Tomato Burrata Salad is an easy-to-make 15-minute side dish or appetizer to make in the Summer months using fresh tomatoes, soft and buttery burrata cheese, fresh basil, and basil pesto. This salad pairs beautifully with any summer dinner. You can serve it as a light snack or lunch! It's a great appetizer to bring to parties, BBQs, cookouts, and other summer festivities!
Tomato Burrata Salad
If you're looking for a fresh salad to add to your collection of healthy Summer recipes, you'll love this colorful Tomato Burrata Salad with basil pesto, olive oil, and lemon juice. It features just a few ingredients, yet it's so delicious and looks sophisticated on a dinner table. Tomato burrata salad can be served as a side dish, appetizer, or a light meatless and gluten-free meal. It's perfect for sharing with the crowd during summer events, such as picnics, potlucks, block parties, and BBQs. This vibrant Summer salad pairs well with anything, especially grilled meats, chicken, seafood, and pasta. If you want more tomatoes + burrata cheese cooking inspiration, don't miss these delicious recipes: Roasted Asparagus and Burrata Salad and reader-favorite Summer pasta: Chicken Spaghetti with Burrata Cheese, Cherry Tomatoes, and Lemon Butter Garlic Sauce.
What is burrata cheese?
- Burrata cheese is a cow's milk cheese that combines both Mozzarella cheese and cream. The outer shell of the burrata is Mozzarella cheese (solid soft cheese), while the inside is filled with creamy, soft center (basically, fresh cream). It has a rich buttery flavor. Burrata cheese usually has a ball shape, similar to fresh, ball-shaped Mozzarella cheese.
- Burrata cheese originated in Murgia, in Puglia - a region of Italy, located in the southern peninsular section of Italy.
What is the difference between burrata cheese and mozzarella?
- Both cheeses are soft Italian cheeses made from cow milk. On the outside, they can look very similar. Both fresh Mozzarella and Burrata are often shaped as medium size balls, usually sold in a tub of water.
- Mozzarella cheese is usually made from cow's milk or buffalo's milk. Although soft in texture, the cheese has an elastic feel to it and holds its shape when sliced.
- Burrata cheese has Mozzarella cheese as its firm outer shell, while the creamy center is filled with rich cream and curd. Once you slice the burrata cheese, it doesn't hold its shape like Mozzarella - the creamy center will spread out. Burrata cheese is much softer than Mozzarella.
Ingredients you need
- Grape tomatoes or cherry tomatoes. I like to use different colors - red and yellow. That instantly creates a more interesting presentation without much effort.
- Burrata cheese can be found in many grocery stores in the same section as fresh Mozzarella cheese. If you can't find Burrata, the next best substitute would be large fresh Mozzarella cheese balls.
- Basil pesto. Make it from scratch or use a store-bought kind (the refrigerated kind).
- Lemon juice. I always recommend freshly squeezed - I used half a lemon for this recipe.
- Salt and pepper. Use freshly ground black pepper.
- Fresh basil. Add whole leaves or chops them up right before serving. Keep in mind that once you chop the basil, it turns dark really fast.
How to make tomato burrata salad
- Add halved cherry tomatoes on individual salad plates (or on a large serving dish).
- Place burrata cheese in between the tomatoes. You can slice each ball of cheese in half or keep it whole.
- Drizzle basil pesto on top. Squeeze the lemon juice on top.
- Season with salt and freshly ground black pepper.
- Top with fresh basil leaves. You can chop them up or use them whole.
Important tips
- Bring Burrata cheese to room temperature and add it right before serving the salad.
- Use high-quality olive oil. I prefer to use extra virgin olive oil, labeled as first cold-pressed, and packaged in a dark bottle. Such olive oil usually has a distinctive peppery or fruity taste.
- Use colorful cherry or grape tomatoes. In this recipe, I used red and yellow cherry tomatoes. This adds vibrancy and color to your dish and makes a beautiful presentation!
- Use store-bought basil pesto, or make it a day or two in advance from scratch, using my recipe for the best basil pesto made with toasted pine nuts and a touch of mayo for creaminess.
Variations, Substitutions, and Add-ins
- Add pine nuts. Toast the pine nuts in the preheated oven at 350 F for only 5 minutes. Watch the oven carefully - the nuts can burn quickly. Toasted pine nuts acquire a beautiful color and crunch.
- Tomatoes. While I used cherry tomatoes, you can use any kind of fresh tomatoes you like: Roma tomatoes, heirloom tomatoes. You can even add sun-dried tomatoes for a burst of flavor.
- Cheese. If you can't find burrata cheese, use large balls of fresh Mozzarella cheese instead.
- Use balsamic vinegar or balsamic glaze as a dressing instead of or in addition to basil pesto.
How to serve it?
Serve tomato burrata salad with a slice of crusty Italian bread, prosciutto, and balsamic vinegar. It also works great as a topping for pizzas, pasta, and crostini.
What main courses go well with this salad?
This tomato burrata salad pairs beautifully with all types of grilled meats, such as chicken, steak, and pork. If you're looking for main course recipes that are as refreshing as this salad, try these:
- Pesto Chicken with Tortellini, Asparagus, and Tomatoes
- Chicken Margherita Skillet with Basil Pesto, Cherry Tomatoes, and Mozzarella
- Basil Pesto Tomato Mozzarella Chicken Bake
Other recipes that include both tomatoes and burrata cheese
- Roasted Asparagus and Burrata Salad
- Chicken Spaghetti with Burrata Cheese, Cherry Tomatoes, and Lemon Butter Garlic Sauce
Tomato Burrata Salad
Ingredients
- 10 oz grape tomatoes or cherry tomatoes (different colors), sliced in half
- 8 oz Burrata cheese
- ¼ cup basil pesto
- ½ lemon juice freshly squeezed
- salt and freshly ground black pepper to taste
- fresh basil
Instructions
- Add halved cherry tomatoes on individual salad plates (or on a single large serving dish).
- Place burrata cheese in between the tomatoes. You can slice each ball of cheese in half or keep it whole.
- Add droplets of basil pesto on top. Squeeze the lemon juice on top.
- Season with salt and freshly ground black pepper.
- Top with fresh basil leaves. You can chop them up or use them whole.
Notes
- Basil pesto. Make it from scratch or use a store-bought kind (the refrigerated kind).
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
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