Name: Tomato Burrata Salad
Prep time: 15 min
Total time: 15 min
Ingredients: 3 cups fresh ripe tomatoes, mixed types (heirloom, cherry, or grape), sliced or halved; 1 ball burrata cheese (about 4 ounces); 2 tablespoons extra virgin olive oil; 1 tablespoon balsamic vinegar or balsamic glaze; 1/4 cup fresh basil leaves, torn; 1 clove garlic, finely minced; flaky sea salt, to taste; freshly ground black pepper, to taste; 1 pinch red pepper flakes

Tomato Burrata Salad tastes like peak summer on a plate, with creamy burrata, juicy tomatoes, and a punchy hit of olive oil and basil. It works perfectly for busy home cooks who want a restaurant-level salad in about 15 minutes, start to finish. I first made this on a Tuesday night in sweatpants, and it still felt fancy enough for a dinner party.

Why Tomato Burrata Salad Is Worth It

Tomato Burrata Salad gives you huge flavor with almost no effort, which feels like cheating in the best way. The creamy center of the burrata wraps around sweet, acidic tomatoes and turns a simple salad into something that tastes like you ordered it at a little Italian spot.

You only need a handful of ingredients, and most of them probably sit in your kitchen already. The recipe works as a starter, a light lunch, or a side dish, so you get a lot of mileage from one simple method.

This Tomato Burrata Salad tasted like a restaurant appetizer but came together in 10 minutes at home, ★★★★★

Ingredients You Need

Fresh ripe tomatoes
- Use a mix of heirloom, cherry, or grape tomatoes for best flavor and color.
- In winter, cherry or grape tomatoes usually taste sweeter than big slicing tomatoes.
Burrata cheese
- Choose fresh burrata packed in liquid, kept cold until serving time.
- One standard ball (about 4 ounces) works for 2 servings as a side or 1 as a main.
Extra virgin olive oil
- Use your best-tasting olive oil, since it acts like the main dressing.
- I like a fruity, peppery brand from California or Italy for this salad.
Balsamic vinegar or balsamic glaze
- Regular balsamic vinegar gives a sharper, brighter flavor.
- Balsamic glaze tastes sweeter and thicker and works great if you want a drizzle that stays on top.
Fresh basil leaves
- Whole small leaves look pretty, while torn leaves release more aroma.
- If basil runs out, you can use flat leaf parsley as a backup.
Garlic (optional)
- One small clove, finely minced, adds a nice kick.
- Skip it if you prefer a milder, more kid friendly salad.
Flaky sea salt and freshly ground black pepper
- Flaky salt adds crunch and pops of flavor on the tomatoes and cheese.
- Freshly ground black pepper gives a warm bite that balances the creaminess.
Red pepper flakes (optional)
- Use a pinch if you like a little heat.

Pantry shortcuts and notes

Use pre-washed basil from a clamshell package if you want to save time.
If you only have standard table salt, use less and taste as you go.
A bottled balsamic reduction from the store works fine and saves simmer time.

Equipment list

Sharp chef’s knife or serrated knife for slicing tomatoes
Cutting board
Small bowl for mixing a quick dressing, if you want one
Serving platter or shallow bowl
Spoon for drizzling oil and vinegar
Paper towels for lightly drying burrata and tomatoes if they seem very wet

Quick Tips & substitutions

Slice tomatoes with a serrated knife so you avoid squishing them.
Let tomatoes sit at room temperature for at least 20 minutes before serving for better flavor.
Pat the burrata dry very gently so extra liquid does not water down the salad.
Use mozzarella if you cannot find burrata, and add a bit more olive oil for richness.
Swap basil with fresh oregano or flat leaf parsley if basil runs out.
Use cherry tomatoes in winter months since they usually taste sweeter than big tomatoes.
Add a pinch of sugar to bland tomatoes to help balance acidity.
Use lemon juice instead of balsamic if you want a brighter, lighter flavor profile.
Add toasted pine nuts or sliced almonds for crunch.
Serve with toasted sourdough or ciabatta to soak up the tomato juices and olive oil.

How to Make Tomato Burrata Salad

Step 1: Prep the tomatoes

Wash the tomatoes and dry them well. Slice large tomatoes into thick rounds or wedges, about ½ inch thick. Halve or quarter cherry and grape tomatoes so they release their juices and catch the dressing.

Sprinkle the cut tomatoes with a pinch of salt and pepper right on the cutting board. Let them sit for 5 to 10 minutes so the salt draws out some juices and deepens the flavor.

Step 2: Arrange the tomatoes

Lay the tomato slices and pieces on a large serving platter in a slightly overlapping pattern. Mix colors and shapes so the salad looks vibrant and inviting. Spoon any tomato juices from the cutting board over the top.

If you use cherry tomatoes only, cluster them in small piles around the platter. Leave a space in the center for the burrata.

Step 3: Prep the burrata

Remove the burrata from its liquid and place it on a paper towel lined plate. Pat it very gently so you remove extra moisture but keep the creamy center intact. Transfer the burrata to the center of the tomato platter.

You can leave the burrata whole for a dramatic presentation. You can also tear it into large chunks and scatter them over the tomatoes so every bite gets cheese.

Step 4: Season the salad

Drizzle extra virgin olive oil generously over the tomatoes and burrata. Aim for a light, glossy coating rather than a heavy pool. Add a light drizzle of balsamic vinegar or balsamic glaze over the top.

Sprinkle flaky sea salt over the burrata and tomatoes. Grind fresh black pepper across the whole platter. Add a pinch of red pepper flakes if you enjoy a little heat.

Step 5: Add herbs and optional garlic

Tear fresh basil leaves with your hands and scatter them over the salad. Tearing releases more aroma than cutting, and it keeps the edges from browning. If you use garlic, sprinkle the finely minced clove lightly over the tomatoes, not directly on the burrata.

Taste a tomato piece and adjust seasoning with more salt, pepper, or vinegar as needed. The salad should taste bright, creamy, and well seasoned.

Step 6: Serve at the right temperature

Serve Tomato Burrata Salad at room temperature so the burrata stays soft and creamy. If you prepped ingredients ahead, let the platter sit out for about 10 to 15 minutes before serving. Offer extra olive oil and flaky salt at the table so people can customize their plates.

Recipe Variations

Gluten free: The salad already fits a gluten free menu; just pair it with gluten free bread or serve it on its own.
Vegan: Swap burrata with a creamy vegan mozzarella or cashew based cheese and add extra olive oil for richness.
Low carb: Skip bread on the side and bulk up the salad with cucumber slices or avocado chunks.
Protein boost: Add grilled chicken strips, grilled shrimp, or sliced hard boiled eggs.
Extra veggies: Add thinly sliced red onion, cucumber, or roasted red peppers.
Herb twist: Use a mix of basil, mint, and parsley for a more complex flavor.
Spicy version: Add more red pepper flakes or thin slices of fresh chili.

Ways to Serve Tomato Burrata Salad

Serve as a starter before pasta or grilled chicken.
Pile it on toasted sourdough or ciabatta for a light meal.
Spoon it over cooked quinoa or farro for a hearty lunch bowl.
Pair it with grilled vegetables and crusty bread for a simple summer dinner.
Pack it in a shallow container and enjoy as a picnic salad, with the burrata added right before serving.

Storage Success

Store leftover Tomato Burrata Salad in an airtight container in the fridge and eat it within 1 day for best texture. The tomatoes will release more juice, so the salad will taste softer but still delicious. I like to spoon leftovers over toasted bread or warm pasta so nothing goes to waste. If you plan ahead, store the burrata in a separate container and add it fresh right before serving again.