A stunning burrata salad with creamy burrata cheese, ripe heirloom tomatoes, fresh basil, and balsamic glaze. Simple, elegant, and ready in 10 minutes — the perfect summer starter or light lunch.
Ingredients
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2 balls (250g)
Fresh burrata cheese
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4 medium
Heirloom tomatoes, mixed colors, sliced
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1 cup
Cherry tomatoes, halved
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1 large bunch
Fresh basil leaves
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3 tbsp
Extra virgin olive oil
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2 tbsp
Balsamic glaze (or aged balsamic vinegar)
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1/2 tsp
Flaky sea salt (Maldon)
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to taste
Freshly cracked black pepper
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2 tbsp
Pine nuts, toasted (optional)
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1 handful
Microgreens or arugula (optional)
Instructions
1
Prepare tomatoes
Slice heirloom tomatoes into 1cm rounds. Halve cherry tomatoes. Arrange on a large platter or individual plates, overlapping slightly. Season with flaky salt and let sit 5 minutes to draw out juices.
2
Place burrata
Remove burrata from liquid and gently pat dry. Place whole burrata balls in the center of the tomato arrangement. Tear open slightly with your hands to let the creamy stracciatella interior flow out.
3
Add fresh herbs
Scatter fresh basil leaves over and around the salad. Add microgreens or arugula if using.
4
Dress and finish
Drizzle generously with extra virgin olive oil, then balsamic glaze. Sprinkle with flaky salt, cracked black pepper, and toasted pine nuts. Serve immediately.
Why this salad is a must-try
The Classic Burrata Salad with Heirloom Tomatoes and Basil is more than just a dish; it's a celebration of fresh ingredients. This salad harmonizes the creamy texture of burrata with the sweet, juicy flavors of heirloom tomatoes, making it a perfect starter or light lunch during warm months. With its vibrant colors and simplicity, this salad is not only visually stunning but also incredibly easy to prepare in just 10 minutes.
Preparation Guide
To create this delightful salad, start by slicing your heirloom tomatoes and halving the cherry tomatoes. Arrange them beautifully on a platter, sprinkle with flaky sea salt, and let them sit to enhance their natural juiciness. Next, gently prepare the burrata; its creamy interior beautifully contrasts with the tomatoes. Scatter fresh basil leaves and drizzle with olive oil and balsamic glaze for a flavor explosion. Finally, serve immediately for the best texture and taste.
Recipe Notes & Tips
- Take burrata out of the fridge 30 minutes before serving — cold burrata mutes the flavor.
- Use the best olive oil you have — it is a primary flavor in this dish.
- Don not dress until ready to serve; the salt draws water from tomatoes and dilutes the plate.
- If heirloom tomatoes are not available, roast cherry tomatoes at 200C for 15 minutes for concentrated sweetness.
- A drizzle of honey alongside the balsamic adds unexpected depth.
Variations
- Peach burrata salad: Add sliced ripe peaches or nectarines for a sweet-savory twist.
- Grilled burrata salad: Lightly grill halved tomatoes and stone fruit before assembling.
- Prosciutto burrata: Drape thin slices of prosciutto over the salad for a heartier version.
- Pesto burrata: Drizzle with fresh basil pesto instead of plain olive oil.
- Arugula burrata: Serve over a bed of peppery arugula for more greens.
Common Mistakes to Avoid
- Serving burrata ice-cold from the fridge — always bring to room temperature first.
- Using unripe or flavorless tomatoes — this dish relies entirely on tomato quality.
- Over-dressing with too much balsamic — it should accent, not overpower.
- Slicing burrata instead of tearing — tearing creates a more beautiful, natural presentation.
How to Store
Best served immediately. Burrata does not store well once cut open — the creamy interior dries out quickly. Leftover tomatoes can be refrigerated for 1 day. Do not freeze.
What to Serve With This
- Crusty sourdough bread or ciabatta
- Prosciutto di Parma
- A glass of crisp white wine (Pinot Grigio or Vermentino)
- Grilled chicken breast for a complete meal
- Fresh figs when in season
Burrata Salad for Your Meal Plan
At 280 calories with 14g of protein, this salad works as a satisfying lunch or elegant starter. Burrata provides calcium and protein from the fresh cheese, while tomatoes deliver lycopene and vitamin C. Add a slice of sourdough bread for a complete Mediterranean-style meal.
Frequently Asked Questions
What is the difference between burrata and mozzarella?
Burrata has an outer shell of mozzarella but is filled with soft, creamy stracciatella (shredded mozzarella mixed with cream). Mozzarella is solid throughout. Burrata is richer, creamier, and more delicate.
How do I know if burrata is fresh?
Fresh burrata should be stored in liquid (whey or water), feel soft and pillowy, and have a mild, milky scent. It should be used within 1-2 days of purchase. If it smells sour or the outer shell is tough, it is past its prime.
Can I make this salad ahead of time?
Arrange tomatoes up to 30 minutes ahead with salt. Add burrata, oil, and basil only right before serving — burrata should be at room temperature and freshly torn for best texture.
What can I substitute for burrata?
Fresh buffalo mozzarella is the closest substitute. Ricotta or goat cheese also work but give a different flavor profile. Nothing truly replicates burrata is creamy interior.
What tomatoes work best for burrata salad?
Heirloom tomatoes in season are ideal — they are sweeter and have more complex flavor. In winter, use good cherry or grape tomatoes which tend to have better flavor year-round than large tomatoes.
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