Tomato with Burrata is a bright, effortless salad that feels like summer on a plate — ripe heirloom tomatoes, creamy burrata, fragrant basil, and a drizzle of good olive oil and aged balsamic. It’s quick to assemble but striking enough for a casual weeknight or an elegant starter. If you enjoy fresh Italian flavors, try pairing it with a heartier pasta like savor rigatoni with sausage, tomatoes & zucchini for a complete, satisfying meal.
Why make this recipe
- Freshness: It celebrates peak-season tomatoes and the luxurious creaminess of burrata with almost no cooking required.
- Speed: From slicing to serving in under 20 minutes — perfect for last-minute entertaining.
A simple yet show-stopping combination that turns a few high-quality ingredients into a dish that feels indulgent and special.
Ingredients
- 2 balls burrata cheese (about 8 oz each), chilled until serving
- 4 large heirloom tomatoes, sliced into ½-inch rounds
- 1 cup cherry or grape tomatoes, halved (optional)
- ¼ cup extra-virgin olive oil
- 2 tablespoons aged balsamic vinegar or balsamic glaze
- ½ teaspoon flaky sea salt
- ¼ teaspoon freshly ground black pepper
- 1 small bunch fresh basil leaves, torn or left whole
- Zest of ½ lemon (optional, for brightness)
- 8 slices fresh baguette or rustic bread
- 1 tablespoon olive oil (for toasts)
- 1 garlic clove, halved
Step-by-Step Guide to Making Tomato with Burrata
- Gather and chill: Keep the burrata chilled until just before serving so the center stays cool and creamy. Lay out your tomatoes, basil, bread, and seasonings so everything is within reach.
- Prepare the tomatoes: Wash and pat the tomatoes dry. Slice the heirloom tomatoes into thick ½-inch rounds and place them attractively on a large platter. Scatter the cherry tomato halves between the larger rounds if using.
- Season the base: Drizzle the tomatoes evenly with extra-virgin olive oil and sprinkle with flaky sea salt and freshly ground black pepper to taste. Let them sit for a minute to absorb the olive oil and salt.
- Add the burrata: Gently place the burrata balls on top of the arranged tomatoes. Carefully tear each ball so the creamy stracciatella spills over the tomato slices — this is the luscious centerpiece of the salad.
- Finish with flavor: Tear basil leaves over the platter or leave a few whole for visual appeal. Drizzle aged balsamic vinegar or balsamic glaze across the tomatoes and burrata; add lemon zest if you want a bright citrus lift.
- Make garlic toasts: Preheat your oven to 400°F (200°C). Brush the bread slices lightly with olive oil and toast in the oven for 8–10 minutes or until golden and crisp. While still warm, rub the cut side of the garlic clove across each slice to impart a gentle garlic flavor.
- Serve immediately: Present the platter right away with the garlic toasts on the side so guests can scoop up the creamy burrata and juicy tomatoes.
Directions:
Prepare the Tomatoes: Wash and pat dry the tomatoes. Slice the heirlooms into thick rounds and arrange them on a large serving platter. Scatter cherry tomato halves in between if using.
Season the Base: Drizzle tomatoes with olive oil. Sprinkle with flaky sea salt and freshly ground black pepper.
Add Burrata: Place burrata balls on top of the tomatoes. Tear them gently so the creamy center spills out.
Finish with Flavor: Tear basil leaves over the platter. Drizzle balsamic vinegar or glaze across the salad. Sprinkle lemon zest if desired.
Make Garlic Toasts: Preheat oven to 400°F (200°C). Brush bread slices with olive oil and toast for 8–10 minutes. Rub each slice lightly with the cut garlic clove while warm.
Serve & Enjoy: Present immediately with garlic toasts on the side for scooping up the tomatoes and burrata.
Storage Tips for Tomato with Burrata
- Refrigerator: Store leftover components separately. Keep burrata in its original container or a sealed container at 34–40°F (1–4°C) and use within 24 hours for best texture.
- Tomatoes: Refrigerate sliced tomatoes in an airtight container at 34–40°F (1–4°C) for up to 24 hours, though best eaten the same day.
- Bread/toasts: Store toasted bread in a paper bag at room temperature for up to 24 hours; for longer storage, freeze for up to 1 month and re-toast before serving.
Note: Burrata loses its silky center quickly; for best flavor and texture, assemble and serve this salad the same day you buy the cheese.
Serving Suggestions for Tomato with Burrata
- As a starter: Serve as a composed starter for an Italian-themed meal — place the platter in the center of the table so guests can help themselves.
- Light lunch: Add a handful of tossed arugula or peppery radicchio under the tomatoes and serve with the garlic toasts for a refreshing lunch.
- Picnic or potluck: Transport the components separately (chilled burrata, sliced tomatoes, basil, dressing) and assemble at the picnic site to keep everything fresh and photogenic.
- Protein additions: Pair with prosciutto slices or grilled shrimp if you want to make it more substantial.
Presentation tips: Use a large, flat platter so the burrata and tomatoes are visible; drizzle balsamic at the last moment to keep the presentation tidy. Serve with small spoons or salad forks so guests can scoop out the creamy center.
Tips to make Tomato with Burrata
Q: How do I keep the burrata from becoming runny too soon?
A: Keep it chilled until the last possible moment and only tear it open right before you serve so the creamy center remains cool and silky.
Q: Can I substitute the balsamic glaze?
A: Yes — a reduction of red wine vinegar with a touch of honey or maple syrup will produce a similar sweet-tangy finish.
Q: What’s the best way to slice heirloom tomatoes without them falling apart?
A: Use a very sharp chef’s knife or a serrated tomato knife. Cut in a single clean motion, and support the tomato with your non-dominant hand to avoid squashing.
Variations
- Classic plus protein (paragraph): For more substance, lay thin slices of prosciutto or smoked salmon alongside the burrata and tomatoes; the salty contrast enhances the cheese’s creaminess and turns the plate into a satisfying main course.
- Herb-forward substitution (bullets):
- Swap or add fresh mint or tarragon for a different aromatic profile.
- Replace basil with fresh oregano or chives if basil isn’t available.
Troubleshooting & Technique Notes
- If your tomatoes are out of season and flavorless: consider lightly marinating cherry tomatoes in a tablespoon of olive oil, a splash of vinegar, and a pinch of sugar for 15–30 minutes to perk them up.
- When to choose burrata vs. mozzarella: Burrata is the showstopper for this dish because of its creamy interior. If burrata is unavailable, use fresh mozzarella and add a drizzle of high-quality extra-virgin olive oil and a dollop of ricotta to mimic creaminess.
- Toasts that stay crisp: Use day-old bread or slightly thicker slices brushed with oil; this helps them hold up to scooping without becoming soggy quickly.
FAQs
Q: How long does burrata last once opened?
A: Burrata is at its best the day you open it; keep it refrigerated and consume within 24 hours for optimal texture.
Q: Can I make this ahead of time?
A: You can slice the tomatoes and prepare the garlic toasts ahead, but assemble the burrata and add basil and balsamic right before serving to maintain texture and appearance.
Q: Is burrata the same as mozzarella?
A: Not exactly. Burrata has an outer shell similar to mozzarella but is filled with a creamy mixture called stracciatella that gives it a richer, silkier texture.
What if my tomatoes are very juicy?
- Place a few paper towels under the tomatoes on the platter briefly to absorb excess moisture before adding the burrata; this keeps the presentation neat.
Are there vegetarian or vegan swaps?
- For vegetarians, this recipe is naturally suitable (burrata is dairy). For a vegan version, try a high-quality plant-based burrata or a whipped cashew cheese and use a balsamic glaze to provide that sweet tang.
Variation (if any)
- Mediterranean twist (comparison-style):
- Original: Heirloom tomatoes + burrata + basil + balsamic.
- Mediterranean twist: Add kalamata olives, thinly sliced cucumber, and a sprinkle of za’atar; replace basil with flat-leaf parsley to shift the dish toward Levantine flavors.
Final plating and etiquette
When serving Tomato with Burrata at a dinner or gathering, place the platter centrally so guests can admire the colors and aromas. Provide small plates and spoons for serving the loose, creamy center from the burrata. Encourage guests to use the garlic toasts to scoop rather than cutting the burrata with a knife — the tactile act of tearing and scooping invites convivial sharing.
Conclusion
This Tomato with Burrata recipe is a celebration of simple, high-quality ingredients that come together to create something greater than the sum of its parts. If you want more salad inspiration built around tomatoes and creamy cheese, see this bright take on a similar theme in Bursty Tomato Burrata Salad – RecipeTin Eats. For a version that emphasizes marinated cherry tomatoes alongside burrata and a punchier herb profile, check out Marinated Cherry Tomatoes with Burrata. – Half Baked Harvest.
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