Name: Tomato Burrata Salad
Prep time: 15 min
Total time: 15 min
Ingredients: 3–4 medium ripe heirloom or vine-ripened tomatoes, sliced into 1/2-inch rounds or wedges; 1–2 cups cherry or grape tomatoes, halved; 8–12 ounces burrata cheese (2 to 3 balls), drained and patted dry; 1 big handful fresh basil leaves, torn or sliced; 1–2 teaspoons fresh oregano or thyme leaves, chopped; 1 small clove garlic, very finely minced or grated; 3–4 tablespoons extra virgin olive oil; 1–2 tablespoons balsamic vinegar, red wine vinegar, or fresh lemon juice; fine sea salt, for seasoning; flaky salt, for finishing; freshly cracked black pepper, to taste; 1 pinch red pepper flakes; balsamic glaze, for drizzling

Tomato Burrata Salad hits that perfect spot between creamy, juicy, salty, and fresh in every single bite. It works for busy weeknights, date nights, or backyard cookouts and takes about 15 minutes from cutting board to table. I first made this on a sweltering July evening in my tiny New York kitchen, and I still remember eating it straight from the serving platter with zero regrets.

Why Make This Tomato Burrata Salad at Home

Tomato Burrata Salad at home tastes brighter and richer than most restaurant versions because you control the tomatoes, the salt, and the olive oil. You choose peak-season tomatoes, good burrata, and a punchy vinaigrette instead of a sad drizzle of random oil.

You also save money, especially if you already keep olive oil, vinegar, and flaky salt in your pantry. I also love that this salad looks fancy but needs no cooking skills beyond slicing and drizzling, which means even nervous cooks can pull it off.

“This Tomato Burrata Salad tastes like a summer farmers market on a plate, with creamy cheese and juicy tomatoes stealing the show every time. ★★★★★”

Ingredients You Need

Here is everything you need for a classic Tomato Burrata Salad that tastes restaurant-level at home. I include some brand notes and easy swaps so you can use what you already have.

Tomatoes

Ripe tomatoes:
- Use 3 to 4 medium heirloom tomatoes or large vine-ripened tomatoes.
- You can also use a mix of cherry and grape tomatoes for extra sweetness and color.
- Choose tomatoes that feel heavy for their size and smell fragrant at the stem.
Cherry or grape tomatoes (optional but recommended):
- About 1 to 2 cups, halved.
- They add sweetness and a nice pop of texture.

Burrata

Burrata cheese:
- 8 to 12 ounces total, usually 2 to 3 balls.
- Look for burrata in the specialty cheese section near fresh mozzarella.
- If you cannot find burrata, use fresh mozzarella and drizzle a bit more olive oil for richness.

Fresh herbs and aromatics

Fresh basil leaves:
- A big handful, torn or sliced.
- Genovese basil works great, but any fresh basil tastes good here.
Fresh oregano or thyme (optional):
- A teaspoon or two of leaves, chopped.
- These herbs add a savory note that balances the creaminess.
Garlic (optional, for a stronger flavor):
- 1 small clove, very finely minced or grated.
- Mix it into the dressing so it does not overpower the cheese.

Dressing and seasoning

Extra virgin olive oil:
- About 3 to 4 tablespoons.
- Use your best-tasting olive oil, since you taste it in every bite.
- I like California or Italian brands with a fruity, peppery finish.
Acid:
- 1 to 2 tablespoons of either:
  - Balsamic vinegar for a sweeter, deeper flavor, or
  - Red wine vinegar for a brighter, sharper flavor, or
  - Fresh lemon juice for a light, citrusy version.
- You can mix balsamic and lemon juice for a balanced taste.
Salt:
- Fine sea salt for seasoning the tomatoes.
- Flaky salt (like Maldon) for finishing on top.
Black pepper:
- Freshly cracked black pepper to taste.
- Coarse grind works best for a little bite.
Optional flavor boosters:
- A pinch of red pepper flakes for gentle heat.
- A drizzle of thick balsamic glaze if you like a sweeter finish.
- A few olives or capers if you want more briny flavor.

Pantry shortcuts

Use store-bought balsamic glaze instead of reducing balsamic vinegar on the stove.
Use pre-washed basil or herb blends if you want to skip rinsing and drying.
Use pre-cut tomatoes from a good grocery store salad bar in a pinch, though fresh whole tomatoes usually taste better.

Equipment list

You do not need fancy tools for Tomato Burrata Salad, which makes it perfect for hot days when you avoid the stove.

Sharp chef’s knife or serrated knife
Cutting board
Small bowl and fork or whisk for the dressing
Large serving plate or shallow bowl
Small spoon for drizzling dressing
Paper towels or clean kitchen towel to blot tomatoes if they feel very juicy

Tips & Mistakes

Slice tomatoes with a serrated knife so you avoid crushing them and losing all the juice.
Salt the tomatoes before you plate them so they release a little juice and taste more intense.
Do not refrigerate tomatoes for long periods, since cold temperatures dull their flavor and texture.
Bring burrata to room temperature for 20 to 30 minutes so the center turns extra creamy.
Pat the outside of burrata dry gently so water does not thin the dressing on the plate.
Use good olive oil, because a harsh or old oil can make the whole salad taste flat or bitter.
Taste a tomato slice before seasoning everything and adjust salt and acid based on that bite.
Avoid overdressing the salad, since too much vinegar or lemon can drown the delicate burrata flavor.
Add herbs at the end so they stay bright and do not wilt under heavy salt or acid.
Serve the salad soon after assembling, since tomatoes keep releasing juice and can turn soggy.

How to Make Tomato Burrata Salad

Step 1: Prep the tomatoes

Wash and dry all tomatoes thoroughly. Slice large tomatoes into thick rounds or wedges, about ½ inch thick, so they hold their shape. Halve cherry or grape tomatoes so they release a bit of juice and catch the dressing.

Lay the tomato slices on a cutting board or tray in a single layer. Sprinkle them lightly with fine sea salt and a little black pepper. Let them sit for 5 to 10 minutes while you mix the dressing so the flavor concentrates.

Step 2: Mix the dressing

In a small bowl, add olive oil, your chosen acid (balsamic, red wine vinegar, or lemon juice), a pinch of salt, and black pepper. If you use garlic, add the finely minced or grated clove now. Whisk with a fork until the dressing looks glossy and slightly thick.

Taste the dressing with a tomato piece. Adjust salt, pepper, or acid so it tastes balanced and bright but not harsh. Set the bowl aside.

Step 3: Arrange the tomatoes

Choose a large serving plate or shallow bowl. Arrange the salted tomato slices and halves in overlapping layers, mixing colors and shapes for a pretty pattern. Tuck cherry tomatoes into gaps so the plate looks full and generous.

Spoon a few teaspoons of dressing over the tomatoes, but do not use all of it yet. Scatter a little fresh basil over the tomatoes so the flavor starts to mingle.

Step 4: Add the burrata

Gently remove burrata balls from their liquid and pat them dry with a paper towel. Place them on top of the tomatoes, either whole or torn into large chunks. I like to keep one ball whole in the center and tear the others around it for a mix of textures.

Drizzle more dressing over and around the burrata, letting it pool slightly on the plate. Crack fresh black pepper over the cheese and sprinkle with flaky salt.

Step 5: Finish with herbs and extras

Tear more basil leaves and scatter them over the entire Tomato Burrata Salad. Add any extra herbs like oregano or thyme if you use them. If you like heat, sprinkle a pinch of red pepper flakes.

Drizzle a thin ribbon of balsamic glaze over the top if you want a sweeter, glossy finish. Taste one tomato and a bit of burrata together and adjust with a final pinch of salt or a splash of olive oil if needed.

Step 6: Serve

Serve the salad right away at room temperature. Bring some crusty bread to the table so everyone can scoop up the creamy burrata and tomato juices. I usually place the plate in the center and hand people spoons and forks so they can dig in family-style.

Variations I've Tried

Garlic herb version: Mix finely grated garlic, chopped basil, and oregano into the dressing, then finish with extra herbs on top. This version tastes great with grilled chicken or simple pasta on the side.
Roasted tomato twist: Roast cherry tomatoes with olive oil and salt until they blister and caramelize, then cool slightly and serve with fresh burrata. The warm tomatoes and cool cheese make a cozy contrast.
Stone fruit add-in: Add sliced peaches or nectarines with the tomatoes for a sweet-savory combo. This works especially well with a lemon-based dressing and lots of basil.
Pesto drizzle: Thin store-bought or homemade pesto with a little olive oil and drizzle it over the salad instead of or along with the vinaigrette. The basil and cheese pairing tastes rich and herby.
Crunchy topping: Toast pine nuts or sliced almonds in a dry pan until golden, then sprinkle over the salad before serving. The crunch balances the soft burrata and juicy tomatoes.

How to Serve Tomato Burrata Salad

Serve Tomato Burrata Salad slightly cool or at room temperature so the burrata stays soft and creamy. Pair it with crusty bread, warm focaccia, or toasted baguette slices so you can scoop up every drop of tomato juice and dressing. It also works as a side dish with grilled chicken, simple roasted vegetables, or a bowl of pasta with olive oil and garlic. I sometimes eat it as a light main dish with a side of mixed greens or a bowl of lentil soup.

How to store

Short-term storage in the fridge: Store leftover Tomato Burrata Salad in an airtight container in the fridge for up to 1 day. The tomatoes will soften, but the flavors still taste good.
Storing components separately: If you plan ahead, store tomatoes and dressing in one container and burrata in its liquid in another. Combine them just before serving for the best texture.
Freezer: Do not freeze burrata or fresh tomatoes, since freezing ruins their texture and turns them grainy and watery.
Best way to “reheat” or refresh: This salad does not need actual reheating. Take leftovers out of the fridge and let them sit at room temperature for 20 to 30 minutes, then add a drizzle of fresh olive oil and a pinch of salt to wake up the flavors.