If you love the traditional flavors found in a caprese salad, give my Burrata Salad a try! It’s made with fresh, seasonal heirloom tomatoes, high-quality extra virgin olive oil, and aged balsamic vinegar. This is one of those easy summer salads that requires very little effort.
But first, what is burrata cheese? Soft, delicate, creamy perfection! Burrata is a fresh cheese, typically made from cow’s milk that has a mild, milky flavor, with just a touch of sweetness. The outer shell is made of mozzarella, while the inside is filled with a mixture of stracciatella and cream.
This quick and easy side dish goes well with any summer recipe! Feel free to add baby arugula, fresh summer peaches, grilled vegetables — it’s really versatile. Instead of dressing the salad with extra virgin olive oil and balsamic vinegar, consider using our Basil Vinaigrette instead!
If you love this recipe, be sure to try my thin and crispy sheet pan burrata pizza, light, refreshing peach salad with burrata or the easiest of all, my tomato and mozzarella salad. Or check out all of our easy salad recipes!
What You’ll Need
- Heirloom tomatoes: I love heirloom tomatoes. Their taste, their shape, and the fun colors they come in. Use any variety you like!
- Cherry tomatoes, or other small tomatoes (grape tomatoes) — cut them in half!
- Flaky sea salt: Both to draw excess water and moisture out of the tomatoes and to season the burrata salad.
- Fresh balls of burrata cheese: A fresh cheese, typically made from cow’s milk that has a mild, milky flavor with a hint of sweetness. I recommend serving burrata room temperature for best texture. If you can’t find burrata, use fresh mozzarella cheese, either hand torn or cut into slices.
- High quality extra virgin olive oil: Because there are so few ingredients in this salad, make sure to use an extra virgin olive oil you love! The flavor will be prominent.
- Aged balsamic vinegar: Aged will have a richer taste and thicker texture.
- Freshly ground black pepper
- Fresh basil leaves: A perfect match with tomatoes and burrata. Feel free to use other fresh herbs, such as oregano, dill, chervil, or thyme.
Totally optional, but this same burrata salad is absolutely fantastic with chopped pistachios on top!
Obviously nothing else really compares to creamy, fresh burrata cheese, but if you can get your hands on fresh stracciatella, that’s the next best thing. The inside of burrata cheese is stracciatella and cream. If you can’t find that, fresh mozzarella is best. Goat cheese and ricotta salata would be delicious, but will produce a very different taste.
Step-by-Step Instructions
- Slice tomatoes, then place in a large colander set over a bowl. Sprinkle generously with flaky sea salt, then let the excess water drain off of them.
- After 10-15 minutes, transfer the tomatoes to a large platter, then arrange the burrata cheese on top, breaking it apart as you go. This way you get a little bit of creamy cheese with every bite.
- Drizzle with extra virgin olive oil, balsamic vinegar, a bit more flaky salt, some black pepper, and garnish with lots of fresh basil.
Pro tip: don’t throw that liquid away! You can add it to salad dressings, such as my citrusy basil vinaigrette, for a little tomato flavor.
Storage
Plan to enjoy this salad recipe within a few hours of making it. Store in a refrigerator until ready to serve, then allow the cheese to sit out for at least 10-15 minutes. Burrata is best enjoyed at room temperature. You can safely keep the leftovers for up to 1-2 days in a fridge, but the texture of the tomatoes and cheese is best on the first day.
Ari’s Best Tips!
- Use ripe, fresh tomatoes! We’re lucky enough to live in New Jersey where the farmer’s market is overflowing with local tomatoes all summer long. I prefer heirloom tomatoes for their stronger taste, but you can use any tomatoes.
- Cut tomatoes with a sharp knife. Serrated knives are great for this!
- Use fresh basil! Dried basil isn’t going to have the same light, fresh taste.
- If you don’t have flaky sea salt, use Kosher salt, not table salt.
- Have a favorite balsamic vinaigrette you love? Feel free to use that to dress the salad instead. Or try our basil vinaigrette, made with shallots, fresh lemon juice, a bit of crushed red pepper flakes, and lots of fresh basil. It’s our favorite!
Make-Ahead, Leftovers, & Storage
- To make-ahead: You want to make this shortly before serving. For best results, let the balls of burrata cheese sit out at room temp for at least 30 minutes before serving. The tomatoes, however, need at least 10-15 minutes to strain once sprinkled with salt. Plan to assemble the salad shortly thereafter.
- Leftovers and storage: This burrata salad recipe is definitely best on the first day, but leftovers can be stored in a sealed airtight container in a fridge for 1-2 days. Just note that the texture of the tomatoes will change, as they continue to soften once cut into.
- Do not freeze the leftovers. They’ll become total mush in the freezer.
Serving Suggestions
This salad makes a great appetizer, light lunch, or side dish alongside other courses. Consider pairing it with crusty bread, grilled chicken, or pasta. A few of our favorite seasonal summer recipes include:
- Grilled Spatchcock Chicken
- Scallop Pasta with Corn
- Pan Seared Chicken with Burst Tomatoes
- A simple grilled steak or roasted salmon
Truly, this is the salad we make most in the summer. Light, refreshing, and quick to prep. A perfect summer side dish!
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Creamy Burrata Salad with Heirloom Tomatoes
Equipment
Ingredients
- 4 large heirloom tomatoes about 1 lb, sliced into rounds or wedges
- 1 pint cherry tomatoes or grape tomatoes, halved
- Flaky sea salt
- 8 oz (2 balls) burrata cheese room temperature
- 2 Tbsp high quality extra virgin olive oil
- 2 Tbsp aged balsamic vinegar
- Freshly ground black pepper
- ¼ cup loosely packed basil leaves about 20 leaves
- Chopped pistachios optional, for serving
Instructions
- Prep the tomatoes. Place all sliced, halved, or tomato wedges in a colander set over a mixing bowl. Season generously with flaky sea salt, about 1-2 tsp. Allow to sit for 10-15 minutes. Reserve the tomato liquid for another use (like a salad dressing!), then transfer the seasoned tomatoes to a large platter.
- Add the burrata. You can leave the burrata balls whole, but we like to cut them into quarters or break them apart with our hands and scatter all around the tomatoes. Season the cheese lightly with flaky sea salt.
- Dress the salad, then serve. Drizzle everything with 2 Tbsp olive oil and 2 Tbsp aged balsamic vinegar. Season with about ¼ tsp freshly cracked black pepper, then scatter basil leaves on top (and pistachios, if using). Serve immediately!
Notes
- Burrata cheese: If you can’t find burrata, use fresh mozzarella (hand ripped) or fresh stracciatella if you’re lucky enough to get some. Ricotta salata and goat cheese are also delicious, but will give the salad a very different taste.
- To make-ahead: You want to make this shortly before serving. For best results, let the balls of burrata cheese sit out at room temp for at least 30 minutes before serving. The tomatoes, however, need at least 10-15 minutes to strain once sprinkled with salt. Plan to assemble the salad shortly thereafter.
- Leftovers and storage: This burrata salad recipe is definitely best on the first day, but leftovers can be stored in a sealed airtight container in a fridge for 1-2 days. Just note that the texture of the tomatoes will change, as they continue to soften once cut into.
- Do not freeze the leftovers. They’ll become total mush in the freezer.
Let us know your thoughts!