Name: Tomato Burrata Salad
Prep time: 15 min
Total time: 15 min
Ingredients: 3-4 large ripe tomatoes, sliced or cut into wedges; 2 balls burrata cheese, drained and patted dry; 1 cup fresh basil leaves, torn or thinly sliced; 3-4 tablespoons extra-virgin olive oil; 1-2 tablespoons balsamic glaze or aged balsamic vinegar; flaky sea salt or kosher salt, to taste; freshly ground black pepper, to taste; 1 small garlic clove, very finely minced or grated (optional); 1 pinch red pepper flakes (optional); 1 cup arugula or baby greens, for serving (optional); 2-3 tablespoons toasted pine nuts or sliced almonds (optional); a few olives, pitted and halved (optional)

Tomato Burrata Salad tastes like peak summer on a plate, with creamy burrata, juicy tomatoes, and bright basil in every bite. It works perfectly for busy home cooks who want a restaurant-level side or light meal in about 15 minutes. I make this on repeat when I want something impressive that secretly took almost no effort.

Why Tomato Burrata Salad Is Worth It

Tomato Burrata Salad hits that perfect balance of rich and fresh, so it feels indulgent but still light. The burrata brings a creamy center, the tomatoes bring acidity and sweetness, and a simple olive oil drizzle ties everything together.

You can serve it as an appetizer, side dish, or light lunch, and it always looks fancy with almost no cooking. It also works beautifully for entertaining, since you can slice the tomatoes ahead and assemble right before serving.

This Tomato Burrata Salad tastes like a restaurant dish but comes together in minutes with simple ingredients. ★★★★★

Ingredients You Need

Tomatoes

3 to 4 large ripe tomatoes, sliced or cut into wedges
- Use heirloom tomatoes in summer for best flavor and color.
- In winter, use cherry or grape tomatoes since they usually taste sweeter.

Burrata

2 balls burrata cheese, drained
- Choose burrata packed in water, not brine, for a milder flavor.
- If you cannot find burrata, use fresh mozzarella and drizzle extra olive oil for richness.

Fresh herbs

1 cup fresh basil leaves, torn or thinly sliced
Optional: a few sprigs of fresh oregano or thyme, leaves stripped

Oil and vinegar

3 to 4 tablespoons extra virgin olive oil
- Use your good olive oil here since you taste it directly.
1 to 2 tablespoons balsamic glaze or aged balsamic vinegar
- Store bought balsamic glaze works great and saves time.

Seasoning

Flaky sea salt or kosher salt, to taste
Freshly ground black pepper, to taste
1 small garlic clove, very finely minced or grated (optional)
Pinch of red pepper flakes (optional, for a little heat)

Optional add ons

1 cup arugula or baby greens, for a peppery base
2 to 3 tablespoons toasted pine nuts or sliced almonds, for crunch
A few olives, pitted and halved, for a salty punch

Pantry shortcuts and notes

Use pre washed arugula or mixed greens to build a quick base.
Buy pre sliced balsamic glaze to avoid simmering vinegar at home.
Use jarred roasted red peppers for extra flavor without extra work.

Equipment list

Cutting board
Sharp chef’s knife or serrated knife for tomatoes
Small knife or scissors for herbs
Serving platter or shallow bowl
Small bowl and spoon for mixing garlic oil, if using

Quick Tips & substitutions

Use room temperature tomatoes and burrata for best flavor and texture.
Pat the burrata dry gently so the salad does not turn watery.
Swap burrata with fresh mozzarella or burrata style plant based cheese if needed.
Use cherry tomatoes when large tomatoes taste bland.
Add a pinch of sugar to out of season tomatoes to boost sweetness.
Drizzle balsamic glaze lightly so it does not overpower the burrata.
Tear basil by hand instead of chopping to avoid bruising and dark spots.
Add toasted nuts or seeds for crunch if the salad feels too soft.
Skip garlic if you plan to serve this at a work lunch or kid party.
Add arugula under the tomatoes to turn this into a full salad meal.

How to Make Tomato Burrata Salad

Step 1: Prep the tomatoes

Wash and dry the tomatoes. Slice large tomatoes into thick rounds or wedges so they hold their shape. Halve cherry or grape tomatoes, especially if you want them to soak up more seasoning.

Spread the tomatoes over a large serving platter in a slightly overlapping pattern. Sprinkle them with salt and pepper so they start to release a bit of juice and flavor.

Step 2: Season the oil

Add the olive oil to a small bowl. If you use garlic, stir the minced or grated garlic into the oil. Add a pinch of red pepper flakes if you enjoy a little heat.

Taste the oil and adjust the salt or pepper. This step builds flavor so the Tomato Burrata Salad tastes seasoned in every bite.

Step 3: Add the burrata

Gently pat the burrata balls dry with a paper towel. Place them on top of the tomatoes, either whole or torn into large pieces. I like to keep one ball whole in the center and tear the other around the platter for a mix of textures.

Sprinkle a tiny bit of salt and pepper directly on the burrata. This simple step makes the creamy center taste even richer.

Step 4: Add herbs and drizzle

Scatter the torn basil leaves over the tomatoes and burrata. Add any extra herbs like oregano or thyme if you use them. Drizzle the garlic olive oil evenly over the entire platter.

Finish with thin lines of balsamic glaze or a light drizzle of aged balsamic vinegar. You want streaks, not puddles, so the salad stays bright and not overly sweet.

Step 5: Add crunch and serve

Sprinkle toasted nuts or seeds over the top if you want extra texture. Add arugula or baby greens around the edges or under the tomatoes if you want a heartier salad. Taste a tomato and adjust salt, pepper, or balsamic if needed.

Serve the Tomato Burrata Salad right away with crusty bread or on its own. Cut into the burrata at the table so the creamy center spills over the tomatoes in the most dramatic way.

Recipe Variations

Gluten free
- Serve as is or with gluten free bread or crackers on the side.
Vegan
- Use a plant based burrata style cheese or soft cashew cheese.
- Add extra olive oil and avocado slices for richness.
Low carb
- Skip bread and keep the salad as a tomato and burrata plate.
- Add extra leafy greens and olives for more fat and fiber.
High protein twist
- Add grilled chicken breast slices or grilled shrimp on top.
- Add chickpeas or white beans for a vegetarian protein boost.
Extra veggie version
- Add thinly sliced cucumber, red onion, or roasted red peppers.
- Add grilled zucchini or eggplant slices for a more filling salad.
Herb lover version
- Mix basil with parsley, chives, or dill for a more complex flavor.

Ways to Serve

Serve as a starter before pasta, grilled chicken, or fish.
Pile on toasted bread slices for a bruschetta style appetizer.
Spoon over a bed of arugula or mixed greens for a full lunch salad.
Pair with grilled vegetables and a simple grain like quinoa or farro.
Serve alongside roasted chicken thighs or grilled steak for dinner.
Pack the components separately and assemble at a picnic or potluck.

Storage Success

Tomato Burrata Salad tastes best right after you assemble it, but you can store leftovers in an airtight container in the fridge for up to 1 day. The tomatoes will release more juice, so the salad turns softer but still tastes great. I like to spoon leftovers over toasted bread or toss them with cooked pasta for a quick next day meal. If you plan ahead, store tomatoes and burrata separately and combine them right before serving for the best texture.