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This Tomato Burrata Salad couldn’t be easier. This salad is a great way to let burrata and seasonal tomatoes shine and impress your guests.
The best summer salads are the easy and require NO baking. Burrata salad takes about 10 minutes of prep and is such an impressive side dish for gatherings.
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Why Make Burrata Tomato Salad
Other than this salad taking 10 minutes, it’s the perfect ode to summer. It has ripe, in season tomatoes. It requires zero cooking and you can keep the oven off.
This salad has great flavor, it belongs in a restaurant! In fact several restaurants have this dish on the menu but making it at home is a fraction of the cost. The flavor from the fresh ingredients really hits the spot, but the quick balsamic marinade really takes it up a notch.
What Is Burrata?
If you’ve never had burrata cheese before, you’re in for a real treat! Burrata is a circular-shaped Italian cheese made from cow’s milk. It resembles fresh mozzarella but it has a creamy center. It’s quite gooey in the middle and it’s mild in flavor but decadent. Try my Peach Burrata Salad for another summer favorite!
Tomato Buratta Salad Ingredient Notes
All other ingredients and measurements can be found in the recipe card towards the bottom of this post.
Tomatoes. This recipe calls for vine ripe tomatoes and cherry tomatoes! I like to add different shapes and textures to the salad, using different types of tomatoes helps make it look even more beautiful.
Fresh basil. This is a must! It really adds a nice flavor and a pop of color.
Burrata cheese – You should be able to find burrata in large grocery stores or specialty food stores. It is typically in the deli department near the goat cheese.
Extra Virgin Olive Oil. This is the base of the marinade, use a high quality neutral flavored oil.
Balsamic Vinegar. This add a tangy flavor that brings everything together.
All other ingredients and measurements can be found in the recipe card towards the bottom of this post.
Steps To Make This Salad
Step One. In a medium bowl, whisk together the olive oil, balsamic vinegar, apple cider vinegar, honey, garlic, shallot, basil, and seasonings. Add in the sliced cherry tomatoes.
Step Two. Toss the cherry tomatoes to combine. Allow them to marinate at room temperature while you whip up the rest of the plate.
Step Three. On a large serving plater or bowl, break the balls of burrata into 3 or 4 large pieces. Arrange the vine ripe tomatoes around the burrata. Next, add the lightly marinaded tomatoes all around and over the vine ripe tomatoes and the burrata. Serve as is for a low carb appetizer or with warm grilled breads.
Store leftovers in an airtight container for up to 2 days in the refrigerator.
Yes! You can make the cherry tomato marinade ahead of time and let it marinate for up to 24 hours. Do not assemble the salad with burrata and basil garnish until ready to serve.
Recipe Tips
- Use colorful, in-season tomatoes. For the best taste, use in-season, fresh tomatoes from the garden, or a farmer’s market.
- Serve right away. Once the salad is dressed, don’t let it sit at room temperature for too long or the salt will cause the tomatoes to get juicy. Read the make ahead instructions if needed.
- Add salt to taste. I use flaky salt. The salt really brings out the flavor of the tomatoes.
- Switch up the ingredients. This salad is super forgiving and versatile. Add in some arugula, prosciutto, croutons if desired.
Recipe Pairings
I suggest this salad with any barbecue style meal, it pairs great. I love it with my Pulled Chicken Burgers or as an appetizer to Turkey Smash Burgers. You really can’t go wrong, I would even eat this for a low carb breakfast!
Other Great Appetizers To Try
Appetizers
Poke Chips
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Dry Rub Wings
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Hot Honey Chicken Wings
Appetizers
Philly Cheesesteak Sliders
Tomato Burrata Salad
Equipment
- serving bowl or platter
Ingredients
- 3 cups cherry tomatoes
- 2 medium vine ripe tomatoes
- ⅓ cup extra virgin olive oil
- 2 cloves garlic, minced
- ½ small shallot, sliced
- 3 Tbsp balsamic vinegar
- 2 Tbsp apple cider vinegar
- 3 Tbsp honey
- 1 tsp dijon mustard
- ½ tsp salt
- ½ tsp dried oregano
- ½ tsp red pepper flakes
- ½ cup fresh basil, *more for garnish
- 2-3 balls fresh burrata
Instructions
- In a medium bowl, whisk together the olive oil, balsamic vinegar, apple cider vinegar, honey, garlic, shallot, basil, dijon mustard and seasonings. Add in the sliced cherry tomatoes.
- Toss the cherry tomatoes to combine. Allow them to marinate at room temperature while you whip up the rest of the plate.
- On a large serving plater or bowl, break the balls of burrata into 3 or 4 large pieces. Arrange the vine ripe tomatoes around the burrata. Next, add the lightly marinaded tomatoes all around and over the vine ripe tomatoes and the burrata. Serve as is for a low carb appetizer or with warm grilled breads.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
