Tomato Burrata Salad Recipe

There’s something really comforting about putting together a Tomato Burrata Salad on a slow day. I remember once slicing into a ripe tomato while the kitchen was still quiet, the kind of quiet where you can hear the soft scrape of the knife against the cutting board.

The burrata was chilled just enough, and when I placed it beside the tomatoes, it felt like assembling something small but special.

It reminded me of those moments when a simple dish pairs beautifully with something warm and hearty, like a tray of Au Gratin Potatoes, their creamy layers turning golden at the edges in the oven.

And sometimes, on days when I want to keep things light but still balanced, this salad fits perfectly beside Blackened Baked Salmon, the contrast of fresh tomatoes and cool burrata against the smoky, savory fish making the whole meal feel effortless but complete.

A few basil leaves, a drizzle of olive oil, a touch of balsamic, nothing complicated, just fresh ingredients coming together in the simplest, nicest way.

Behind the Recipe

This salad comes from moments when cooking feels more like arranging than preparing. I make it when I want to slow down and enjoy the process without turning on the stove.

Recipe Origin or Trivia

Tomato and burrata salads are rooted in Italian cooking, where fresh cheese and ripe tomatoes are often served simply with olive oil and herbs.

Burrata itself comes from southern Italy and is known for its soft, creamy center, making it a natural pairing with juicy tomatoes.

Why I Love This Recipe (And You Will Too)

• Everyday freshness: Simple ingredients that shine on their own.
• No cooking required: Perfect for warm days or busy schedules.
• Balanced flavors: Creamy, juicy, herbal, and lightly tangy.
• Quick assembly: Ready in minutes from start to finish.
• Visually inviting: Looks beautiful with very little effort.
• Flexible serving: Works as a starter, side, or light meal.

What Brings This Fresh Salad Together

Ingredients

• Ripe tomatoes (3 large, sliced): Juicy and flavorful, forming the base of the salad.
• Burrata (1 ball, 8 oz): Soft and creamy, adding richness to every bite.
• Fresh basil leaves (small handful): Brings brightness and gentle herbal notes.
• Extra virgin olive oil (1 tbsp): Ties the ingredients together smoothly.
• Balsamic glaze (1 tsp): Adds a subtle sweet and tangy contrast.
• Salt (to taste): Enhances the natural flavors.
• Black pepper (to taste): Adds mild warmth.

Optional Add-Ins

• Cherry tomatoes: Extra color and sweetness.
• Pesto: Deepens the basil flavor.
• Olives: Adds a savory edge.

Kitchen Tools You’ll Need

• Cutting board
• Sharp knife
• Serving plate or shallow bowl
• Small mixing bowl
• Spoon
• Paper towels

Simple Substitutions That Work Well

• Heirloom tomatoes instead of regular: Adds color and depth.
• Fresh mozzarella in place of burrata: Less creamy but still tender.
• Arugula instead of basil: Adds a peppery note.
• Balsamic vinegar instead of glaze: Lighter and sharper finish.
• Lemon-infused olive oil: Brightens the salad gently.

Instructions for Making This Recipe

1. Rinse the tomatoes, pat them dry, slice into even rounds, and arrange them on a serving plate.
2. Scatter cherry tomatoes on top if using.
3. Season the tomatoes lightly with salt and black pepper.
4. Tear the basil leaves by hand and sprinkle them over the tomatoes.
5. Place the burrata in the center of the plate or gently pull it into pieces.
6. Drizzle the olive oil evenly over the salad.
7. Finish with a light drizzle of balsamic glaze.
8. Taste, adjust seasoning if needed, let the salad rest briefly, and serve immediately.

Texture & Flavor Secrets

Juicy tomatoes provide structure, while burrata adds a soft, creamy contrast. Letting the salad rest briefly helps the flavors settle without dulling freshness.

Helpful Notes Before You Start

• Tomato quality matters most, so choose ripe and fragrant ones.
• Burrata should be very fresh for the best texture.
• This salad is best eaten right after assembling.

Practical Tips to Keep in Mind

• Serve at room temperature for the fullest flavor.
• Add basil just before serving to prevent wilting.
• Use a serrated knife for clean tomato slices.
• Pat burrata dry gently for better presentation.

Ways to Serve This Salad

• As a light lunch with crusty bread.
• Before dinner as a fresh starter.
• Alongside pasta or grilled dishes.
• With warm garlic bread or focaccia.
• As part of a brunch or picnic spread.

Variations to Try

• Add roasted tomatoes for deeper flavor.
• Include sliced peaches for sweetness.
• Finish with cracked peppercorns for bite.
• Use mixed tomatoes for visual contrast.
• Add a drizzle of pesto for richness.

FAQ’s

• Can I make this ahead of time? Best assembled just before serving.
• Can I refrigerate leftovers? It’s not recommended for best texture.
• Is burrata the same as mozzarella? Burrata has a creamy center.
• Can I skip balsamic glaze? Yes, the salad is still balanced.
• What bread pairs best? Toasted sourdough or focaccia.
• Can I add protein? Grilled chicken or fish pairs well.
• Should tomatoes be peeled? No, keep the skins on.
• How do I store burrata? Keep refrigerated and use promptly.
• Is this gluten free? Yes, naturally.
• Can I scale this recipe? Yes, it doubles easily.

There’s something soothing about dishes like this, ones that rely on freshness and gentle assembly rather than effort. A Tomato Burrata Salad doesn’t ask for much, just good ingredients and a moment of attention.

In return, it gives you something bright and calm, a plate that feels complete without trying too hard. I hope it brings a bit of that same stillness into your kitchen.