Tomato Burrata Salad
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This Tomato Burrata Salad with basil pesto is fresh, creamy, and ready in 10 minutes. The ultimate Italian summer dish with simple, high-quality ingredients.
Serve with crusty bread or homemade crostini. If you love this recipe, you should try my summer panzanella salad.
Quick Look: Tomato Burrata Salad
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Servings: 4–6
- Dietary Info: Vegetarian, gluten-free (without bread)
- Method: No-cook, assemble
- Technique: Layering + finishing with high-quality ingredients
- Flavor/Texture: Creamy, juicy, fresh, herbaceous
Why You’ll Love This Family Favorite!
This is one of those recipes that reminds me of summers in Italy, when tomatoes are so ripe you barely need to touch them. My nonna would say, “When the ingredients are this good, do less.” That’s exactly what we do here. Every bite is creamy, bright, and full of that simple Italian magic. Mangia!
Try my Authentic Italian Bruschetta and Caprese Pasta Salad next!
Made With Amore,
Table of Contents
Simple Ingredients
These are the fresh, simple ingredients that come together to create this vibrant tomato burrata salad.
- Heirloom Tomatoes: Juicy, sweet, and the star of the dish.
- Burrata: Creamy, rich center that melts into the tomatoes.
- Basil Pesto: Adds depth, garlic, and herb flavor.
- Seasoning and Garnish: Extra virgin olive oil, flaky sea salt, and fresh basil. These ingredients enhance this dish drastically.
- Crusty Bread: Essential for scooping up all the juices.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Dressing: Drizzle with Best Pistachio Pesto Recipe, Balsamic Dressing Recipe, or Lemon Basil Vinaigrette.
- Cheese or Tomato Swaps: Swap burrata with fresh mozzarella or stracciatella for a lighter option. You can use cherry or grape tomatoes if heirlooms aren’t available.
- Not a Fan of Pesto? Skip the pesto and finish with just olive oil, basil, and a splash of balsamic glaze.
- Sweet Twist: Add sliced peaches or nectarines for a sweet summer twist. Try my Peach Salad with Burrata.
How to Make Tomato Burrata Salad
Perfect for entertaining or a light summer meal! Follow the step-by step photos and see the recipe card at the bottom for a printable version.
- Make the pesto genovese and set aside.
- Slice the heirloom tomatoes into thick rounds or wedges. Arrange them on a large serving platter in a single layer, slightly overlapping.
- Place the burrata balls on top of the tomatoes. You can leave them whole for presentation or tear them slightly open so the creamy center spills out. Spoon the basil pesto on top.
- Sprinkle flaky sea salt evenly over everything. Drizzle with extra virgin olive oil for a glossy finish. Add fresh basil leaves on top. Serve immediately with warm crusty bread for scooping up all the juices.
Tomato Burrata Salad FAQs
Heirloom or vine-ripened tomatoes, the sweeter and juicier the better!
Burrata is a fresh Italian cheese with a soft mozzarella shell and a creamy, rich center. When you cut into it, it becomes silky and almost sauce-like.
It’s what makes this salad extra special, balancing the fresh tomatoes and pesto with a luxurious, melt-in-your-mouth texture.
Best enjoyed fresh, right after assembling. If needed, store leftovers in an airtight container in the fridge up to 1 day. Bring back to room temperature before serving again.
Serving Suggestions
This tomato burrata salad is perfect served as a light appetizer or alongside your favorite mains for a fresh, balanced meal. Pair it with mains like blackened chicken, lemon butter chicken spiedini, or fresh burgers for a flavorful combination. Round out the meal with a sweet treat like fresh peach pie for a simple yet elegant dining experience.
My Pro Tips
Recipe Tips
- Use room-temperature tomatoes for maximum flavor
- Never refrigerate tomatoes before serving, it dulls their taste
- Tear the burrata right before serving so it stays creamy
- Use high-quality olive oil, it makes a big difference
- Add the salt at the very end to keep tomatoes from releasing too much liquid
More Salad Recipes You’ll Love
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Tomato Burrata Salad
Ingredients
- ½ cup homemade basil pesto, use my classic pesto recipe
- 4 large heirloom tomatoes, about 1 pound, sliced into thick rounds or wedges
- 2 large burrata cheese balls, or 4 small burrata
- ½ teaspoon flaky sea salt
- 1 tablespoon high-quality extra virgin olive oil
- Fresh basil leaves, for garnish
- Warm crusty bread, for serving
Instructions
- Prepare the tomatoes. Slice the heirloom tomatoes into thick rounds or wedges. Arrange them on a large serving platter in a single layer, slightly overlapping.
- Add the burrata. Gently place the burrata balls on top of the tomatoes. You can leave them whole for presentation or tear them slightly open so the creamy center spills out.
- Spoon the pesto. Drizzle or spoon the basil pesto over the tomatoes and burrata. Let it fall naturally, do not overmix. If you notice the basil is a thick you can thin it with a little olive oil to it is easier to drizzle.
- Finish and season. Sprinkle flaky sea salt evenly over everything. Drizzle with extra virgin olive oil for a glossy finish.
- Garnish and serve. Add fresh basil leaves on top. Serve immediately with warm crusty bread for scooping up all the juices.
Notes
- Use room-temperature tomatoes for maximum flavor
- Never refrigerate tomatoes before serving, it dulls their taste
- Tear the burrata right before serving so it stays creamy
- Use high-quality olive oil, it makes a big difference
- Add the salt at the very end to keep tomatoes from releasing too much liquid
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
