Peak Heirloom Tomatoes Deserve More Than a Caprese
If you love a classic caprese, this tomato burrata salad is the one you’ll make on repeat all summer. Ripe heirloom tomatoes get salted and drained first (which concentrates their flavor and keeps the plate from going water), then piled with torn burrata, good olive oil, aged balsamic, and lots of fresh basil.
No cooking, about ten minutes of hands-on work, and it holds its own next to anything coming off the grill. 🙌🏻 This is one of my favorite easy salad recipes when I want a no-fuss summer side dish.
A short ingredient list means each one matters. Here’s what to look for:
What You’ll Need
- Heirloom tomatoes (about 1lb) plus a pint of cherry tomatoes. The heirlooms bring flavor and color, the cherry tomatoes bring sweetness and pops of texture. Use whatever varieties look best — this is a farmers market recipe.
- Burrata, at room temperature. Pull it from the fridge 30 minutes before serving. Cold burrata is firm and mutes the creaminess entirely. If you can’t find it, fresh mozzarella torn by hand is the closest swap; straciatella is the best one.
- Flaky sea salt, both for drawing water out of the tomatoes and for seasoning the salad. Kosher salt works, table salt doesn’t.
- Extra virgin olive oil and balsamic vinegar: With this few ingredients, you taste the oil. Use one you actually like! Aged balsamic is thicker and sweeter than standard.
Quick Testing Notes
- If you don’t salt the tomatoes, you’ll end up with a watery salad. Plus, their flavor will be muted. Five minutes isn’t quite long enough, but a solid 10-15 is great.
- I’m a huge texture gal. My preferred way to serve this is with something crunchy sprinkled on top. Chopped pistachios or toasted pine nuts are amazing here.
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 pour out that tomato liquid! It’s concentrated tomato flavor — whisk it into a dressing like our citrusy basil vinaigrette or save it for any vinaigrette base.
Ari’s Best Tips
- Use a serrated knife. It slices through tomato skin cleanly instead of crushing the flesh, which matters when the tomatoes are very ripe.
- Tear the basil, don’t chop it. A knife bruises the leaves and turns the edges dark.
- Season in layers. Salt the tomatoes, salt the cheese, then a final pinch at the end. Salting only once at the finish leaves the tomatoes flat.
Make-Ahead & Storage
This is a first-day salad. Assemble it shortly before serving — you can salt and drain the tomatoes and let the burrata come to room temperature ahead of time, but hold of on dressing it.
Leftovers keep in an airtight container in the fridge for 1-2 days, though the tomatoes soften as they sit. Don’t freeze it. (Obviously! 😂)
What To Serve With Burrata Salad
This works as an appetizer, a light lunch, or a side. It’s especially good next to something off the grill — juicy grilled spatchcock chicken or a simple steak — or alongside a simmer pasta like tender orzo with pan-seared scallops.
Burrata obsessed? I love this heirloom tomato burrata salad out next to burrata toast with garlic confit. An ideal cheesy summer spread!
Truly, this is the salad we make most in the summer. Light, refreshing, and quick to prep. If you give it a try, please leave a star rating and review below!
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Creamy Burrata Salad with Summer 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
- Cheese swaps: Use fresh mozzarella (torn), stracciatella, ricotta salata, or goat cheese if burrata isn’t available.
- Make ahead: Assemble shortly before serving. Let burrata sit at room temp 30 minutes; salt and drain tomatoes 10–15 minutes before assembling.
- Storage: Best day one. Refrigerate leftovers airtight for 1–2 days (tomatoes will soften). Do not freeze.
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