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Once tomatoes get super sweet and juicy in the summer, I go straight for this Tomato Burrata Salad. It’s packed with bright, sunny flavors and comes together in just a few minutes. It really lets each simple thing shine.
I started making this for cookouts after a neighbor brought it to our block party. It became a family tradition—now everyone asks for it the moment summer rolls in.
Vibrant Ingredients
- Balsamic vinegar: syrupy and sweet, a drizzle adds zing and depth to everything
- Extra virgin olive oil: bold and fruity, you want the real good stuff for drizzling on top
- Sea salt flakes or crystals: makes every bite pop, sprinkle and taste as you go
- Black pepper: grind it fresh for a gentle heat that cuts the creaminess
- Burrata cheese: rich and soft in the middle, keep cold so slicing is easy
- Fresh basil leaves: super fragrant and green, skip any limp or dark bits
- Cherry tomatoes: juicy little guys, use a rainbow mix for the prettiest salad
- Heirloom tomatoes: pick firm, colorful ones for top freshness and beauty
Easy Instructions
- Season and Finish:
- Shake salt and pepper all over, then let a generous stream of olive oil and a splash of balsamic hit the whole plate. Eat it right away so that creamy burrata stays cool and dreamy.
- Layer the Cheese:
- Carefully tear the burrata into chunky pieces—don’t worry if it gets a little messy. Leave those soft bits oozing over the tomatoes and basil so every forkful is creamy.
- Shred the Basil:
- Roll the basil leaves up and slice them into skinny strips. Toss on the tomatoes, letting the scent do its thing.
- Add the Cherries:
- Slice the cherry tomatoes in half so you can see the juicy centers. Tumble them over the big tomato rounds for sweet pops of flavor.
- Slice Big Tomatoes:
- Chop the heirloom tomatoes into thick circles—about a third of an inch thick—so they’re sturdy and juicy. Lay them out so they overlap each other a bit.
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Every year, I count down to those first amazing market tomatoes so I can pair them with burrata. Nothing beats the day at a picnic when my kids gobbled every tomato before even touching their burgers.
Save & Store
This salad’s best right after you put it together. If you want to work ahead, keep sliced tomatoes in a sealed container and stash the burrata in the fridge until serving. You can keep leftovers for one day in the fridge, but know the tomatoes soften with time.
Swap Ideas
If burrata is nowhere to be found, use chunks of fresh mozzarella. For a tangy twist, toss in a little crumbly goat cheese instead of burrata. Can’t get heirloom tomatoes? Use ripe Roma or regular tomatoes, and boost the cherry tomatoes for extra sweet bites.
How To Eat It
I love having this as a light lunch with some chewy bread to scoop up all the juice. It works great as a side kick for grilled stuff or put out with a spread of summer snacks. Sometimes I just pile everything on a big dish and let everyone dig in.
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Background
This fresh dish borrows from the classic Caprese salad you’d find in Italy but piles on rich, creamy burrata. It’s all about simple summer flavors—Mediterranean style—letting the food speak for itself, and enjoying time together.
Frequently Asked Questions
- → What types of tomatoes work well here?
You can pick any tomatoes that are ripe and flavorful. Using both heirloom and cherry varieties adds great texture and flavor balance.
- → What ingredients complement burrata here?
Pair creamy burrata with juicy seasonal tomatoes, fresh basil leaves, balsamic vinegar, and high-quality olive oil for a perfect match.
- → How should I serve this dish?
Layer the sliced tomatoes with burrata on a plate, sprinkle fresh basil, and finish with a drizzle of balsamic, olive oil, salt, and pepper. Serve chilled right away.
- → Can I make this ahead of time?
It’s better to put everything together just before eating, but you can prep the tomatoes early and store them in the fridge.
- → Could this count as a full meal?
It works well as a small main dish if you add crusty bread, or enjoy it as a side or appetizer.