The one where mozzarella meets cream.
This Tomato Burrata Salad is especially popular in the summer when tomatoes are peak season. I could eat a bowl of this salad everyday and never get sick of it. If you’ve never had burrata before, this salad will turn you into a lover real fast.
Why you'll love my recipe.
Fresh and wholesome
The contrast of soft cheese, juicy tomatoes and crunchy crostini make every bite more refreshing and satisfying than the last.
Easy preparation
Minimal ingredients and easy to prepare for a delicious appetizer or light meal.
What is burrata?
Did you know the name burrata comes from the Italian word “burro” meaning butter? That’s because this cheese is a variation of classic mozzarella that is stuffed with a creamy filling made of cream and small curds of mozzarella, reminiscent of soft butter. For this reason, Burrata is popular to use in pasta dishes and sandwiches. In fact, if I’m being honest, I eat this cheese alone with sea salt more times than I can remember. It’s that good.
What other recipes can I use burrata in?
Burrata is known for its versatility, It adds a creamy, indulgent flavor to any dish. It pairs very well with fresh ingredients like salads or even fruit. Add it as a pizza topping for an extra cheesy element. Mix in burrata the end of a pasta dish for a creamy, finishing touch. Spread it in your favorite sandwiches. The cheese possibilities are truly endless.
Ingredient notes.
This salad is one of our favorites to eat in the summer when tomatoes are at peak harvest. Here is a quick overview of the main ingredients:
Burrata
I don’t suggest substituting this cheese. Burrata is the star of this recipe but if you can’t get a hold of Burrata, fresh mozzarella the next best thing!
Cherry Tomatoes
In peak season, cherry tomatoes are my favorite to eat in salads. Delightful bursts of sweet juice in every bite.
Olive oil
Choosing the best olive oil for salads is simple. Read the label. You want Olive oil that is cold-pressed, which means the oils are extracted without using heat. This helps preserve the oil’s nutritional value and robust flavor. Consider oils from olive-producing countries such as Italy or Greece which are known to preserve authenticity and quality.
Basil
As much as possible, try to use fresh herbs, especially in a recipe like this, where herbs are a crucial part of the flavor palate. Fresh herbs have a more vibrant, aromatic quality compared to dried ones. In the long run, it makes a world of a difference.
Garlic
Garlic adds a delicate freshness to this dish. The more, the better. I always say measure with you’re heart.
How long does it stay fresh?
Unlike Parmesan, this type of cheese is sensitive to spoiling. When opened from its packaging, Burrata is best served same day for optimal freshness. Most burrata packages recommend consumption within 1-2 days of opening. I have found this to be accurate in enjoying the best flavor and texture. We don’t recommend making it ahead more than a few hours and if you do, store in the refrigerator until serving. It cannot be left at room temperature for more than two hours.
Can I make this salad ahead of time?
While Tomato Burrata Salad is best served fresh to preserve the texture and flavors of the tomatoes and burrata, you can prepare some components ahead of time.
Tomatoes
Slice or chop the tomatoes and store in an airtight container in the fridge.
Burrata
Keep it whole and in its original liquid. Avoid cutting it until just before serving to prevent it from drying out.
Dressing
Prepare the vinaigrette and store it in a jar in the fridge. Shake or whisk well before use.
Other Italian inspired recipes here!
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Tomato Burrata Salad
Ingredients
- 3-4 large burrata balls, about 16 ounces each ball
- 1 baguette
- 16 ounces cherry tomatoes halved
- 3 Tablespoon red wine vinegar
- 3 Tablespoon olive oil
- 1/2 small red onion finely minced
- 2 garlic cloves finely minced
- 2-3 stems of parsley finely minced
- 1/2 cup fresh basil finely minced
For garnish:
- flaky sea salt
- freshly cracked black pepper
- fresh basil
- balsamic glaze or pesto
Instructions
- Cut each baguette loaf into 1-inch thick slices. Arrange in a single layer on a large baking tray. Brush each side with olive oil. Then, place on the center rack in the oven and broil on high for 1-2 minutes. Keep a close eye so they don't burn. Flip, and broil again for 1-2 minutes until golden or desired crustiness. Set aside.1 baguette
- Make the marinade. Finely mince the garlic cloves, red onion, parsley and basil. When you think you’ve chopped it small enough, keep going. Then, add all the marinade ingredients into a large serving bowl. Add the cut cherry tomatoes and toss to combine. Refrigerate and marinate for at least 30 minutes, but the longer, the better.3 Tablespoon red wine vinegar, 3 Tablespoon olive oil, 1/2 small red onion, 2 garlic cloves, 2-3 stems of parsley, 1/2 cup fresh basil, 16 ounces cherry tomatoes
- Once the tomatoes have marinated and released some of its juices, place the fresh burrata balls into the center of the serving bowl, surrounding the tomatoes and marinade. I like to rip a few burrata balls on the sides for aesthetic taste.3-4 large burrata balls, about 16 ounces each ball
- Top with additional sea salt, cracked black pepper and fresh basil leaves. Balsamic glaze or pesto is optional. Serve with toasted crostini.flaky sea salt, freshly cracked black pepper, fresh basil, balsamic glaze or pesto
Nutrition
The provided nutritional value above is an estimate per serving. 100% accuracy is not guarenteed. Please see Nutrition Information Disclaimer in our Privacy Policy.
Nutrition Information Disclaimer
Perfect salad on its own or to pair with a soup or pasta. So fresh and delicious!