This Tomato Burrata Salad is basically summer on a plate! You’ll love all the fresh flavors and textures here. The tomatoes are sweet and juicy, and the burrata cheese is fresh and creamy.
My tomato burrata salad is an easy, no-cook salad that is perfect as a side or even an appetizer. Seriously, one of my summer faves!
Summer is in its prime, and there is no better way to celebrate than with this summer-inspired tomato burrata salad! It’s beautiful. If you’ve got someone to impress, this recipe won’t let you down.
You’ll love the juicy heirloom tomatoes and fresh basil served with my favorite cheese ever, burrata! The lemon basil vinaigrette brings everything together, but you can use any dressing you’d like.
If you’re looking for more summer salads and appetizers, try my Peach Burrata Salad, Grilled Peach Salad, Watermelon Feta Salad, or Whipped Burrata with Peaches.
Jump to:
Why I Love This Recipe
- Incredibly delicious! I mean, burrata cheese is delicious by itself, but when served with juicy tomatoes and the best basil vinaigrette? Delicious beyond words.
- Fresh and beautiful: There’s no denying that this salad is stunning. It’s perfect for summer.
- Easy, no-cook: It takes just 15 minutes to make.
- Customizable: Add your favorite ingredients here. I like prosciutto and avocado! Or try a variation of my Grilled Peach Salad or Peach Burrata Salad.
Made with Summer Heirloom Tomatoes
Heirloom tomatoes are on another level. Not only are they gorgeous, they also taste so much better. A good place to find heirloom tomatoes is the farmer’s market, but I’ve also seen it at my local grocery store.
Unlike the more common commercially grown tomatoes, heirloom tomatoes come in a wide range of shapes, sizes, colors, and flavors. They are generally juicer, sweeter, and richer in flavor than your typical tomatoes.
Ingredient Notes
For this summer tomato burrata salad, you need simple and fresh ingredients. Below are a few ingredients notes that I hope you find helpful. As always, the quantities can be found in the recipe card down below.
- Burrata cheese: A soft, creamy cheese that pairs perfectly with the acidity of tomatoes.
- Heirloom tomatoes: Choose ripe but firm tomatoes for the best taste and texture. Find a variety of colors. The best place to find heirloom tomatoes is the farmer’s market!
- Extra virgin olive oil: Used to drizzle over the tomatoes. The better the quality, the better!
- Fresh basil: Adds aromatic flavors and color contrast.
- Salt and pepper to taste
- For the lemon basil vinaigrette: Basil, olive oil, lemon, red wine vinegar, shallots, garlic, granulated sugar, red pepper flakes (optional), salt, and pepper.
How to Make a Tomato Burrata Salad
This salad takes about 15 minutes from start to finish. It’s a super simple.
Step 1 | Make the basil vinaigrette
Start by making the basil vinaigrette. It is straightforward and only requires a few ingredients. Use a food processor or blender for best results.
Step 2 | Arrange and season tomatoes
Slice the tomatoes using a serrated knife. Arrange them on a serving platter, along with the heirloom cherry tomatoes. Drizzle with olive oil, then lightly rub with salt and pepper to taste. Salt tends to bring out flavors in tomatoes.
Step 3 | Assemble and add dressing
Arrange the burrata cheese (torn or whole) on top of the tomatoes and scatter fresh basil leaves over the top.
To finish, drizzle the lemon basil vinaigrette over the salad. Serve immediately and enjoy this beautiful summer season! Serve as a side salad or with toast.
Tips for Success
- Find a variety of colorful heirloom tomatoes to make your salad pop with color!
- Use the freshest ingredients. Find fresh, ripe and juicy tomatoes, as well as vibrant basil. Avoid basil that has brown spots or that looks wilted.
- I’d recommend using a serrated knife to slice the tomatoes.
- Don’t dress the salad too early. Wait until you’re ready to serve before adding the vinaigrette to prevent sogginess.
- Make ahead is not recommended. This salad is best when served fresh. It only takes 15 minutes to make.
Recipe FAQs
Try my favorite shrimp marinade to make shrimp skewers on the grill! Or my marinated grilled pork chops.
Yes, absolutely. I personally like heirloom tomatoes because they are extra sweet, juicy, and tender.
Basil vinaigrette tends to lose some of its bright green color when stored, so it’s best to make it right before serving. However, you can pre-blanch the basil before making the dressing to preserve that bright green color. Directions and tips in my basil dressing post!
Try the classic balsamic vinegar with extra virgin olive oil. You can also use a simple balsamic glaze.
More Summer Salads
If you can’t get enough of tomatoes this summer, check out my Roasted Tomato Basil Bisque and Caprese Skewers.
I’d love to hear from you! If you loved my recipe, please consider leaving a 5-star rating and a comment down below. Sign up for my newsletter and follow along on Instagram, Facebook, or Pinterest
Tomato Burrata Salad
Equipment
- Serrated knife for the tomatoes
Ingredients
- 3 to 4 large heirloom tomatoes - sliced
- 10 ounces heirloom cherry tomatoes
- ¼ cup extra virgin olive oil - plus more for drizzling
- Fresh basil leaves - to taste
- 4 balls burrata cheese
- Salt and pepper - to taste
- Basil Vinaigrette
Instructions
- Make the basil vinaigrette according to recipe directions (linked above). Set aside.
- Arrange the tomatoes on a large salad platter. Drizzle with olive oil, and season with a few sprinkles of salt and pepper to taste.
- Arrange the burrata cheese (whole or torn) on top, along with fresh basil leaves. Note: You can eat the skin on the burrata. It's very good!
- Drizzle the prepared basil vinaigrette on top. Serve immediately. Enjoy!
Notes
- To avoid damaging the skin on the tomatoes, use a serrated knife to slice them.
- Once opened, burrata cheese only lasts 2 to 3 days in the fridge. Store any leftovers in the same packaging. It usually comes submerged in water.
- Serve fresh! This salad is best when consumed immediately. It doesn’t store very well.
- Heirloom tomatoes: Regular tomatoes.
- Basil vinaigrette: Balsamic vinaigrette or store-bought balsamic glaze. Can also use olive oil and balsamic vinegar.
- Favorite add-ins: Prosciutto, peaches, berries, avocado.
Jennifer Cohen Louth says
Exceptional salad. I added the prosciutto and let people add either a balsamic or a pomegranate (me) vinegar. I also had a lavender which I had purchased abs my daughter in law loves. So great for a refreshing side to ribs.