With just a few ingredients, this tomato burrata salad has it all: incredible flavor, healthy ingredients, and looks simply gorgeous on a plate.
If there's one summer dish that's my go-to, without a doubt, it's this tomato burrata salad.
I still remember the first time I had burrata cheese. We'd gone to a local farmer's market where a local farm stand was selling some. I'd never heard of it, and assumed it was similar to fresh mozzarella.
And it is. But it's so much more! And, in my opinion, so much better in almost every way.
Burrata cheese, also known as Mozzarella di Burrata, looks almost identical to fresh mozzarella, so it's easy to confuse the two. The outer "shell" is actually made of mozzarella, but the inside is soft and pillowy, made of soft curds of cheese and cream. This creamy inside oozes out when it's cut into, offering a wonderfully creamy texture that other salads just don't have. "Burrata" translates to "buttery" in Italian, so you know it's going to be one amazing dish!
I was so pleasantly surprised with this exciting new cheese that I started buying it every week that summer. I put it on almost everything, and served it at every gathering: as an appetizer, a burrata salad course, even as a dessert with roasted strawberries and honey!
These days, I don't get to the farmer's markets as often as I'd like, so I rely on our trusty local Trader Joe's. I love their burrata because it's cheaper than I can find elsewhere, plus it comes with two good-sized balls in one container - enough for two salads for the week.
Although I use it year-round (putting it on pizza is my latest obsession), it's the hot summer months where this burrata salad really shines. Paired with fresh summer tomatoes, some fresh basil, a drizzle of good olive oil and balsamic glaze, and this burrata salad rivals any you'd pay top dollar for in any fine restaurant.
Tomato Burrata Salad Ingredients
- Burrata cheese: It's much easier to find burrata cheese in stores than it used to be. Check your local grocer or head to a Costco, Target, or Trader Joe's where it's almost always in stock. BelGioioso and di Stefano are widely available and a great choice or look fresh burrata at the deli counter, an Italian specialty store for farmers' market.
- Fresh tomatoes: If you can get your hands on fresh summer tomatoes, they'll be the best choice by far. This recipe uses cherry tomatoes but feel free to substitute or mix and match any tomato variety such as grape, Roma or heirloom tomatoes.
- Fresh basil leaves: Use as much or as little of the fresh basil that you like!
- Extra-virgin olive oil: Try to go with a good-quality oil if you have it. There are so few ingredients in this burrata salad that every one counts.
- Balsamic glaze: This is widely available and I like the Trader Joe's version. Of course, it's also incredibly simple to make a balsamic reduction at home.
- Flaky sea salt: If you don't have a flaky salt, use what you've got. Just don't skip the salt if possible - it makes a big difference in the overall flavor.
(Scroll down to the bottom for the printable recipe card with exact measurements and recipe instructions.)
How To Make A Burrata Salad
This is truly one of the easiest salads you can make. There have been many times I haven't felt like cooking but still wanted something fresh and delicious, so I simply slice a tomato, drop in a small ball of burrata, add a few basil leaves, then drizzle on a little oil and balsamic. Voila! Instant delicious dinner.
- Prepare the burrata: Remove the burrata from its liquid and pat it dry.
- Prepare the tomatoes: Halve the tomatoes and arrange them in a bowl or small plate. Top with the burrata.
- Season and dress the salad: Season everything with a flaky sea salt and drizzle with a small amount of high-quality extra-virgin olive oil and some balsamic glaze, back and forth in a zig-zag pattern.
- Add basil: Top everything with fresh basil leaves at the end so they don't get coated with oil and/or vinegar. It just makes a prettier salad when presenting it!
Variations
Although this burrata salad is perfect as-is, there are easy ways to elevate it even more. The great thing about this burrata salad is that you can just throw almost any amount of these ingredients together and it'll taste fantastic. Maybe you're watching calories so you halve the burrata and add extra tomato. Or you really love basil so you decide to double it. Or, if you're like me, you want a lot of burrata and a lot of balsamic glaze - go for it! Make this salad any way you choose, because it's that good no matter how you make it.
Here are a few ingredients to give it a fresh twist:
- Fresh peaches - Wash and slice a fresh peach, then just add it to the rest of the ingredients. It adds a sweet note and is especially refreshing during the hot months of the year.
- Prosciutto - This salty, dry-cured "ham" gives a burrata salad a much more complex flavor. And who doesn't love prosciutto? Fold small pieces around the other ingredients so you can get a little in each bite.
- Fresh greens - Make a base with a mix of greens, then add the rest of the ingredients on top. This makes for a heartier salad and a beautiful presentation.
- Basil pesto - Add a dollop for a fresh burst of flavor.
- Roasted tomatoes - Slow-roast some cherry tomatoes, mixing them in with the same amount of fresh.
- Whole tomatoes - We use cherry tomatoes in this recipe, but you can slice or dice a large whole tomato if you prefer.
- Fresh mozzarella - Add some mini balls of mozzarella, especially if you're making a large platter of burrata salad for a party.
- Fresh cucumber - This is an ingredient that I sometimes add when I want to get in a few more veggies. Cucumbers add a nice crunch and are so good with the balsamic.
Tomato Burrata Salad
With just a few ingredients, this burrata salad has it all: incredible flavor, healthy ingredients, and looks simply gorgeous on a plate.
Ingredients
- 1 (4-ounce) ball burrata cheese, drained and brought to room temperature
- 1 pound (16 ounces) fresh cherry tomatoes, halved
- 1–2 teaspoons extra-virgin olive oil
- 1–2 tablespoons balsamic glaze, for drizzling
- ½ teaspoon flaky sea salt, or to taste
- 8–10 fresh basil leaves, gently torn
Instructions
- Prepare the burrata: Remove the burrata from its liquid and gently pat dry with a paper towel. Let it sit at room temperature for 15–20 minutes for the best flavor and texture.
- Arrange the tomatoes: Spread the halved cherry tomatoes evenly on a serving platter or shallow bowl.
- Add the burrata: Place the burrata in the center of the tomatoes, keeping it whole or gently tearing it open to reveal the creamy center.
- Dress the salad: Drizzle the tomatoes and burrata with extra-virgin olive oil and balsamic glaze. Sprinkle evenly with flaky sea salt.
- Garnish and serve: Scatter the freshly torn basil leaves over the salad. Serve immediately while the tomatoes are fresh and the burrata is creamy.
Notes
- Tomatoes: Use ripe, sweet cherry tomatoes for the best flavor. Grape tomatoes or a mixture of colorful heirloom cherry tomatoes also work well.
- Burrata: Bring the cheese to room temperature for 15–20 minutes before serving to enhance its creamy texture. Keep refrigerated until shortly before serving.
- Balsamic glaze: Use a thick balsamic reduction rather than regular balsamic vinegar for a sweeter flavor and attractive drizzle.
- Make ahead: Halve the tomatoes and prepare the basil in advance, but assemble and dress the salad just before serving for the freshest results.
- Serving: Enjoy with toasted baguette slices or crusty bread to soak up the olive oil, balsamic glaze, and creamy burrata.
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving:Calories: 278Total Fat: 17gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 45mgSodium: 950mgCarbohydrates: 17gFiber: 2gSugar: 14gProtein: 14g
This data was provided and calculated by Nutritionix.
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