tomato burrata salad

You know those days when you just need something utterly fresh, ridiculously simple, and yet, feels like a little bit of a treat? That’s precisely when this tomato burrata salad comes to my rescue, time and time again. It’s the kind of dish that brightens up even the dreariest Tuesday evening. I remember the first time I made it, really *made* it, not just tossed some tomatoes and cheese together. It was for a small gathering of friends, and honestly, I was a little nervous they wouldn’t be impressed. But oh my goodness, the reaction! Everyone raved about it. It’s got this incredible ability to taste so much more elegant and complex than the minimal effort required. Think of it as a summer picnic staple, a light lunch hero, or even a fancy starter that doesn’t break the bank or your spirit. It’s my go-to when I’m craving something that tastes like pure sunshine, and honestly, who doesn’t need a bit of that?

What is a tomato burrata salad?

So, what exactly is this magical dish we’re talking about? At its heart, a tomato burrata salad is an elegant, deconstructed celebration of simple, high-quality ingredients. It’s not your average side salad; it’s more of a star player. We’re talking about peak-season, juicy tomatoes at their very best, paired with the creamiest, most luxurious burrata cheese you can find. The magic really happens when we drizzle it with a good olive oil, sprinkle it with fresh herbs, and maybe a little pinch of flaky sea salt and a crack of Black Pepper. It’s simple, yes, but in its simplicity lies its genius. It’s less about following a strict recipe and more about letting the incredible flavors of the ingredients shine. It’s essentially a gourmet appetizer that you can whip up in under 10 minutes, making it a lifesaver for impromptu get-togethers or when you just want to treat yourself without a fuss.

How to Make Tomato Burrata Salad

Quick Overview

The beauty of this tomato burrata salad lies in its effortless assembly. It’s all about selecting the best ingredients and letting them do the talking. You’ll start by arranging your gorgeous tomatoes, nestling the creamy burrata amongst them, and then generously showering everything with fresh herbs, a drizzle of good olive oil, and a touch of salt and pepper. It’s a five-minute wonder that tastes like it took hours of culinary expertise. What makes this method so special is its focus on quality over quantity and technique. We’re not cooking anything here; we’re simply bringing together the finest components for a harmonious bite.

Ingredients

For the Main Event:

• Tomatoes: About 1.5 to 2 pounds of a mix of your favorites. I absolutely adore using heirloom tomatoes for their vibrant colors and diverse flavors – think of those beautiful Brandywine, Cherokee Purple, or Green Zebra varieties. Cherry or grape tomatoes are also fantastic, especially if they’re super sweet. The key is ripeness. You want them to be firm but yield slightly to the touch, with a rich aroma. If your local market has gorgeous, sun-ripened tomatoes, snatch them up!
• Burrata Cheese: Two fresh balls of burrata, about 4-8 ounces each. This is the star, so don’t skimp on quality here. Look for burrata that’s plump and has a lovely sheen. When you cut into it, the stracciatella (the creamy interior) should ooze out luxuriously.
• Fresh Basil: A generous handful of fresh basil leaves. Sweet, aromatic basil is the classic pairing, but feel free to experiment with other herbs like fresh mint, chives, or even a bit of tarragon for a different twist.
• Good Quality Extra Virgin Olive Oil: You’ll need about 3-4 tablespoons. This isn’t just for flavor; it binds everything together. Invest in a good, flavorful olive oil – it makes a world of difference here.
• Flaky Sea Salt: Such as Maldon or a good quality finishing salt. Just a pinch or two to bring out the flavors.
• Freshly Ground Black Pepper: To taste.

Optional but Highly Recommended Additions:

• Balsamic Glaze: A drizzle of thick, syrupy balsamic glaze adds a wonderful sweet and tangy counterpoint.
• Toasted Pine Nuts or Almond Slivers: For a lovely crunch.
• Thinly Sliced Red Onion or Shallots: For a little peppery bite (soak them in cold water for 10 minutes to mellow their flavor if you prefer).
• A clove of Garlic, finely minced: Rubbed on the serving platter or mixed into the olive oil for a subtle garlicky kick.

Step-by-Step Instructions

Step 1: Prepare Your Tomatoes

Wash your tomatoes thoroughly and pat them dry. If you’re using larger tomatoes, slice them into wedges or thick rounds. For smaller cherry or grape tomatoes, you can leave them whole or halve them. Arrange them artfully on your serving platter. I like to mix different colors and sizes for visual appeal. If using red onion or shallots, slice them very thinly and you can either scatter them now or soak them in ice water for about 10 minutes to make them milder before adding. I often find soaking them makes a big difference, especially if you’re not a huge fan of raw onion’s bite.

Step 2: Add the Burrata

Gently place the balls of burrata cheese amongst the tomatoes on your platter. You can leave them whole, or for a more dramatic effect, tear them slightly with your hands just before serving to reveal that luscious creamy interior. Be delicate; you want the stracciatella to flow out naturally.

Step 3: Dress with Olive Oil and Seasoning

Drizzle the good quality extra virgin olive oil generously over the tomatoes and burrata. Don’t be shy; this is where a lot of the flavor comes from! Now, sprinkle the flaky sea salt over everything – this really makes the tomatoes pop. Finish with a good grind of fresh black pepper.

Step 4: Add Fresh Herbs

Tear or roughly chop your fresh basil leaves and scatter them over the salad. If you’re using other herbs, add them now too. The aroma of fresh basil hitting the olive oil and tomatoes is just heavenly.

Step 5: Add Optional Enhancements

If you’re using balsamic glaze, drizzle it over the top in a decorative pattern. Scatter any toasted nuts or seeds for added texture. If you opted for the minced garlic, you can either rub it on the serving platter before adding the tomatoes or mix it into the olive oil before drizzling.

Step 6: Serve Immediately

This dish is best served immediately while the burrata is perfectly creamy and the tomatoes are at their freshest. Present it to your guests or family, and watch their eyes light up. It’s truly a showstopper with minimal effort!

What to Serve It With

This tomato burrata salad is so versatile, it can fit into almost any mealtime scenario. For breakfast, I love serving a smaller portion alongside some crusty toast and a perfectly brewed cup of coffee. It’s a surprisingly satisfying and light way to start the day, offering a burst of freshness that cuts through any morning grogginess. When it comes to brunch, this salad truly shines. It’s elegant enough to impress guests but still feels relaxed and unpretentious. Imagine it as part of a larger spread with perhaps some scrambled eggs, smoked salmon, and mini quiches. A crisp white wine or a sparkling rosé makes a wonderful accompaniment. As a dessert? Well, maybe not a traditional dessert, but it’s fantastic as a light, palate-cleansing course after a rich meal, especially during warmer months. Think of it as a sophisticated sweet and savory ending. And for those moments when you just need a quick, delicious snack, this salad is a lifesaver. It’s perfect for cozy snacks alongside a glass of chilled water or a light herbal tea. My family often asks for this when they’re craving something a bit special but don’t want a heavy meal. We’ll sometimes have it with a side of warm, crusty bread for dipping into the incredible juices. It’s truly a crowd-pleaser in every sense.

Top Tips for Perfecting Your Tomato Burrata Salad

After making this dish more times than I can count, I’ve picked up a few little tricks that I think really elevate it from good to absolutely spectacular. When it comes to the tomatoes, I can’t stress enough the importance of ripeness. If you’re not in tomato season, it’s okay to use good quality canned San Marzano tomatoes (drained very well, of course), but the fresh ones are truly where it’s at. Always taste your tomatoes before you season; some are naturally sweeter than others. For the burrata, my biggest tip is to let it come to room temperature for about 20-30 minutes before serving. Cold burrata is a little less yielding and its flavor is slightly muted. Don’t be afraid to tear it open gently; that creamy stracciatella spilling out is half the fun! When it comes to mixing, remember, we’re not tossing here. It’s more of an arrangement and a gentle drizzle. Over-handling can make the tomatoes mushy and the burrata lose its integrity. My favorite swirl customization involves artfully arranging the tomatoes in a circle or cluster, then placing the burrata in the center and letting it naturally break open. For color, I love using a mix of red, yellow, and even striped heirloom tomatoes. If you don’t have balsamic glaze, a good quality balsamic vinegar reduced on the stovetop until syrupy works wonderfully. I learned this trick after years of finding store-bought glazes too thin. For baking tips, well, there’s no baking here, which is part of the magic! But if you were to adapt it or serve it alongside something baked, ensure your oven is properly preheated. For my *own* secret, I sometimes like to add a tiny pinch of sugar to the tomatoes if they’re a bit tart, or a tiny pinch of salt to sweet ones. And when it comes to the glaze, make sure it’s thick enough to drizzle, not run off. If it’s too thin, a few minutes on low heat will thicken it right up. Trust me on this one!

Storing and Reheating Tips

Honestly, the absolute best way to enjoy this tomato burrata salad is freshly made. It really is a dish that’s designed to be eaten right away. However, life happens, and sometimes you might have leftovers. If you find yourself with extra, the best approach depends on how much is left. For room temperature storage, any leftovers should ideally be consumed within a couple of hours. If you need to store it for a bit longer, cover the platter loosely with plastic wrap or foil and keep it in a cool spot, away from direct sunlight. For refrigerator storage, I would carefully transfer any remaining salad into an airtight container. Try to keep the burrata intact as much as possible. It will last for about a day in the fridge, but the texture of the tomatoes might soften slightly. The burrata itself can become a little firmer when chilled. When it comes to freezer instructions, I wouldn’t recommend freezing this salad. The fresh ingredients, especially the burrata and tomatoes, don’t freeze well and will lose their lovely texture. If you absolutely must, you could freeze components separately, but the magic of this dish is in its fresh assembly. For glaze timing advice, if you know you’ll have leftovers, it’s often best to drizzle the balsamic glaze just before serving. If you do store leftovers and want to add glaze later, simply drizzle it on top once you’ve plated the remaining salad. Reheating isn’t really applicable here; this salad is meant to be served at room temperature or slightly chilled.

Frequently Asked Questions

Final Thoughts

Honestly, this tomato burrata salad is more than just a recipe for me; it’s a little piece of culinary sunshine that I love sharing. It embodies everything I adore about cooking: simple, beautiful ingredients coming together to create something truly magical. It’s proof that you don’t need hours in the kitchen or fancy techniques to create a dish that’s both impressive and incredibly satisfying. It’s the perfect answer when you’re looking for something light, fresh, and utterly delicious. If you love this recipe and are looking for other ways to enjoy fresh, seasonal produce, you might also enjoy my Caprese Skewers with Pesto Drizzle or my Grilled Peach and Prosciutto Salad. They share that same emphasis on vibrant flavors and minimal fuss. I truly hope you give this tomato burrata salad a try. I can’t wait to hear how it turns out for you! Let me know in the comments below what your favorite tomato varieties are or any fun twists you add. Happy assembling!

Tomato Burrata Salad

A simple and refreshing salad featuring ripe tomatoes, creamy burrata cheese, fresh basil, and a light vinaigrette. Perfect as a starter or a light lunch.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 1.5 lbs ripe tomatoes mixed variety, such as cherry, heirloom, or Roma
• 1 oz burrata cheese
• 0.5 cup fresh basil leaves torn or roughly chopped
• 0.25 cup extra virgin olive oil
• 2 tbsp balsamic glaze
• 0.5 tsp salt or to taste
• 0.25 tsp black pepper freshly ground, or to taste

Instructions

 

Preparation Steps

• Wash and slice or halve the tomatoes, depending on their size. Place them in a large serving bowl.
• Gently tear the burrata cheese into pieces and scatter them over the tomatoes.
• Tuck the fresh basil leaves amongst the tomatoes and burrata.
• Drizzle the extra virgin olive oil over the salad.
• Drizzle the balsamic glaze over the salad.
• Season with salt and freshly ground black pepper to taste.
• Serve immediately.

Notes

For an extra touch, you can add a pinch of red pepper flakes or a sprinkle of toasted pine nuts.