Is there anything quite like the first bite of a fresh tomato burrata salad on a warm spring or summer day? I still remember the way it burst onto my taste buds the first time I had it at a little trattoria tucked away in an Italian village. That creamy burrata paired with juicy, sun-ripened tomatoes, fresh basil, and a drizzle of olive oil felt like a tiny celebration of the season. This tomato burrata salad is exactly that — simple, elegant, and unbelievably satisfying. It’s the kind of dish that disappears almost instantly at my house and has become a go-to for me when I want something fresh and vibrant without much fuss. If you’ve ever loved a Caprese, trust me, this is next level with the buttery softness of burrata making every bite feel indulgent yet still light.
What is a tomato burrata salad?
Think of tomato burrata salad as a delightful cousin to the classic Caprese but with a creamier twist. Burrata is a fresh Italian cheese made from mozzarella and cream — when you cut into it, the inside oozes out in the most luscious way, making it a dream partner for ripe tomatoes. The salad is essentially slices of fresh tomatoes layered with or surrounding a whole or torn burrata ball, then finished simply with basil, olive oil, maybe a splash of balsamic vinegar, and a sprinkle of salt and pepper. It’s named for its star players — the tomatoes and burrata — and it’s a dish that highlights freshness and quality ingredients with hardly any cooking needed. If you haven’t worked with burrata before, it’s soft, creamy, and utterly irresistible once you get a taste.
Why you’ll love this recipe?
What I love most about this tomato burrata salad is how it manages to feel fancy yet is so effortless to pull together. The flavor is a perfect harmony — the peppery tomatoes, the creamy, slightly tangy burrata, the herbal brightness of basil, and the warm, fruity olive oil. It’s an explosion of freshness and indulgence in every forkful. I often tell friends this is my cheat’s way to eating well because you don’t have to spend hours in the kitchen or hunt for crazy ingredients. Ripe tomatoes, good burrata, basil, and olive oil make this budget-friendly and easy to find, especially when tomatoes are in season.
Besides, this salad is insanely versatile. I sometimes scoop it onto crusty bread for a quick lunch, stuff it inside wraps, or even add a handful of greens and toasted nuts for more texture. If you’ve made a Caprese before and liked it, this one will nudge you to experiment a little more with creamy burrata. The salad is delightful as a light lunch, a starter for dinner guests, or a side to grilled meats during backyard cookouts. Over the years, I’ve discovered that this tomato burrata salad is also a lifesaver when my kids want something fresh but fuss less about eating plain veggies — the cheese wins them over every time.
How do I make a tomato burrata salad?
Quick Overview
The magic of this tomato burrata salad really lies in its simplicity. The key is choosing the best ingredients — ripe, juicy tomatoes and creamy burrata cheese — then layering them carefully with basil and olive oil. There’s no cooking here besides slicing and assembling, which means you can have this salad ready in under 10 minutes. I like to prepare it just before serving to preserve the freshness and let the flavors mingle beautifully. The method is all about gentle handling to keep that gorgeous burrata intact and evenly distributing the dressing so every bite sings.
Ingredients
For the Salad:
- 3-4 ripe heirloom or vine tomatoes (choose a mix of colors if you want a stunning presentation)
- 1 ball of fresh burrata cheese (about 8 ounces)
- 1 small bunch fresh basil leaves
- Extra virgin olive oil, good quality (for drizzling)
- Sea salt or flaky salt (to taste)
- Freshly ground black pepper (just a few cracks)
- Optional: A splash of aged balsamic vinegar or balsamic glaze
Step-by-Step Instructions
Step 1: Select and Prepare Your Tomatoes
Choose tomatoes that smell fragrant and feel heavy for their size. I always go for heirlooms if I can — their varied colors make the salad pop visually too! Rinse gently and pat dry. Then slice into rounds about a quarter-inch thick, taking care not to squish them. If the tomatoes are really large, you can cut slices in half or into wedges for easier eating.
Step 2: Tear or Slice the Burrata
Take your burrata out of the fridge about 15 minutes before assembling so it softens just a bit (cold burrata is harder to work with and doesn’t spread its creamy center as nicely). You can either leave it whole to nestle on top of the tomatoes or gently tear it apart into large chunks. I like tearing because it spreads the creamy center around the salad, but the whole ball makes a beautiful centerpiece.
Step 3: Assemble the Salad
Arrange the tomato slices on your serving plate either in overlapping rows or a circular pattern. Place the burrata ball or chunks over or around the tomatoes. Scatter fresh basil leaves generously — tear bigger ones for better flavor release. I like to mix small and large leaves to keep the look casual but pretty.
Step 4: Drizzle and Season
Drizzle a generous amount of extra virgin olive oil all over the salad. Don’t be shy here — good olive oil is key. Add a pinch of flaky sea salt and a crack of fresh black pepper over everything. If you love a touch of sweetness and tang, splash a little aged balsamic vinegar or drizzle balsamic glaze in a thin stream around the plate. It adds a lovely contrast that’s my secret indulgence.
Step 5: Serve Immediately
This salad is best enjoyed fresh. Serve it right away so the burrata stays soft and the tomatoes remain firm but juicy. A big fork or small spoons nearby encourage everyone to dig in and savor the creamy tomato cheesiness.
What to Serve It With
For Breakfast: This salad pairs beautifully with early morning coffee or a light herbal tea. I like to serve it alongside scrambled eggs or rustic toast smeared with butter — the tomatoes and burrata add freshness that wakes up your palate.
For Brunch: Imagine this tomato burrata salad presented on a wooden board with prosciutto, crusty bread, and olives. Add a glass of chilled sparkling wine or fresh-squeezed lemonade, and you’ve got an elegant yet effortless spread that guests will rave about.
As Dessert: It might sound surprising, but the creamy sweetness of burrata paired with juicy tomatoes makes a great appetizer that can double as a light dessert option when paired with a drizzle of honey and fresh mint.
For Cozy Snacks: When you want something quick but satisfying in the afternoon, scoop the salad onto toasted baguette slices or pita for a savory snack that feels indulgent but light. My family loves this with a sprinkle of toasted pine nuts for crunch.
I’ve learned that this tomato burrata salad fits so many moods and meals — I often keep a ball of burrata and ripe tomatoes on hand just in case of a craving or when friends pop by unexpectedly. It’s a staple in our house for a reason.
Top Tips for Perfecting Your Tomato Burrata Salad
Choosing Your Tomatoes: The season makes all the difference here. I always go with heirloom tomatoes if possible— their texture and flavor are unmatched. When you slice them, watch for firmness; too soft and they’ll get mushy, too hard and they won’t release that juicy sweetness.
Handling the Burrata: Take burrata out of the fridge 10-15 minutes before serving so it softens slightly. I’ve learned the hard way that cold burrata doesn’t spread its creamy center well. Also, handle it gently — it’s delicate and loves a light touch.
Layering and Presentation: Don’t be shy with the basil; tearing those leaves slightly helps release their fragrance and oils. When drizzling olive oil, a slow, steady pour lets you control exactly where the oil pools, giving lovely bursts of flavor when you bite in.
Ingredient Swaps: While burrata is the star here, I’ve sometimes swapped in fresh mozzarella for a firmer bite, though it’s not quite the same creamy experience. For tomatoes, cherry tomatoes halved also work when heirlooms aren’t available.
Balsamic Options: If you don’t have aged balsamic, a light drizzle of balsamic glaze or even a modest sprinkle of balsamic vinegar will add that nice tang and a hint of sweetness. Just be cautious not to overpower the subtle creaminess of the burrata.
Serving Temperature: Serve this salad at room temperature. If it’s straight from the fridge, the cheese won’t be as creamy, and the flavors won’t shine as much. Trust me, letting it sit out a bit is worth the wait.
I always say this salad shows how sometimes the simplest dishes teach the most — good ingredients, patience, and a little love go a long way.
Storing and Reheating Tips
Room Temperature: Ideally, enjoy tomato burrata salad right after assembling for the best flavors and texture. If you leave it out at room temperature, keep it covered to prevent drying or contamination and consume within 1-2 hours to maintain freshness.
Refrigerator Storage: If you have leftovers, store the salad in an airtight container separate from the olive oil and basil to preserve texture— the tomatoes can get soggy when sitting too long. Keep burrata in its original packaging or tightly wrapped to maintain moisture. Eat within 24 hours.
Freezer Instructions: I don’t recommend freezing burrata or the salad because the cheese texture and tomatoes both suffer—the cheese becomes grainy and tomatoes lose their fresh bite. Better to fresh-make and enjoy immediately!
Glaze Timing Advice: Hold off on adding balsamic glaze until just before serving; the glaze can make the salad watery and the tomatoes mushy if left too long. Drizzle right at plating for a fresh pop of flavor.
Speaking from experience, I once stored this salad overnight with dressing applied, and the texture was far from what I wanted the next day. Fresh is best here, so keep last-minute assembly in your routine whenever possible.
Frequently Asked Questions
Final Thoughts
Tomato burrata salad is one of those feel-good dishes that brings a bit of sunshine to your table and always leaves me with a smile. It’s a gentle reminder that some of the best meals come from the simplest ingredients treated with love and care. This salad has been a faithful crowd-pleaser at my family dinners, a quick weekday meal lifeline, and a culinary comfort on lazy weekends alike. If you’re looking to dip your toes into fresh, Italian-inspired dishes, this is the perfect place to start — plus, you get to show off that gorgeous burrata as your secret weapon.
And if you give it a whirl, I really hope you share what you loved or tweaked about it — that’s my favorite part about recipes, hearing how they live on in other kitchens. Happy assembling and can’t wait to hear how yours turns out!
tomato burrata salad
Ingredients
Main Ingredients
- 2 pounds ripe tomatoes sliced or cut into 1-inch pieces; mix of heirloom, grape, and cherry tomatoes
- 0.25 teaspoon salt
- 0.25 cup Italian breadcrumbs or pork rind crumbs
- 0.416 cup extra virgin olive oil divided
- 2 cloves garlic minced
- 1.5 tablespoons white balsamic vinegar adjust to taste
- 0.5 cup fresh basil chopped
- to taste salt and freshly ground black pepper
- 8 ounces burrata cheese torn or cut into 1-inch pieces
Instructions
Preparation Steps
- Drain the tomatoes by placing the cut tomatoes in a colander and tossing with 0.25 teaspoon salt; let them drain for 20 to 30 minutes.
- Make the breadcrumb topping: heat 2 tablespoons of olive oil in a 10-inch skillet over medium heat. Add the breadcrumbs, season with salt and pepper, and cook for about 2 minutes, stirring frequently until golden and crispy. Stir in the minced garlic and cook for 15 seconds until fragrant. Remove from heat and transfer to a plate to cool.
- Make the dressing by whisking 0.25 cup olive oil and 1 to 2 tablespoons white balsamic vinegar together in a large mixing bowl. Whisk in salt and pepper to taste.
- Combine the tomatoes and chopped basil with the dressing in the bowl; gently toss to combine. Adjust seasoning with salt and pepper if needed.
- Arrange the tomato salad on a serving platter. Top with the crispy breadcrumb topping and torn burrata cheese, then serve immediately.
