Tomato Burrata Salad

Embrace the quintessential flavours of summer with a Tomato Burrata Salad. Enjoy the creamy goodness of Italian burrata cheese with the sweet acidity of cherry tomatoes, nutty pine nuts, and freshly torn basil leaves. Serve this delectable Italian summer salad as an appetizer or a light lunch. Don’t forget the crusty bread to soak up the flavourful juices!

Fresh and tasty salads are my ‘go to’ dinner on hot summer nights. When it’s too hot to cook, I choose low effort, high flavour recipes with minimal or no cook time. While I love the classic Italian combination of tomatoes and creamy burrata cheese, this unique fresh cheese is AMAZING paired with fresh or grilled fruit. I haven’t met a burrata recipe I didn’t like! 

Tomato Burrata Salad

Tomato salad is one of summer’s most delicious pleasures. The sweet acidity of vine ripened cherry tomatoes is the perfect partner for creamy burrata cheese and earthy pine nuts. There’s no need for a vinaigrette; just a drizzle of extra virgin olive oil and torn fresh basil leaves will do.

When the tomatoes are this tasty, a light seasoning of flaky sea salt and freshly ground black pepper brings out their flavour even more. Feel free lightly drizzle this salad with a touch of aged balsamic vinegar or balsamic reduction, if you prefer it.

This Tomato Burrata Salad recipe is very similar to any Caprese Salad, but with Burrata cheese instead of fresh mozzarella. It is delicious as an appetizer, a side salad, or as a light summer meal for two. This gluten free salad recipe doubles easily, making it perfect for spontaneous al fresco dinners with friends.

What is Burrata?

Simply put, burrata is a squishy blob of not one, but TWO fresh Italian cheeses. True Italian burrata from the Puglia region of southern Italy is made with cow or buffalo milk (Burrata di bufala) milk, rennet, and cream.

The outer layer consists of fresh mozzarella which has a unique stretchy quality that pizza lovers adore. This same characteristic allows it to be stretched into the shape of a pouch which is filled with scraps of stretchy leftover mozzarella curd and thick buffalo cream, or Stracciatella.

Tomato Burrata Salad Ingredients

Simplicity is the key to a great burrata salad. Tomatoes, cheese, extra virgin olive oil, fresh basil, salt, and freshly cracked black pepper are all you really need. Feel free to use the pine nuts or leave them out and add the chili pepper flakes, if you prefer some spice.

In Italy, home chefs are likely to skip the balsamic vinegar drizzle to allow the subtle sweet acidity of the tomatoes to shine through. I use it when the tomatoes are greenhouse grown or picked before they ripen to bring out more flavour.

How to Make Tomato Burrata Salad

The beauty of this simple salad recipe is in the ease of preparation. No special culinary skills or equipment are needed, just a bowl and a sharp knife. Best of all, the salad is ready to eat in under 5 minutes.

Begin by toasting the pine nuts in a dry frying pan over medium heat until they are golden brown (about 2-3 minutes). Remove from heat and set aside.

Next, wash the tomatoes, then slice them in half. Or, if you prefer, you can leave them whole for another serving style. Next, place two burrata in the middle of a serving bowl. For best presentation choose a shallow bowl with low sides.

Arrange the sliced tomatoes around the burrata cheese then scatter the pine nuts over the entire salad. Next, tear fresh basil leaves and scatter them over the dish. Drizzle EVOO all over and season to taste with flaky salt and freshly ground black pepper. Sprinkle red pepper flake and serve immediately.

Alternative Serving Suggestions

As previously mentioned, tomatoes are fruit… why not try this salad with other fruits like sliced strawberries, peaches, nectarines, blueberries, or pitted cherries? I especially love it with grilled peaches and sometimes a few slices of prosciutto.

For a change in presentation, try slicing a variety of heirloom tomatoes or using multi coloured cherry or grape tomatoes.

Burrata cheese is the star of this salad, but it can be replaced with fresh mozzarella, bocconcini, or Stracciatella cheese.

Hi! I’m Bernice Hill and I am the sole recipe developer, photographer, and writer at Dish ‘n’ the Kitchen. It is my pleasure to share easy to follow recipes that are delicious, nutritious, and approachable for the whole family.

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