Tomato Burrata Salad
This Tomato Burrata Salad is outrageously delicious, and so easy to put together that it’s a stretch to even call it a recipe. I LOVE serving this for company!
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.
And you barely have to do anything to prepare something so 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.
How to Make Tomato Burrata Salad:
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:
I use this 25-star Grand Reserve Balsamic Vinegar (affiliate) that’s quite thick and syrupy, which is perfect for the job.
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.
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.
I love the salad as is, but you can serve it with some crusty bread to make it a heartier dish. Enjoy!
More Caprese Recipes:
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.
- 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!