Tomato Burrata Salad tastes like peak summer on a plate, with creamy burrata, juicy tomatoes, and bright basil all playing nicely together. It works perfectly for busy home cooks who want something impressive in under 20 minutes from fridge to table. I first made a version of this for a Tuesday lunch and then accidentally ate it again for dinner, so I speak from experience.

Why Make This Tomato Burrata Salad at Home

Tomato Burrata Salad at home tastes fresher than anything you get in a restaurant, because you control the tomatoes, the oil, and the seasoning. You choose super ripe tomatoes, good olive oil, and a burrata ball that actually tastes like milk, not rubber.

You also save money, since restaurants often charge steak prices for what is basically tomatoes and cheese. At home you load up the plate, mop up every drop with bread, and nobody judges you for tilting the plate to catch the last bit of tomato juice.

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

Ingredients You Need

Tomatoes

Ripe tomatoes, room temperature
- Use heirloom tomatoes in summer for the best flavor and color.
- In winter, choose cherry or grape tomatoes, since they usually taste sweeter.
- Avoid rock-hard or refrigerated tomatoes, since they taste bland and mealy.

Cheese

Burrata cheese, chilled but not icy cold
- One large ball (4 ounces) works for 2 people as a side or 1 hungry person as a meal.
- If you cannot find burrata, use fresh mozzarella and add a drizzle of heavy cream to mimic the creamy center.
- Choose a brand packed in liquid, not vacuum sealed, for better texture.

Fresh herbs

Fresh basil leaves
- Tear them by hand instead of chopping, so they stay pretty and do not bruise as fast.
- Add a little fresh oregano or chives if you like a more herbal kick.

Oil and acid

Extra virgin olive oil
- Use your good bottle here, since you taste it in every bite.
- A peppery or fruity oil both work; pick what you enjoy on bread.
Balsamic vinegar or balsamic glaze
- Traditional balsamic vinegar gives a mellow tang.
- Balsamic glaze adds sweetness and thickness, so use a lighter hand.

Seasoning

Flaky sea salt
- Maldon or similar salt gives crunch and little pops of flavor.
- If you only have table salt, use less and taste as you go.
Freshly ground black pepper
- Grind it fresh so it tastes bright, not dusty.
Optional: red pepper flakes for a little heat.

Extras that taste great but stay optional

Good crusty bread or toasted baguette slices for serving
A small handful of arugula for a peppery base
A spoonful of pesto as a drizzle instead of plain olive oil
A few olives or capers if you like salty bites

Pantry shortcuts

Use store bought balsamic glaze instead of reducing vinegar on the stove.
Use prewashed arugula or mixed greens as a base if you want a bigger salad.
Use jarred pesto for a quick herby drizzle.

Equipment list

Sharp chef’s knife or serrated knife for tomatoes
Cutting board
Serving plate or shallow bowl
Small spoon for drizzling oil and vinegar
Paper towels to gently dry burrata
Optional: small serrated knife for neat tomato slices

Tips & Mistakes

Slice tomatoes with a serrated knife so you avoid squishing them.
Let tomatoes sit at room temperature for at least 30 minutes so they taste sweeter.
Pat burrata dry gently so excess liquid does not water down the salad.
Add salt right before serving so tomatoes release juice on the plate, not on your cutting board.
Tear basil by hand instead of chopping so it stays bright green.
Use a large plate so you avoid stacking tomatoes in a deep pile that turns soggy.
Drizzle olive oil generously and vinegar lightly so the salad tastes balanced, not sharp.
Taste a tomato slice and adjust salt and acid before you add the burrata.
Add burrata at the end so you avoid tearing it while you arrange tomatoes.
Serve the salad soon after you assemble it so the burrata stays creamy and the basil stays fresh.

How to Make Tomato Burrata Salad

Step 1: Prep the tomatoes

Wash the tomatoes and dry them well so water does not thin the dressing. Slice large tomatoes into thick rounds or wedges, about ½ inch thick. Halve cherry or grape tomatoes, or leave the tiny ones whole if they look cute and bite sized.

Spread the tomato slices on a large plate in a single layer. Sprinkle a pinch of salt and pepper over them so they start to release a little juice.

Step 2: Season and build flavor

Drizzle extra virgin olive oil over the tomatoes, aiming for a light glossy coat. Add a small splash of balsamic vinegar or a thin zigzag of balsamic glaze. Taste one tomato slice and adjust salt, pepper, and vinegar until it tastes bright and balanced.

Scatter a few torn basil leaves over the tomatoes. If you use arugula, tuck a small handful under and around the tomatoes so it catches the juices.

Step 3: Add the burrata

Take the burrata out of the fridge and drain it gently on a paper towel. Place the whole ball in the center of the tomato plate. Drizzle a little olive oil over the burrata and sprinkle with flaky sea salt and black pepper.

If you like a more rustic look, tear the burrata into large chunks and nestle them among the tomatoes. Add a pinch of red pepper flakes if you enjoy a little heat.

Step 4: Finish and serve

Add more torn basil on top so the plate looks fresh and green. Give the salad one last light drizzle of olive oil so everything glistens. Serve the Tomato Burrata Salad right away with crusty bread on the side.

Encourage everyone to cut into the burrata and scoop the creamy center with tomatoes and bread. Watch the plate empty faster than you expect.

Variations I've Tried

I like a peach and tomato burrata salad in late summer, with juicy peach wedges, basil, and a tiny drizzle of honey. The sweetness of the fruit plays nicely with the tangy tomatoes and creamy cheese. I keep the seasoning simple with salt, pepper, and olive oil.

I also enjoy a pesto Tomato Burrata Salad, where I thin store bought pesto with olive oil and drizzle it over the tomatoes instead of plain oil. The basil and garlic in the pesto give the salad a big flavor boost. I skip balsamic in this version and let the pesto shine.

Another favorite version uses roasted cherry tomatoes. I toss them with olive oil, salt, and pepper, roast them until they blister, then cool them slightly and serve with fresh burrata and basil. The warm tomatoes and cool cheese taste cozy and still stay light.

How to Serve Tomato Burrata Salad

Serve Tomato Burrata Salad as a starter, a light lunch, or a side dish with grilled chicken, shrimp, or simple pasta. Add warm crusty bread, garlic bread, or toasted baguette slices so everyone can scoop up the tomato juices and creamy cheese. Pair it with a bowl of tomato soup, a simple vegetable soup, or a grain salad for a more filling meal.

You can also spoon the salad over cooked quinoa or farro for a heartier bowl. Kids often enjoy it deconstructed, with tomato wedges, burrata pieces, and bread on separate sections of the plate.

How to store

Short term storage in the fridge: Store leftover Tomato Burrata Salad in an airtight container for up to 1 day. The tomatoes soften and release more juice, but the flavors still taste good.
Best way to store components: Store tomatoes and burrata separately if possible. Keep sliced tomatoes in a container for up to 2 days and burrata in its liquid for up to 2 days after opening.
Freezer: Do not freeze burrata or fresh tomatoes, since they turn grainy and watery after thawing.
Best way to reheat or serve leftovers: Do not reheat. Serve leftovers chilled or at cool room temperature, and add a fresh drizzle of olive oil, a pinch of salt, and a few new basil leaves to wake up the flavors.