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
Creamy, rich, almost obscenely good — this burrata salad is the kind of dish that makes you close your eyes on the first bite. Thick slices of sun-warm heirloom tomatoes, a whole ball of burrata split open so that silky stracciatella center pools across everything like the most luxurious dressing you've never had to make. A generous pour of your best olive oil, a crack of black pepper, maybe some torn basil if you're feeling fancy. That's it. That's the whole recipe.
Summer is when this really shines — peak-season tomatoes in every wild color, the freshest burrata you can find at the cheese counter, and an olive oil you'd happily drink straight from the bottle. Serve it as an appetizer when people come over, next to grilled chicken, or just with a hunk of crusty bread for lunch. Emma devoured half the platter last time before anyone else got a chance, and she kept dipping bread into the burrata like it was soup. When your ingredients are this good, the less you do, the better it tastes.
One thing worth knowing: pull the burrata out of the fridge about twenty minutes before you plan to serve it. That stracciatella center needs to come to room temperature so it turns properly liquid and spills out the second you cut in. Slice, arrange, drizzle, done. Grab your best platter for this one.
Fans of this tomato burrata salad should know that the caprese salad keeps things in the Italian kitchen. And if you want to branch out a little, the pesto pasta salad keeps things in the Italian kitchen. See the full collection of salad recipes when you're ready for more.
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.
