Tomato Burrata Salad tastes like peak summer on a plate, with creamy burrata, juicy tomatoes, and a bright, garlicky olive oil dressing. It suits busy home cooks who want a restaurant-level salad in about 15 minutes, from fridge to table. I first threw this together on a hot August night when I refused to turn on the oven, and it never left my rotation.
Why You Should Try This Tomato Burrata Salad
This salad hits that perfect balance of rich and fresh. The burrata feels luxurious, while the tomatoes, basil, and tangy dressing keep each bite light and bright.
You can serve it as a starter, a side, or a light main with some good bread. It works for weeknights, date nights, or when you need something impressive that secretly takes almost no effort.
“This Tomato Burrata Salad tastes like a fancy restaurant dish but comes together faster than my coffee brews in the morning. ★★★★★”
Ingredients You’ll Need
Tomatoes
- 3 to 4 large ripe tomatoes, sliced or cut into wedges
- Use heirloom tomatoes when you find them; they bring amazing flavor and color.
- Roma or vine tomatoes work well if you want a slightly firmer texture.
- 1 cup cherry or grape tomatoes, halved
- These add sweetness and a nice pop in each bite.
Burrata
- 8 to 12 ounces burrata cheese (usually 2 medium balls or 3 small)
- Choose burrata packed in water, not vacuum sealed, for the creamiest center.
- If you cannot find burrata, use fresh mozzarella and drizzle extra olive oil to mimic the richness.
Fresh Herbs
- 1 packed cup fresh basil leaves, torn by hand
- Small leaves can stay whole; larger ones tear into bite-size pieces.
- Optional: a few sprigs of fresh oregano or thyme, leaves stripped and roughly chopped
- Use these when you want a slightly more savory, herby flavor.
Dressing & Seasoning
- 3 to 4 tablespoons extra-virgin olive oil
- Use your favorite fruity, peppery brand since the flavor stays front and center.
- 1 to 2 tablespoons balsamic vinegar or thick balsamic glaze
- Balsamic glaze gives a sweeter, more concentrated finish.
- 1 teaspoon red wine vinegar or lemon juice, to brighten the flavor
- 1 small garlic clove, very finely minced or grated
- Use a microplane to avoid big raw garlic chunks.
- 1 teaspoon honey or maple syrup
- This softens the acidity and makes the tomatoes taste even sweeter.
- 1 teaspoon flaky sea salt, plus more to taste
- Use kosher salt if you do not have flaky salt, but sprinkle lightly and taste as you go.
- ½ teaspoon freshly ground black pepper
- Optional: pinch of red pepper flakes for gentle heat
Optional Add-Ins
- ¼ cup thinly sliced red onion or shallot
- ¼ cup pitted olives, roughly chopped
- 2 tablespoons toasted pine nuts or sliced almonds
- A handful of arugula for a peppery bite
Pantry Shortcuts
- Use pre-washed basil leaves to save time.
- Use store-bought balsamic glaze instead of reducing balsamic vinegar on the stove.
- Buy pre-sliced fresh mozzarella if burrata stays unavailable in your area.
Equipment
- Large serving platter or shallow bowl
- Small bowl for dressing
- Sharp chef’s knife or serrated knife for tomatoes
- Cutting board
- Spoon for drizzling dressing
- Paper towels to blot tomatoes lightly if they release a lot of juice
Tips & Tricks
- Choose tomatoes that feel heavy for their size and smell fragrant near the stem.
- Let tomatoes sit at room temperature for 20 to 30 minutes before assembling to boost flavor.
- Pat very juicy tomatoes lightly with a paper towel so they do not flood the plate.
- Tear burrata gently with your hands instead of slicing, so the creamy center stays visible and rustic.
- Salt the tomatoes first, then wait 5 minutes; this draws out flavor and juices that blend into the dressing.
- Add fresh basil at the end so it stays bright and does not wilt too much.
- Taste the dressing before you pour and adjust salt, acid, or sweetness to match your tomatoes.
- Use a wide platter instead of a deep bowl so every bite gets tomato, burrata, and herbs.
- Serve the salad soon after you assemble it, since burrata tastes best at room temperature.
- Keep leftovers separate when possible: store extra dressing, tomatoes, and burrata in different containers.
How to Make Tomato Burrata Salad
Step 1: Prep and season the tomatoes
Slice large tomatoes into thick rounds or wedges and halve the cherry tomatoes. Spread them over a large platter in a slightly overlapping pattern. Sprinkle with salt and black pepper, then let them sit 5 to 10 minutes so the salt pulls out some juice and deepens the flavor.
Step 2: Mix the dressing
In a small bowl, combine olive oil, balsamic vinegar or glaze, red wine vinegar or lemon juice, minced garlic, honey, a pinch of salt, and more black pepper. Whisk until the mixture looks glossy and emulsified. Taste and adjust with more acid, salt, or honey until it tastes balanced and bright.
Step 3: Add burrata and herbs
Tear the burrata into large chunks and nestle them over and between the tomatoes. Scatter torn basil leaves and any extra herbs across the platter. Add optional toppings like olives, red onion, or toasted nuts if you want more texture and flavor.
Step 4: Dress and serve
Drizzle the dressing evenly over the tomatoes and burrata, making sure some hits the cheese and some lands on the plate. Spoon any tomato juices from the platter edges back over the salad so nothing goes to waste. Serve right away with crusty bread, warm flatbread, or simple grilled chicken on the side.
What to Serve with Tomato Burrata Salad
This Tomato Burrata Salad pairs beautifully with grilled chicken, roasted vegetables, or simple lemony pasta. You can serve it with warm crusty bread, focaccia, or garlic toast so everyone can scoop up the creamy cheese and juices. It also sits nicely next to a bowl of lentil soup or a big green salad for a light but satisfying meal. Kids often enjoy it with buttered noodles or a simple margherita-style flatbread.
Storage Options
- Store leftover tomatoes and burrata in separate airtight containers in the fridge for up to 2 days.
- Keep extra dressing in a jar in the fridge for up to 5 days and shake it before each use.
- Avoid freezing burrata or fresh tomatoes, since freezing changes their texture in an unpleasant way.
- Eat leftovers cold or let them sit at room temperature for 15 minutes, then refresh with a drizzle of olive oil and a pinch of salt before serving.
Tomato Burrata Salad
Ingredients
Instructions
- Slice the large tomatoes into thick rounds or wedges and halve the cherry tomatoes. Arrange them on a large serving platter in a slightly overlapping pattern.
- Season the tomatoes with flaky sea salt and freshly ground black pepper and let them sit for 5 to 10 minutes so the salt draws out some of their juices.
- In a small bowl, whisk together the extra-virgin olive oil, balsamic vinegar or glaze, red wine vinegar or lemon juice, minced garlic, honey, a pinch of salt, and more black pepper until glossy and emulsified. Taste and adjust seasoning as needed.
- Tear the burrata into large chunks and nestle the pieces over and between the tomatoes on the platter.
- Scatter the torn basil leaves over the tomatoes and burrata. Add any optional toppings such as red onion, olives, toasted nuts, or arugula if using.
- Drizzle the dressing evenly over the tomatoes and burrata, making sure some lands on the cheese and some on the plate. Spoon any tomato juices from the edges back over the salad. Serve immediately, ideally with crusty bread or as a side to your main dish.
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