Tomato Burrata Salad
This Tomato Burrata Salad recipe is outrageously delicious, and so easy to put together. I love serving this for company as an appetizer or side dish, 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 salad 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 ripe 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 takes it to the next level, and 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 most grocery stores is often a couple weeks, but I find it’s significantly worse toward the end of that window. Buy fresh cheese 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. See if you can get them fresh from a local farmers market.
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 fresh tomatoes and arranging them on a large 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 cherry tomatoes or grape 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 are added to the platter:
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 texture in the center. It’s heaven, and a very delicious soft cheese.
Carefully cut the ball into pieces with a serrated knife, to reveal the delicate middle of this creamy cheese:
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 black 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 fresh ingredients are best this way.
I love the salad as is, enjoying the simple ingredients, 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.
This is also a beautiful centerpiece to keep on the table for parties. Add some leafy greens to the table so guests can turn this into a more substantial salad.
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.
One of the best parts about summer salads like this one, is you can play around with the ingredients. There’s a lot of great summer produce that would pair well here.
Red onions – People have different feelings about raw onion, but if you enjoy it, you may add some finely chopped red onion here. A tablespoon or two is plenty.
Dressing – I like the simple dressing of EVOO and balsamic vinegar here, but you may also use a more elaborate Balsamic Vinaigrette. Instead of the aged balsamic vinegar, you may also go thicker and more syrupy with a balsamic glaze or balsamic reduction.
Herbs – There are other fresh herbs you can use here that pair nicely, like mint or fresh oregano leaves.
Fresh corn – Grill fresh corn cobs, then cut the kernels off and add to the salad.
Cucumbers – Add diced English cucumber here. Start with 1 cup.
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.