This fresh tomato burrata salad is made with fresh cherry tomatoes that are marinated in garlic, and balsamic vinegar, and is topped with a ball of burrata cheese that is drizzled with pesto and served with toasted bread.
This salad has easily become my favorite salad! It is fresh, flavorful, tender, creamy, and simply delicious.
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Why this recipe works
- This dish is the perfect appetizer, light lunch, or easy side dish!
- This salad is going to be your new favorite fresh salad to make for every occasion! From parties to dinners, your guests are going to love this salad!
- This is the best way to use up fresh tomatoes that you may have laying around!
- It takes only 20 minutes to prepare this recipe from start to finish! So easy you are going to love it!
What is burrata?
Burrata is a fresh Italian cheese that is made with cow's milk with a solid and soft outer shell, and creamy and thick cream filling.
The outer layer of the burrata is the same as fresh mozzarella, but then when you cut it open, you get surprised with a creamy and delicious cream filling that is spreadable and perfect for serving with toasted bread and marinated tomatoes.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Cherry tomatoes- we love using fresh Roma cherry tomatoes in cooking and for pasta salads. Cut the cherry tomatoes in half.
Burrata cheese- you can find burrata cheese in most grocery stores.
Garlic- you will need about 3 garlic cloves for this recipe. we use fresh garlic and grate it by hand. We do not recommend using store-bought pre-grated garlic, because it usually has less flavor.
Pesto- we used store-bought pesto, but you can definitely use homemade pesto.
Balsamic vinegar- add your favorite balsamic vinegar for this. I love drizzling the final salad with a balsamic glaze for even more balsamic flavor.
Basil- use fresh basil for this recipe! Fresh basil is very important and will give this salad a delicious aroma and flavor.
Olive oil- we used extra virgin olive oil for this recipe.
Kosher salt– we used kosher salt in this recipe. You can use sea salt or flakey salt as well.
Black pepper- for flavor. Adjust the black pepper to your personal liking.
Instructions
Slice your cherry tomatoes into half, and throw them into a large mixing bowl. Add the chopped basil, minced garlic, olive oil, balsamic vinegar, kosher salt, and black pepper.
Mix using a spoon until well combined. Let the tomatoes marinate in the bowl while you make the crostini. (for about 15 minutes)
Make the crostini by slicing french bread or a baguette diagonally into ½-inch thick slices. Lay the slices on a parchment paper lined baking sheet and brush each slice with olive oil and rub fresh garlic on each slice. (do that on both sides of the toast)
Bake the bread toast in a 180c (350f) preheated oven for 5-7 minutes.
Arrange the tomatoes on a large plate, and top the middle of the potatoes with the burrata cheese. Garnish the tomatoes and burrata with pesto. Season the burrata with kosher salt and black pepper.
Gently cut the burrata and tear it apart. Spread the bite-size pieces on top of the tomatoes. Season with salt and pepper to taste and serve with the crostini or toasted bread!
Expert Tips
- Use fresh ingredients! fresh ingredients will make your dish more flavorful!
- Feel free to add your favorite fruit that goes along with the flavors of this salad. Our favorite addition to this salad is fresh peaches, apples, cherries, etc.
- Make sure that you drain the excess water that the burrata is stored in.
- Serve the burrata at room temperature for the best texture. Do not heat it up because it will just melt and lose its texture.
- Use fresh basil for this recipe! Do not use frozen basil since it will not give you the same aroma and flavor.
- Add some of your favorite greens to the salad like arugula and baby spinach. They go deliciously with this salad!
Faq's
Brush both sides of the bread slices with olive oil, and toast them in the oven at 180c (350f) for 5-8 minutes or until the bread is crispy and lightly golden brown.
Mozzarella is made with cow milk or water buffalo milk and is made in the process of stretching the crud in hot boiling water until mozzarella forms. Burrata is just that, but it is served as the casing. Inside you will find a creamy and thick filling that is irresistible.
Burrata mozzarella is a soft cow's milk cheese that is formed into a ball of mozzarella and is filled with creamy thick cream.
Burrata goes perfectly in so many ways. In salads, pizzas, and pasta. Drizzle the burrata with olive oil and season it with salt and black pepper, and serve it with crostini, toasted bread, marinated tomatoes, etc!
Storing
If you have leftovers, you can store them in an airtight container in the fridge for up to 3 days.
The tomatoes will turn soggy and will break as they sit in the marinade for a few days, but you can cook them as a tomato sauce and serve them with some freshly boiled pasta for an easy dinner!
Freezing
I do not suggest freezing this salad. The tomatoes will be soggy while defrosting and it's just not gonna be as good. This salad is perfect when it's fresh since it's made with fresh ingredients.
Make it in advance
You can marinate the tomatoes a day ahead of time, and when you are ready to serve, toast the crostini or bread of your choice (if you consume bread), and arrange the salad as written in the instructions.
Serving tips
The best way to serve this salad is with a garnish of basil pesto or balsamic glaze next to toasted fresh bread like baguette, or simply, crostini.
Substitutions
Tomatoes- I used cherry tomatoes since they are sweeter and more flavorful than regular tomatoes, but you any tomatoes will work great for this. Adjust the salt and pepper to your liking and according to how flavorful your tomatoes are.
Variations
Pesto- you can use your favorite pesto for this recipe. It doesn't have to be basil pesto, it can be spinach pesto, sun-dried tomato pesto, red pepper pesto, parsley pesto, etc.
Spicy- if you like your salad a bit spicy, you can add a pinch of cayenne pepper or chili flakes!
Balsamic glaze- balsamic glaze goes perfectly with burrata and tomatoes!
Greens- add your favorite mix of greens to the tomato marinade mixture. For serving, throw the greens in the bottom of the plate, top it with the tomatoes, and then the burrata in the middle.
Fruit- add fresh fruit that you have available like fresh peaches, apples, pears, plums, and nectarines.
Olives- add some olives that you have on hand or for the best flavor, add kalamata olives!
More salad recipes
Greek pasta salad- Greek pasta salad is the perfect side dish for any occasion, made with cooked pasta, fresh veggies, kalamata olives, feta cheese, and homemade Greek salad dressing.
Chickpea pasta salad- This chickpea pasta salad is made with pasta, cucumber, pepper, tomatoes, chickpeas, and feta cheese. We topped this salad with our favorite greek salad dressing.
Spinach pasta salad- This Spinach Pasta Salad is made with fresh spinach, feta, red onion, cherry tomatoes, and freshly made pasta.
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📖 Recipe
Easy Tomato Burrata Salad
Ingredients
- 450 g Cherry tomatoes cut in half
- 3 tablespoon Olive oil
- 3 tablespoon Balsamic vinegar
- ½ cup Basil chopped
- 2 cloves Garlic minced or sliced
- 170 g Burrata one large burrata or two small ones
- 2 tablespoon Basil pesto
- Kosher salt and black pepper to taste
Instructions
- Slice your cherry tomatoes into half, and throw them into a large mixing bowl. Add the chopped basil, minced garlic, olive oil, balsamic vinegar, kosher salt, and black pepper.
- Mix using a spoon until well combined. Let the tomatoes marinate in the bowl while you make the crostini. (for about 15 minutes)
- Make the crostini by slicing french bread or a baguette diagonally into ½-inch thick slices. Lay the slices on a parchment paper lined baking sheet and brush each slice with olive oil and rub fresh garlic on each slice. (do that on both sides of the toast)
- Bake the bread toast in a 180c (350f) preheated oven for 5-7 minutes.
- Arrange the tomatoes on a large plate, and top the middle of the potatoes with the burrata cheese. Garnish the tomatoes and burrata with pesto. Season the burrata with kosher salt and black pepper.
- Gently cut the burrata and tear it apart. Spread the bite-size pieces on top of the tomatoes. Season with salt and pepper to taste and serve with the crostini or toasted bread!
Notes
- Use fresh ingredients! fresh ingredients will make your dish more flavorful!
- Feel free to add your favorite fruit that goes along with the flavors of this salad. Our favorite addition to this salad is fresh peaches, apples, cherries, etc.
- Make sure that you drain the excess water that the burrata is stored in.
- Serve the burrata at room temperature for the best texture. Do not heat it up because it will just melt and lose its texture.
- Use fresh basil for this recipe! Do not use frozen basil since it will not give you the same aroma and flavor.
- Add some of your favorite greens to the salad like arugula and baby spinach. They go deliciously with this salad!
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