Tomato Burrata Salad: Summer on a Plate
I kept seeing this salad everywhere on food Instagram last August — heirloom tomatoes piled around a whole burrata, torn open to reveal that soft, creamy center, olive oil pooling in the gaps. It looked like restaurant food. So I made it on a Tuesday night with supermarket tomatoes and a $6 ball of burrata from the deli counter. And here’s the thing that surprised me: the version I almost didn’t bother making turned out to be the one I’ve made every week since — but only once I stopped making one very specific mistake.
This tomato burrata salad is a genuine no-cook dinner that takes 10 minutes from fridge to table. You get a creamy, rich center against cold, juicy tomatoes, with enough olive oil and seasoning to make it feel intentional — not thrown together. No wilting, no fuss, and flexible enough to work with whatever tomatoes you can actually find.
Pro Tip
The mistake most people make: they dress the tomatoes and the burrata at the same time, then serve immediately. The problem is that burrata straight from the fridge is dense and cold — it doesn’t absorb anything. Take the burrata out of its liquid 20 minutes before serving and let it sit at room temperature. At around 65°F (18°C), the outer shell softens just enough to soak up the olive oil and salt you add at the end, turning what would be a bland white blob into something that actually tastes like it belongs on the plate.
Burrata is now widely available at most large supermarkets, delis, and Italian specialty stores — look for it near fresh mozzarella in the cheese section, usually in small tubs of water. For tomatoes, heirloom varieties give you the best color contrast and sweetness, but vine-ripened or even a mix of cherry tomatoes work well. If burrata is hard to find, fresh buffalo mozzarella torn by hand is a solid substitute.
Tomato Burrata Salad: Summer on a Plate
4
servings10
minutes310
kcal20
minutes30
minutesIngredients
2 large balls fresh burrata (approx. 4 oz / 125 g each)
1.5 lbs mixed tomatoes (heirloom, vine, or cherry) (approx. 680 g)
3 tbsp good-quality extra virgin olive oil
1 tbsp aged balsamic vinegar (optional but worth it)
0.5 tsp flaky sea salt (plus more to taste)
0.25 tsp freshly cracked black pepper
1 small handful fresh basil leaves
1 tsp lemon zest (optional, from 1 lemon)
Directions
- Rest the burrata. Remove it from its liquid and place it on a plate at room temperature 20 minutes before you plan to serve — this is non-negotiable for the texture to work. When it’s ready, the outer shell should give slightly when you press it gently with a fingertip, like a very ripe peach.
- Slice the tomatoes. Cut larger tomatoes into thick wedges or uneven slices; leave cherry tomatoes whole or halved. Uneven cuts create more surface area for the salt to draw out the juices — that pooled liquid at the bottom of the plate is the sauce.
- Season the tomatoes. Arrange them on a wide, shallow plate or board, then scatter the flaky salt and pepper directly over them. Let them sit for 5 minutes — you’ll see a small amount of bright, sweet liquid begin to collect around the edges.
- Place the burrata. Set each ball in the center of the tomatoes and tear them open gently with two spoons or your hands. The creamy stracciatella interior should spill out slowly — if it runs too fast, the burrata was still too cold.
- Dress and finish. Drizzle olive oil generously over everything, add the balsamic if using, scatter basil leaves, and add lemon zest if you want a lift. Serve within 10 minutes — burrata left too long at room temperature loses its structure and starts to weep.
Variations
For a more substantial plate, add a handful of toasted pine nuts and a few slices of prosciutto draped over the burrata before serving. For a plant-based version, swap burrata for a good cashew-based ricotta and finish with a pinch of smoked paprika to add depth.
Serving Suggestions
Thick slices of sourdough or a crusty ciabatta are essential for scooping up the creamy center and the tomato juices at the bottom. A cold glass of dry rosé or a crisp Pinot Grigio cuts through the richness cleanly. For a fuller spread, serve alongside grilled flatbreads rubbed with garlic.
FAQ
Can I make this salad ahead of time?
Assemble the tomatoes up to 1 hour ahead and keep them at room temperature — they actually improve as they release their juices. Add the burrata and dressing only right before serving, or the cheese will break down and turn watery.
What’s the best olive oil to use here?
Since olive oil is essentially a main ingredient in this recipe, use the best you have — a cold-pressed extra virgin with a peppery finish makes a real difference. A neutral or low-quality oil will flatten the whole dish.
Can I use regular mozzarella if I can’t find burrata?
Fresh buffalo mozzarella works well — tear it by hand into rough chunks rather than slicing it cleanly, so it mimics the irregular texture of burrata. The creaminess won’t be quite the same, but it raises the question of whether a whipped ricotta spooned over the top might actually get you even closer.
