Tomato Burrata Salad
This Tomato Burrata Salad is outrageously delicious, and so easy to put together. I love serving this for company, especially with this Balsamic Marinated Flank Steak. It only takes 10 minutes to make!
Peak perfect heirloom tomatoes with creamy burrata cheese is one of the best food combinations in existence. I know that sounds corny but every time I eat this dish, I’m overwhelmed by how good it is.
This is one of those recipes where you barely have to do anything to prepare something wonderful. Most of the gloriousness hinges on the fact that summer makes for the most amazing tomatoes, and if you pair them with a few high quality complimentary ingredients, you’re good to go.
This recipe is basically a slight variation on Caprese salad, using burrata cheese instead of traditional mozzarella. Burrata has exploded in popularity over the past several years, and for good reason. I love fresh mozzarella, but burrata’s creamy center makes it even better.
Tips for Best Results
Look for a true Buffalo Milk Burrata – Burrata is sometimes made with cow’s milk, and sometimes with buffalo milk. Burrata made from the milk of water buffalo is superior, though I wouldn’t say cow’s milk mozzarella or burrata is bad. I buy būf brand from Whole Foods, which uses free ranging and grass fed water buffalo milk, and it tastes incredible.
Buy as fresh as possible – Both burrata and fresh mozzarellas are best eaten right away. The shelf life when I buy at the store is often a couple weeks, but I find it’s significantly worse toward the end of that window. Buy fresh and use right away.
Pair with heirloom tomatoes – This is not the time to use crummy Beefsteak tomatoes. Get the heirloom tomatoes that are colorful and delicious.
Don’t skimp on the salt – A quality sea salt will make the creamy and sweet notes in the dairy really sing. Season generously.
Step by Step Guide:
Start by slicing all of your tomatoes and arranging them on a platter:
I typically try to aim for a mix of colors and varieties, and I also think it looks nice to have both big and small tomatoes if I can get both at the store. I’ll slice the large ones, and either keep the little tomatoes whole or cut them in half.
Once the tomatoes are arranged as the base of the plate, I start layering on the other ingredients.
First, some fresh basil leaves:
I think it looks nicer to have whole leaves for the plate, but you could also chiffonade or chop the basil if you prefer.
Next we need to prepare the burrata cheese.
Burrata is basically a fresh mozzarella ball with a creamy center. It’s heaven.
Carefully cut the ball into pieces with a serrated knife, to reveal the creamy and delicate middle:
I cut the burrata into bite-sized pieces (here I cut a 4.4-ounce ball into 8 pieces), and place them on top of the tomatoes.
Then, it’s just a matter of adding some final seasonings. First, some salt and pepper:
This is a good time to use one of the more expensive “special salts” that has crunch to it. A flaky, crunchy salt like Maldon is great.
Then, a fantastic quality extra virgin olive oil, and aged balsamic vinegar:
Use an Older Balsamic
You may use a younger and thinner balsamic, but I find that it doesn’t look quite as nice, since the balsamic runs. Thicker balsamics will stay in place better, and I love those dark stripes across the tomatoes and cheese.
I use this 25-star Grand Reserve Balsamic Vinegar (affiliate) that’s quite thick and syrupy, which is perfect for the job.
For olive oil, the specialty olive oils from California Olive Ranch (like arbequina or arbosana) are my favorite, but if you’re on a budget, the Greek Kalamata olive oil from Trader Joe’s is also excellent.
How to Serve It
You will want to serve this Tomato Burrata Salad right away at room temperature. All of the ingredients are best this way.
I love the salad as is, but you can serve it with some crusty Asiago Black Pepper Bread to make it a heartier dish. I also love serving it with a slice of Potato Frittata for brunch.
More Caprese Recipes
If you want to cook more with this mozzarella, tomato, basil combination, try these next:
FAQ and Tips
Keep in an airtight container in the fridge for up to 2 days, but know that the texture of tomatoes is worse when chilled. Best to try to only prepare what you can eat in one meal.
No, nothing here freezes well.
Yes, and that is very typical in the caprese combination. I recommend trying to find water buffalo milk mozzarella for the best flavor.
Did you enjoy the recipe? Please leave a 5-star rating in the recipe card below and/or a review in the comments section further down the page.
Tomato Burrata Salad
- 4 medium heirloom tomatoes (about 1 lb)
- 25 leaves fresh basil (approximately)
- 4.4 ounce burrata cheese ball (you may actually want 2 balls)*
- flaky sea salt to taste (about 1/4 to 1/2 tsp)
- freshly ground black pepper (about 1/8 tsp)
- 1/4 cup extra virgin olive oil
- 2 tbsp aged balsamic vinegar
- Slice the tomatoes about 1/4" thick and arrange on a serving platter.
- Evenly sprinkle the fresh basil leaves over the tomatoes.
- Slice the burrata into bite-sized pieces using a serrated knife. I usually cut a 4.4-ounce ball into 8 pieces. Lay on top of the tomatoes.
- Sprinkle the salt and pepper evenly over the top of the tomatoes and burrata, then drizzle on the extra virgin olive oil and aged balsamic vinegar.
- Serve immediately, and enjoy!
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
3 Comments on “Tomato Burrata Salad”
Looking forward to trying this tonight. While the prose directions mention it, the actual printed recipe does NOT tell you what to do with the burrata. Of course, you should put it on the tomatoes, but this step is not mentioned. Hope to enjoy it soon.
I bless the day I discovered burrata! I mix a dressing of olive oil and rice vinegar with a dash of crushed garlic and lemon juice. Keeps the flavour focus on the tomatoes and burrata. I do sprinkle a teaspoon of tappenade over all for a little kick and some sliced cucumber quarters for crunch.
Made this for a light lunch and it was simply fantastic. Didn’t even pair it with bread!