Go Back
–+ servings
Close up tomato burrata salad with creamy burrata, fresh basil, balsamic glaze, olive oil, and sliced ripe tomatoes.
Print Recipe Add to Collection
No ratings yet

Tomato Burrata Salad with Basil

This Tomato Burrata Salad with Basil is the easiest summer salad worth making, built on ripe tomatoes, creamy burrata, and a small trick that turns the tomato juice into the dressing. No cooking, ready in about 10 minutes.
Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Course: Appetizer, Salad, Side Dish
Cuisine: Italian
Keyword: tomato burrata salad, tomato burrata salad with basil
Servings: 4
Calories: 135kcal
Author: Joanna Cismaru

Ingredients

  • 4 large ripe tomatoes cut into wedges or thick slices
  • 1 ball burrata cheese about 8 ounces (227 grams)
  • 1 cup fresh basil leaves
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic glaze or balsamic vinegar
  • 1 clove garlic finely minced
  • ½ teaspoon salt plus more to taste
  • ¼ teaspoon black pepper
  • flaky sea salt for finishing
US Customary - Metric

Instructions

  • Arrange the tomato wedges on a large serving platter, slightly overlapping. Season them right away with the salt and let them sit for 5 to 10 minutes. This draws out their juices and is what makes regular tomatoes taste like summer instead of like nothing.
    Overhead view of fresh sliced tomatoes neatly arranged on white serving platter for tomato burrata salad preparation.
  • Whisk together the olive oil, balsamic, minced garlic, and black pepper in a small bowl.
    Small white bowl with olive oil, balsamic glaze, garlic, salt, and pepper being whisked into flavorful salad dressing.
  • Drain the burrata and place the whole ball in the center of the platter, letting everyone break into it at the table. Scatter the basil leaves over the top, tearing the larger ones. Drizzle the dressing over everything, finish with a pinch of flaky sea salt, and serve immediately with crusty bread.
    Step by step tomato burrata salad process showing sliced tomatoes with burrata before and after basil, balsamic, and seasoning.

Notes

  1. Don't skip the salting step. Season the tomatoes and let them sit 5 to 10 minutes so they release their juice. That juice becomes part of the dressing.
  2. Bring the tomatoes and burrata to room temperature before you start. Cold dulls both.
  3. Serve immediately. Once dressed, this salad does not hold.
  4. Balsamic glaze gives a thicker, sweeter finish. Plain balsamic vinegar works too, just use a lighter hand.
  5. Best the day you make it. Leftovers keep in the fridge up to a day but will soften.

Nutrition

Serving: 1serving | Calories: 135kcal | Carbohydrates: 9g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 0.2mg | Sodium: 300mg | Potassium: 454mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1835IU | Vitamin C: 26mg | Calcium: 32mg | Iron: 1mg
QR Code linking back to recipe