Tomato Burrata Salad
This beautiful burrata salad is the most epic summer-inspired salad! Made with creamy burrata cheese, ripe and juicy heirloom tomatoes, fresh basil, and an amazing basil vinaigrette.
Servings: 6 people
Calories: 288kcal
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.
Nutrition
Calories: 288kcal | Carbohydrates: 4g | Protein: 14g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 54mg | Sodium: 8mg | Potassium: 249mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1273IU | Vitamin C: 19mg | Calcium: 412mg | Iron: 1mg