Tomato Burrata Salad Recipe | Fresh Italian Burrata Tomato Dish
A fresh, no-cook tomato burrata salad with ripe tomatoes, creamy burrata, basil, and good olive oil. Ready in minutes, it’s perfect as an appetizer, light lunch, or side with crusty bread.
Ingredients
Ingredients
- 1 1/2 pounds ripe tomatoes (heirloom, vine-ripened, or cherry)
- 8 ounces burrata cheese (two small balls or one large)
- 1 small bunch fresh basil, leaves torn
- 3–4 tablespoons extra-virgin olive oil
- 1–2 teaspoons balsamic vinegar or glaze (optional)
- Flaky sea salt
- Freshly ground black pepper
- Red pepper flakes (optional), a pinch
- Crusty bread or crostini for serving (optional)
Instructions
Instructions
- Slice large tomatoes into thick rounds or wedges, and halve cherry tomatoes, then arrange them on a wide plate or platter.
- Season the tomatoes with flaky salt and black pepper, and drizzle 1–2 tablespoons of olive oil over them to draw out their juices.
- Place the burrata balls on top and gently tear them open so the creamy center spreads over the tomatoes.
- Drizzle with a bit more olive oil, add a light drizzle of balsamic or glaze if using, and sprinkle a pinch of red pepper flakes if desired.
- Scatter plenty of torn basil leaves over the salad.
- Taste and adjust seasoning with more salt or a splash of oil if needed, and serve right away with crusty bread.
Notes
Let tomatoes and burrata sit at room temperature 20–30 minutes for best flavor. Use a shallow platter and season in layers, finishing with flaky salt. Keep balsamic light to avoid overpowering the burrata. Best enjoyed fresh; leftovers keep up to 1 day in an airtight container. Variations: add prosciutto, olives, capers, toasted nuts, pesto, lemon zest/juice, mixed cherry tomatoes, grilled bread, or stone fruit. Substitute fresh mozzarella or ricotta if needed.