This burrata salad is one of those dishes that proves the best recipes are often the simplest. Ripe summer tomatoes, a ball of impossibly creamy burrata, a drizzle of your best olive oil — that's really all it takes to create something extraordinary.
Why This Recipe Works
- Bringing burrata to room temperature allows the stracciatella center to become fluid and creamy, creating a built-in sauce when you break it open
- The salt draws out tomato juices that mix with olive oil on the plate, forming a natural vinaigrette you'll want to soak up with bread
- Aged balsamic adds sweet acidity that bridges the rich cheese and bright tomatoes without overpowering either
This burrata salad is one of those dishes that proves the best recipes are often the simplest. Ripe summer tomatoes, a ball of impossibly creamy burrata, a drizzle of your best olive oil — that's really all it takes to create something that stops conversation at the dinner table. If you've never had burrata, imagine fresh mozzarella with a surprise: a creamy, dreamy center that spills out like the world's most delicious sauce.
You'll want to make this all summer long — as a gorgeous appetizer when you have friends over, a light lunch with some crusty bread, or a side dish next to grilled steak or chicken. The key is sourcing the best ingredients you can find. Peak-season heirloom tomatoes in every color, the freshest burrata at the cheese counter, and an olive oil you'd happily drink straight. When the ingredients are this good, you barely have to do anything.
The only real trick here is patience — let the burrata come to room temperature before serving so that creamy stracciatella center turns properly liquid and oozy. Then just slice, arrange, drizzle, and get ready for the best ten minutes of your day. Let's get cooking!
How It Comes Together
Chef Tips
- Buy the freshest burrata you can find — check the expiration date and look for buffalo milk burrata if available, as it has a richer, more complex flavor than cow's milk versions.
- Only make this salad when tomatoes are in peak season (summer). Out-of-season tomatoes will taste mealy and bland, and no amount of olive oil can save them.
- Use your best extra virgin olive oil here — this is a raw preparation where the oil's flavor really shines. A grassy, peppery olive oil makes a noticeable difference.
- If aged balsamic is too expensive, use regular balsamic vinegar reduced by half in a saucepan until syrupy — it concentrates the sweetness and gets you close to the real thing.
- Leftover dressed salad doesn't store well, but you can slice the tomatoes and prep the basil up to 2 hours ahead. Keep refrigerated and assemble just before serving.
Variations
Peach Burrata Salad
Replace half the tomatoes with ripe sliced peaches. The sweetness of summer peaches pairs incredibly well with creamy burrata. Add a handful of arugula for a peppery bite.
Burrata Caprese with Prosciutto
Layer thin slices of prosciutto between the tomatoes and burrata. The salty, savory ham adds another dimension. Finish with a drizzle of pesto instead of plain olive oil.
Roasted Tomato Burrata
Roast cherry tomatoes with olive oil at 400°F for 10 minutes until blistered. Spoon the warm tomatoes around the burrata and top with pesto — the heat slightly softens the cheese.
Mediterranean Burrata Bowl
Build on a bed of mixed greens with cucumber, Kalamata olives, red onion, and toasted pita chips. Dress with lemon-olive oil vinaigrette and top with torn burrata.
Serving Suggestions
Serve as a stunning appetizer or light lunch alongside crusty ciabatta or grilled sourdough. Pairs beautifully with grilled steak, roasted chicken, or as part of an Italian antipasto spread. A chilled glass of rosé or crisp white wine like Pinot Grigio is the perfect match.
Make It Ahead
Slice tomatoes and wash basil up to 2 hours in advance, stored separately in the fridge. Assemble the salad just before serving for the best texture.
