I brought this Burrata And Tomatoes salad to a dinner and everyone assumed I’d slaved over it while I quietly soaked up the compliments.

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I’m obsessed with this Burrata and Tomatoes thing because it tastes like summer made a salad. I love how the milky burrata balls melt into sweet, sun-warmed ripe tomatoes.

It’s simple, messy, loud flavor that makes me actually shut up and eat. This Italian Burrata Salad looks fancy, but feels real.

Drips of olive oil and a pinch of flaky sea salt and I’m hooked. Bring this to a backyard night and I guarantee people will fight over the last bite.

Don’t be surprised if you eat most of it yourself, honestly. You’ll thank me and then want even more.

Ingredients

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Burrata: creamy, milky center that makes the salad feel indulgent.
Tomatoes: juicy, sweet bites that make every forkful lively.
Basically basil: fresh herbal hit, brightens and smells like summer.
Olive oil: silky richness that helps flavors glide together.
Plus balsamic glaze: glossy sweet-tang for sassy, slightly sticky bites.
Sea salt: flaky crunch that makes everything pop.
Black pepper: peppery warmth that cuts through the creaminess.
Shallot: thinly sliced bite with a mild onion kick.
Plus lemon: zesty lift so the dish never feels too heavy.

Ingredient Quantities

2 burrata balls (about 8 oz total), room temp if possible

1 lb ripe tomatoes, mixed heirloom and/or 1 pint cherry tomatoes, roughly sliced or halved

1/4 cup fresh basil leaves, torn

3 tbsp extra virgin olive oil

1 tbsp balsamic glaze or reduction (optional but tasty)

1 tsp flaky sea salt, plus more to taste

1/2 tsp freshly ground black pepper

1 small shallot, very thinly sliced (optional)

1 tsp lemon juice or a little lemon zest (optional, brightens things)

How to Make this

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1. Bring the burrata to room temp for at least 20 minutes so it’s soft and creamy when you cut it; while it warms, wash and dry the tomatoes.

2. Slice 1 lb mixed heirloom tomatoes into wedges or halve a pint of cherry tomatoes; put them in a shallow serving bowl or platter so they can sit prettily.

3. If using, peel and very thinly slice the small shallot and scatter it over the tomatoes for a mild bite.

4. Tear about 1/4 cup fresh basil leaves with your hands and sprinkle them over the tomatoes so they don’t bruise.

5. Carefully place the 2 burrata balls on top of the tomatoes; you can leave them whole or gently score the tops so they’re easy to break at the table.

6. Drizzle 3 tablespoons extra virgin olive oil evenly over everything, then add 1 teaspoon lemon juice or a little lemon zest if you want a bright pop.

7. Spoon 1 tablespoon balsamic glaze over the salad if using, or serve it on the side for people to add as they like.

8. Season with 1 teaspoon flaky sea salt and 1/2 teaspoon freshly ground black pepper, then give it a gentle rest for 5 minutes so the flavors mingle.

9. Just before serving, break open the burrata so the creamy center spills over the tomatoes and gently nudge some of the cheese into the mix with a spoon or fork.

10. Taste and adjust salt, pepper or balsamic to your liking, then serve with crusty bread to scoop up the juices and creamy burrata.

Equipment Needed

1. Cutting board
2. Chef’s knife (or sharp paring knife for shallot and scoring burrata)
3. Shallow serving bowl or platter
4. Measuring spoons (for oil, lemon, salt)
5. Small mixing bowl or ramekin (for shallot or balsamic on the side)
6. Spoon (for drizzling oil, balsamic and nudging burrata)
7. Tongs or salad servers (to arrange tomatoes and basil)
8. Microplane or small grater (for lemon zest, optional)
9. Clean kitchen towel or paper towels (to dry tomatoes and wipe hands)

FAQ

2 burrata balls (about 8 oz total), room temp if possible

1 lb ripe tomatoes, mixed heirloom and/or 1 pint cherry tomatoes, roughly sliced or halved

1/4 cup fresh basil leaves, torn

3 tbsp extra virgin olive oil

1 tbsp balsamic glaze or reduction (optional but tasty)

1 tsp flaky sea salt, plus more to taste

1/2 tsp freshly ground black pepper

1 small shallot, very thinly sliced (optional)

1 tsp lemon juice or a little lemon zest (optional, brightens things)

Q: Can I make this ahead of time? A: Sort of. You can slice the tomatoes and prep basil up to 2 hours ahead, but add the burrata and dress it just before serving so it stays fresh and creamy.

Q: What if I cant find burrata? A: Fresh mozzarella is a fine swap, but it wont have the same creamy center. If you use burrata substitute, look for the freshest option you can find.

Q: How do I store leftovers? A: Store any leftovers in an airtight container in the fridge for up to 24 hours. The tomatoes will release water and burrata will firm up, so it wont be as good as fresh but still tasty.

Q: Can I add protein like chicken or prosciutto? A: Yes. Thin slices of prosciutto or grilled chicken on the side make it more filling. Lay them over or beside the burrata just before serving.

Q: Is balsamic glaze necessary? A: No. It adds a nice sweet tang, but plain olive oil and lemon will also be delicious.

Q: How do I prevent tomatoes from getting soggy? A: Don’t salt them too early. Salt draws out water, so season after you assemble. Also use firm ripe tomatoes rather than very soft ones if you need longer hold time.

Tomato Burrata Salad Recipe Substitutions and Variations

Burrata: swap for fresh mozzarella balls plus a spoonful of heavy cream or mascarpone to mimic the creamy center. Stracciatella or burrata-style ricotta also work if you can find them.
Basil: use torn mint, cilantro, or a handful of peppery arugula if you want a different green. They change the vibe but still taste great.
Balsamic glaze: replace with good aged balsamic vinegar (use less) or a drizzle of honey plus a squeeze of lemon for sweet-tang balance.
Shallot: thinly sliced red onion, chives, or a splash of mild white wine vinegar if you dont have shallot on hand.

Pro Tips

1) Let the burrata sit out longer than you think. 20 minutes is fine, but 30 to 45 makes it silkier and easier to tear so the center flows everywhere. If your kitchen is hot, check it at 30 so it doesnt turn runny.

2) Salt the tomatoes ahead of time. Toss them with a little flaky salt and let them rest 5 to 10 minutes, then drain any excess liquid. That concentrates the tomato flavor and stops the salad from getting watery, but dont overdo it or theyll be too salty.

3) Use the best olive oil you can find for drizzling, not cooking oil. A fruity, peppery extra virgin really lifts the burrata, and add it last so the flavor stays bright. If you like heat, add a quick pinch of red pepper flakes right before serving.

4) Serve with warm crusty bread and let people help themselves. Break the balls right at the table so the creamy center stays dramatic, and give guests small spoons or knives to scoop up strands of basil and tomato. It looks prettier and tastes better that way.

Tomato Burrata Salad Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I brought this Burrata And Tomatoes salad to a dinner and everyone assumed I’d slaved over it while I quietly soaked up the compliments.

Servings

servings

Calories

603

kcal

Equipment: 1. Cutting board
2. Chef’s knife (or sharp paring knife for shallot and scoring burrata)
3. Shallow serving bowl or platter
4. Measuring spoons (for oil, lemon, salt)
5. Small mixing bowl or ramekin (for shallot or balsamic on the side)
6. Spoon (for drizzling oil, balsamic and nudging burrata)
7. Tongs or salad servers (to arrange tomatoes and basil)
8. Microplane or small grater (for lemon zest, optional)
9. Clean kitchen towel or paper towels (to dry tomatoes and wipe hands)

Ingredients

2 burrata balls (about 8 oz total), room temp if possible
1 lb ripe tomatoes, mixed heirloom and/or 1 pint cherry tomatoes, roughly sliced or halved
1/4 cup fresh basil leaves, torn
3 tbsp extra virgin olive oil
1 tbsp balsamic glaze or reduction (optional but tasty)
1 tsp flaky sea salt, plus more to taste
1/2 tsp freshly ground black pepper
1 small shallot, very thinly sliced (optional)
1 tsp lemon juice or a little lemon zest (optional, brightens things)

Directions

Bring the burrata to room temp for at least 20 minutes so it’s soft and creamy when you cut it; while it warms, wash and dry the tomatoes.
Slice 1 lb mixed heirloom tomatoes into wedges or halve a pint of cherry tomatoes; put them in a shallow serving bowl or platter so they can sit prettily.
If using, peel and very thinly slice the small shallot and scatter it over the tomatoes for a mild bite.
Tear about 1/4 cup fresh basil leaves with your hands and sprinkle them over the tomatoes so they don’t bruise.
Carefully place the 2 burrata balls on top of the tomatoes; you can leave them whole or gently score the tops so they’re easy to break at the table.
Drizzle 3 tablespoons extra virgin olive oil evenly over everything, then add 1 teaspoon lemon juice or a little lemon zest if you want a bright pop.
Spoon 1 tablespoon balsamic glaze over the salad if using, or serve it on the side for people to add as they like.
Season with 1 teaspoon flaky sea salt and 1/2 teaspoon freshly ground black pepper, then give it a gentle rest for 5 minutes so the flavors mingle.
Just before serving, break open the burrata so the creamy center spills over the tomatoes and gently nudge some of the cheese into the mix with a spoon or fork.
Taste and adjust salt, pepper or balsamic to your liking, then serve with crusty bread to scoop up the juices and creamy burrata.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.