Tomato Burrata Salad is the ultimate summertime side dish! Made with two kinds of tomatoes, burrata cheese and fresh basil, it’s incredibly light, fresh and flavorful. 

Appetizers and sides made with minimal ingredients are what I’m all about, and this tomato burrata salad fits that bill perfectly. 

Even after all these years, I’m still a sucker for burrata cheese. I love it in a peach salad, on pizza, and even in quiche. It’s creamy, buttery, slightly salty, and similar to mozzarella cheese, but better! 

This is an easy appetizer or side dish that you can put together in under 10 minutes. Think: something for friends and family to snack on while you’re prepping the main dish, or you can serve it right alongside dinner.

Recipe features

• An incredibly fresh dish that’s made with minimal ingredients.
• Features two kinds of tomatoes, meaning it’s a great recipe to make with garden tomatoes!
• Drizzled with balsamic glaze, which really ties the whole thing together. 

Ingredients

Tomatoes – A mix of grape tomatoes (or cherry tomatoes) and heirloom tomatoes works well, though using only one kind is an option. The heirlooms make a nice base while the grape tomatoes get tossed on top. 

Burrata – A must-have for any sort of burrata salad! Fresh mozzarella is another good option if the grocery store is out of burrata. 

Fresh basil leaves – No substitution; dried basil won’t work for this recipe. 

Olive oil – Extra virgin olive oil is what I recommend! Since it’s used for drizzling, we want something high quality, rather than an olive oil that’s used for sautéing, where it doesn’t matter quite as much. 

Red wine vinegar – Makes the vinaigrette more flavorful, rather than only using olive oil. 

Balsamic vinegar and glaze – I like using both. The vinegar is mixed in with the olive oil and red wine vinegar, and the glaze is drizzled on top. 

Instructions

Step 1: Slice the tomatoes. Start by slicing the heirloom and grape tomatoes, then place the heirlooms onto a serving platter, and spread the grape tomatoes overtop. 

Step 2: Add the cheese and basil. Add dollops of the cheese on top, and sprinkle with the chopped basil. 

Step 3: Make the dressing and assemble. Whisk the olive oil, red wine vinegar and balsamic vinegar together, then drizzle it overtop. Before serving, drizzle the entire dish with a 1-2 tablespoons of balsamic glaze (optional). Enjoy! 

Tips and FAQs

• As is the case with many of my recipes, take a quick taste and feel free to adjust the ratio of fresh tomatoes and creamy burrata cheese to your liking.
• Serve this on a large platter or in a large bowl.
• Eat this salad as-is, or serve with warm crusty bread (think: a baguette).
• Take it up a notch and add a few dollops of pesto on top, which would change the flavor profile slightly but still be quite good. 

What should I serve this with?

This salad pairs well with pasta, like my garlic tomato pasta, chicken pesto pasta or even my tomato risotto or air fryer steak bites. 

Is this salad healthy? 

I mean… kind of?! It’s a fresh salad made with simple ingredients, but eating loads of burrata cheese every day probably isn’t healthy. So I’d say yes, in moderation. 

Storage

Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days. The flavors will mend together the longer it sits, making it even more delicious. 

More easy side dishes

• Arugula Salad
• Roasted Mushrooms
• Watermelon Basil Salad 

If you made this recipe, be sure to leave a comment and star rating below. Thanks!