Tomato Burrata Salad

This Tomato Burrata Salad is a slight riff on caprese, and incredibly delicious in the summertime.
Course Appetizer, Side Dish
Cuisine American
Keyword burrata salad, tomato burrata salad
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings 4
Calories 227kcal
Author Joanne Ozug


  • 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!


*Sometimes I include two 4.4-ounce burrata cheese balls on my platter if I know I've got some major cheese lovers at my table. It's good to have backup. You can always add more!


Calories: 227kcal | Carbohydrates: 6g | Protein: 7g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 22mg | Sodium: 8mg | Potassium: 310mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1408IU | Vitamin C: 17mg | Calcium: 183mg | Iron: 1mg