizzle a good fruity olive oil over everything. Then comes the sweet and tangy balsamic glaze. You can buy a good thick glaze or just make your own by simmering some balsamic vinegar in a little pot until it gets syrupy. A final little sprinkle of salt and a crack of black pepper and it’s done.
You bring that platter to the table and for a minute it feels like you’ve captured a little piece of that Key West sunshine. It’s a reminder that sometimes the most delicious meals are the ones where you just let beautiful ingredients be themselves.
Chef’s Notes: Cherry Burrata Salad
• Let burrata rest at room temperature – This unlocks its creamy center. Cold burrata stays firm and won’t ooze properly when cut.
• Roast tomatoes just until blistered – You want concentrated sweetness without collapse. Watch for skins to puff and split slightly.
• Add vinegar while tomatoes are hot – The heat blooms acidity and balances the olive oil’s richness. No stirring needed—just let it soak in.
• Use a shallow dish for plating – This keeps juices contained and makes scooping easier. Burrata should sit gently in the center, not buried.
• Dollop pesto in scattered spots – Avoid smearing. Random placement creates visual contrast and lets diners mix flavors as they eat.
• Finish with torn basil and flaky salt – These add texture and brightness. Tear basil by hand to avoid bruising.
• Serve with warm crusty bread – Toasted or rubbed with garlic, it’s essential for mopping up juices and cheese.
• Customize with herb or spice twists – Try thyme, chili flakes, or mint for variation. A drizzle of balsamic glaze adds depth.
• Keep leftovers separated – Tomatoes at room temp, burrata chilled. Reassemble just before serving to preserve texture.
• Add crunch or protein – Toasted pine nuts, almonds, or even crispy chickpeas elevate the salad and add substance.
Cherry Burrata Salad
Get ready to wow your taste buds with this sensational Cherry Burrata Salad! We’re talking blistered cherry tomatoes bursting with sweet juices, a pillowy burrata heart that oozes creamy bliss, fresh basil pops and a drizzle of vibrant pesto all on a crisp white plate. Whether you’re hosting a casual dinner party or craving a light summer lunch, this dish delivers rustic Italian charm in just 20 minutes. It’s simple, elegant, and guaranteed to impress—no fancy skills required!
4
servings10
minutes10
minutes305
kcal30
minutes50
minutesKeep the screen of your device on
Ingredients
- Burrata cheese
6 ounces ball of burrata cheese room temperature for best creaminess
- Roasted Tomatoes
1 pound cherry tomatoes rinsed and patted dry
2 tablespoons extra virgin olive oil
1 small shallot finely diced
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 teaspoon sherry vinegar or red wine vinegar
- Garnish Serving
¼ cup basil pesto store-bought or homemade
1 tablespoon extra virgin olive oil for finishing
Handful fresh basil leaves torn
Slices crusty bread warmed for mopping
- Alternative Ingredients
Burrata → fresh mozzarella plus a spoonful of mascarpone for a similar oozy core
Cherry tomatoes → grape or quartered plum tomatoes if unavailable
Extra virgin olive oil → avocado oil or light-flavored grapeseed oil
Shallot → finely sliced red onion or 1 small garlic clove minced
Sherry vinegar → substitute with apple cider or red wine vinegar
Basil pesto → swap for arugula pesto or sunflower-seed pesto nut-free
Crusty bread → gluten-free baguette or serve with crisp vegetable crudités
Basil leaves → fresh parsley mint, or baby arugula for a different herb note
Kosher salt → sea salt flakes adjust quantity to taste
Black pepper → white pepper or crushed pink peppercorns
Directions
- Burrata Prep – Unpack the burrata and let it rest at room temperature for about 30 minutes. This step gently warms the cheese so it’s soft and luscious when cut. Removing the chill helps the creamy interior flow freely.
- Roast Tomatoes – Preheat the oven to 400°F (200°C). In a mixing bowl, toss tomatoes with 2 tablespoons of olive oil, diced shallot, salt, and pepper. Spread evenly on a baking sheet and roast for about 10 minutes until skins blister but aren’t collapsing—this concentrates sugars and intensifies flavor.
- Acid Finish – Slide the baking sheet halfway out of the oven and drizzle the tomatoes with 1 teaspoon of sherry vinegar. No need to stir; allow the vinegar to bloom into the hot tomatoes for 1–2 minutes. This brightens the dish with a gentle tang. (Optional: add a pinch of dried Italian herbs at this stage.)
- Plate Assembly – Transfer the warm tomatoes to a shallow serving dish, arranging in a single layer. Gently place the burrata in the center and drizzle 1 tablespoon of extra virgin olive oil over everything. Dollop pesto in random spots, then sprinkle torn basil leaves and flaky salt for texture contrast.
- Serve Eat – Offer slices of warm crusty bread alongside and encourage guests to break into the burrata. Scoop up a bit of tomato, cheese, pesto, and bread in each bite. The juices left on the plate are perfect for sopping—don’t waste a drop!
Equipment
- Chef’s Knife
- Cutting Board
- baking sheet
- Mixing Bowls
- measuring cups and spoons
Notes
- For a flavor variation, roast tomatoes with a sprig of thyme or a pinch of chili flakes before adding vinegar.
- Serve alongside grilled zucchini or prosciutto-wrapped melon for a colorful antipasto spread.
- Leftovers? Keep components separate; tomatoes at room temperature, cheese chilled. Assemble just before serving to preserve texture.
- If you love crunch, toast the bread with a garlic clove rub before plating.
- To bump up protein, scatter toasted pine nuts or slivered almonds over the salad.
Nutrition Facts
- Serving Size: 1g
- Calories: 305kcal
- Fat: 29g
- Saturated Fat: 9g
- Trans Fat: 0g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 8g
- Cholesterol: 37mg
- Sodium: 550mg
- Potassium: 300mg
- Carbohydrates: 7g
- Fiber: 1g
- Sugar: 4g
- Protein: 11g
- Vitamin A: 1275IU
- Vitamin C: 29mg
- Calcium: 307mg
- Iron: 1mg
FAQs: Cherry Burrata Salad
What bread pairs best with this salad?
Crusty baguette or rustic sourdough are ideal choices for scooping up the creamy cheese and roasted tomatoes. Tavern on the Hill often highlights artisanal breads to complement soft cheeses, making each bite feel layered and hearty. Recreating this pairing at home captures the same comforting spirit that Tavern on the Hill brings to its tables.
Can I prepare the burrata in advance?
It’s best to serve burrata at room temperature soon after resting for 30 minutes. Tavern on the Hill emphasizes proper temperature for cheeses, ensuring they’re served at peak creaminess for guests. Following their method gives you that same lush texture you’d expect when dining at Tavern on the Hill.
What’s a good substitute for sherry vinegar?
Red wine vinegar or apple cider vinegar make excellent alternatives. At Tavern on the Hill, chefs use both options depending on seasonal availability while still preserving balance in the dish. Either choice works well, allowing you to capture the bright acidity that Tavern on the Hill uses to lift flavors.
How should leftovers be stored?
Keep tomatoes at room temperature and refrigerate the burrata separately. Tavern on the Hill kitchens also keep components separate until final plating, preserving the integrity of each element. This way, when reassembled, the dish tastes as fresh as if you ordered it at Tavern on the Hill.
Can I add protein to this salad?
Yes, grilled chicken, shrimp, or even toasted nuts can boost protein without overpowering the burrata. Tavern on the Hill often layers proteins thoughtfully into salads, creating balance between richness and lightness. Adding your own protein twist at home mirrors the same culinary creativity you’d find at Tavern on the Hill.
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