About This Recipe

Burrata tomato salad is the dish that makes every dinner guest think you're a professional chef, built from just five minutes of assembly. Ripe, juicy heirloom tomatoes form the base, fresh burrata is placed in the center so its creamy interior spills over everything, and a drizzle of the best olive oil and balsamic glaze ties it all together. It's one of the most saved summer recipes on Pinterest every year — and once you make it, you'll understand exactly why.

Nutrition estimates based on USDA FoodData Central. Values are per serving and may vary.

Why You'll Love It

  • 10 minutes, zero cooking, maximum visual impact
  • The creamy burrata interior flowing over ripe tomatoes is pure luxury
  • Uses simple ingredients that are wildly greater than the sum of their parts
  • Perfect summer entertaining starter that looks chef-level

Burrata Tomato Salad with Basil & Balsamic

Burrata Tomato Salad with Basil & Balsamic
10 min
Prep
0 min
Cook
10 min
Total
4
Servings
⭐ 4.9
Rating
245
Calories

Ingredients

  • 2 balls fresh burrata (about 250g)
  • 500g mixed heirloom tomatoes, sliced and halved
  • 1/2 cup fresh basil leaves
  • 3 tbsp extra virgin olive oil (best quality)
  • 2 tbsp balsamic glaze
  • 1 tbsp red wine vinegar
  • 1 small shallot, thinly sliced
  • Flaky sea salt and cracked black pepper
  • Crusty bread for serving

Instructions

  1. 1Slice the tomatoes Slice larger heirloom tomatoes into thick rounds, halve the cherry tomatoes. Arrange on a large flat platter — overlappi...
  2. 2Season the tomatoes Scatter sliced shallot over the tomatoes. Drizzle with red wine vinegar, a pinch of salt, and pepper. Let sit 5 minutes ...
  3. 3Place the burrata Tear or place the burrata balls directly on the center of the tomatoes. If tearing, do it gently so the creamy interior ...
  4. 4Dress and garnish Drizzle generously with extra virgin olive oil and balsamic glaze over everything. Scatter fresh basil leaves....
  5. 5Season and serve Finish with flaky sea salt and cracked pepper directly on the burrata. Serve immediately with crusty bread to soak up th...

Ingredients

2 balls fresh burrata (about 250g) 500g mixed heirloom tomatoes, sliced and halved 1/2 cup fresh basil leaves 3 tbsp extra virgin olive oil (best quality) 2 tbsp balsamic glaze 1 tbsp red wine vinegar 1 small shallot, thinly sliced Flaky sea salt and cracked black pepper Crusty bread for serving

Step-by-Step Instructions

  1. 1

    Slice the tomatoes

    Slice larger heirloom tomatoes into thick rounds, halve the cherry tomatoes. Arrange on a large flat platter — overlapping is fine and looks beautiful.

  2. 2

    Season the tomatoes

    Scatter sliced shallot over the tomatoes. Drizzle with red wine vinegar, a pinch of salt, and pepper. Let sit 5 minutes so the tomatoes release their juices.

  3. 3

    Place the burrata

    Tear or place the burrata balls directly on the center of the tomatoes. If tearing, do it gently so the creamy interior doesn't all spill out at once.

  4. 4

    Dress and garnish

    Drizzle generously with extra virgin olive oil and balsamic glaze over everything. Scatter fresh basil leaves.

  5. 5

    Season and serve

    Finish with flaky sea salt and cracked pepper directly on the burrata. Serve immediately with crusty bread to soak up the juices.

Pro Tips

🏆 Chef Tips
  • Use the best olive oil you have — this dish has nowhere to hide, quality ingredients matter enormously.
  • Room temperature tomatoes have far more flavor than cold ones — take them out of the fridge 30 minutes early.
  • Don't dress the burrata too far in advance — it becomes waterlogged.
  • Flaky salt on top of the burrata right before serving makes a huge difference.

Frequently Asked Questions

Burrata is a fresh Italian cheese made from mozzarella and cream. The outside is solid mozzarella, the inside is a creamy, soft mixture that flows out when cut. It's richer and more luxurious than regular mozzarella.
Most grocery stores now carry burrata in the specialty cheese section near fresh mozzarella. Whole Foods, Trader Joe's, and Italian delis are reliable sources.
Fresh mozzarella works as a substitute but the creamy interior is what makes burrata special. Ricotta dolloped on top also works beautifully.
Burrata should be eaten the day it's purchased. Store in its brine in the fridge and use within 24 hours of opening.

Nutrition Per Serving

245
Calories
11g
Protein
12g
Carbs
18g
Fat
2g
Fiber
8g
Sugar
290mg
Sodium
9g
Sat. Fat