Tomato Burrata Salad tastes like sweet summer tomatoes meeting creamy burrata with peppery basil and a bright balsamic finish. You can whip it up in 10 minutes, so it suits weeknight dinners, date nights, and any no-cook appetizer craving. I fell for this combo a decade ago at a Brooklyn stoop party, and I still bring it to every patio table.
Why You Should Try This Tomato Burrata Salad
Tomato Burrata Salad packs big flavor with minimal effort. Ripe heirloom tomatoes, lush burrata cheese, extra-virgin olive oil, and flaky sea salt do the heavy lifting. You get a caprese-style bite that feels luxurious yet simple.
This no-cook salad fits gluten-free and vegetarian menus and scales well for crowds. You can plate it as an appetizer, a brunch side, or a light dinner with bread. Cleanup stays easy, and the colors make the table look like summer confetti.
Ingredients You’ll Need
- Tomatoes: 1.5 to 2 pounds ripe heirloom tomatoes, or a mix of cherry and grape tomatoes. Out of season, use high-quality cherry tomatoes for better flavor.
- Burrata: 8 to 12 ounces burrata cheese, room temperature for peak creaminess. Swap in fresh mozzarella if needed, though it won’t ooze like burrata.
- Fresh basil: 1 cup loosely packed leaves. Try fresh mint for a bright twist.
- Extra-virgin olive oil: 3 to 4 tablespoons. Choose a fruit-forward brand like California Olive Ranch or Lucini.
- Balsamic: 1 to 2 tablespoons aged balsamic vinegar or balsamic glaze. Pantry shortcut: use store-bought balsamic glaze for an instant glossy drizzle.
- Sea salt: flaky salt such as Maldon. Kosher salt works for seasoning the tomatoes.
- Black pepper: freshly ground.
- Optional boosters: thinly sliced red onion or shallot, thin cucumber rounds, toasted pine nuts or pistachios, crushed red pepper, lemon zest, pesto drizzle (store-bought works), or a few olives.
- Bread for serving: crusty baguette or grilled sourdough.
Equipment:
- Large cutting board and sharp knife, preferably a serrated knife for tomatoes
- Paper towels
- Serving platter or low bowl
- Small bowl and spoon
- Tongs or clean hands for tossing
How to Make Tomato Burrata Salad
Prep the tomatoes 5 minutes
- Rinse and dry the tomatoes. Core large tomatoes and cut them into thick wedges or slices. Halve cherry tomatoes. Lay them on paper towels to catch extra moisture.
Season and marinate 5 minutes
- Add the tomatoes to a bowl. Sprinkle with kosher salt and a few grinds of black pepper. Drizzle 1 to 2 tablespoons olive oil and 1 teaspoon balsamic, then toss gently. Let the tomatoes sit for 5 minutes so the salt draws out juices and builds flavor.
Plate the burrata 1 minute
- Place the burrata on a platter. Gently pat it dry. If the ball looks large, tear it into two or three pieces so everyone gets some cream.
Dress and finish 2 minutes
- Spoon the tomatoes and their juices around the burrata. Drizzle more olive oil over everything, then add a light drizzle of balsamic or balsamic glaze. Tear basil over the top. Add any optional boosters you like, such as toasted nuts or lemon zest.
Serve right away
- Finish with flaky sea salt and more black pepper. Bring bread to the table and invite people to tear into the burrata and swipe up the tomato juices. Snap a quick pic if you must, then dig in before the basil wilts.
Tips & Tricks
- Let the burrata sit at room temp for 20 to 30 minutes so the center turns silky.
- Use a serrated knife for clean tomato slices.
- Salt the tomatoes early to build flavor and draw out tasty juices for the dressing.
- Out of season, choose cherry tomatoes and add a tiny pinch of sugar to boost sweetness.
- Swap balsamic with red wine vinegar plus a dab of honey if you prefer a lighter bite.
- Toast nuts in a dry skillet for 2 to 3 minutes to add crunch and aroma.
- Drizzle a peppery finishing oil at the end to make the flavors pop.
- Tear basil by hand to avoid bruising and black edges.
- Plate in a shallow bowl so the juices pool and coat the bread.
What to Serve with Tomato Burrata Salad
I like this salad with grilled sourdough or garlic crostini and a sprinkle of sea salt. Pair it with grilled chicken, seared shrimp, or thin slices of prosciutto for a heartier spread. It also plays well with pasta tossed in olive oil and lemon, or a simple arugula salad. Pour a chilled rosé, sauvignon blanc, or a spritzy Italian soda if you skip alcohol.
Make-Ahead and Storage
- Make-ahead: Slice tomatoes up to 2 hours ahead and keep them at room temp. Wait to salt them until 10 to 15 minutes before serving. Keep burrata in its liquid in the fridge and set it out 20 to 30 minutes before plating.
- Storage: Store leftover tomatoes and burrata in separate airtight containers. Tomatoes keep best for 24 hours in the fridge, though they taste best the same day. Burrata keeps 1 to 2 days once opened.
- Freezer: Skip the freezer. Tomatoes and burrata lose texture after freezing.
- Reheating: This salad serves cold or at cool room temp. Do not reheat. Bring leftovers to room temp for 20 minutes, then freshen with a splash of olive oil and a pinch of salt.
Tomato Burrata Salad
Tomato Burrata Salad is a simple, fresh dish featuring ripe tomatoes and creamy burrata cheese, finished with olive oil and fresh basil.
Ingredients
Instructions
- Arrange the sliced tomatoes on a serving platter in an even layer, slightly overlapping the pieces.
- Gently place the burrata in the center of the tomatoes. If the burrata balls are large, you can cut them in half or tear them into chunks.
- Drizzle the tomatoes and burrata evenly with the extra-virgin olive oil and, if using, the balsamic glaze or vinegar.
- Season with kosher salt and freshly ground black pepper to taste.
- Scatter the torn fresh basil leaves and toasted pine nuts (if using) over the top.
- Serve immediately at room temperature so the tomatoes are juicy and the burrata is soft and creamy.
Notes
Nutrition Information
Approximate per serving (1/4 of recipe): 260 calories; fat 22 g; saturated fat 9 g; carbohydrates 7 g; fiber 1 g; sugars 4 g; protein 9 g; sodium 320 mg. Values are estimates and will vary based on product brands, exact weights, and portion sizes.
Approximate per serving (1/4 of recipe): 260 calories; fat 22 g; saturated fat 9 g; carbohydrates 7 g; fiber 1 g; sugars 4 g; protein 9 g; sodium 320 mg. Values are estimates and will vary based on product brands, exact weights, and portion sizes.