I love this dish because it’s effortless, elegant, and packed with flavor. The combination of creamy burrata and fresh tomatoes is unbeatable — especially when seasoned with flaky salt and pepper, then finished with balsamic glaze and fresh basil. It’s one of my favorite ways to make the most of peak-season produce, and it’s ready in just 15 minutes. Whether I’m entertaining or looking for a quick but special snack, this dish always delivers.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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
Directions
Prepare the Tomatoes: I wash and dry all the tomatoes, slice the heirlooms into thick rounds, and arrange them on a large serving platter. If I’m using cherry tomatoes, I scatter them around for extra color and texture.
Season the Base: I drizzle the tomatoes with olive oil and sprinkle flaky sea salt and cracked black pepper over them. This helps bring out their natural juices and sweetness.
Add the Burrata: I place the burrata balls on top of the tomatoes. Sometimes I tear them slightly so the creamy interior spills out, creating a beautiful presentation.
Finish with Flavor: I tear fresh basil leaves over the platter, drizzle aged balsamic vinegar or glaze, and sprinkle a little lemon zest if I want a citrusy lift.
Make Garlic Toasts: While I’m assembling the salad, I preheat the oven to 400°F (200°C). I brush the bread slices with olive oil, toast them for 8–10 minutes until golden, and then rub them with the cut side of a garlic clove while warm.
Serve and Enjoy: I serve everything immediately, with the garlic toasts on the side. It’s perfect for scooping up tomatoes, burrata, and all that delicious olive oil and balsamic.
Peach & Tomato Twist: I love adding slices of fresh peaches for sweetness and color.
Roasted Tomato Version: In cooler months, I roast cherry tomatoes with garlic and thyme before assembling.
Nut Crunch: Toasted pine nuts or chopped pistachios add texture and richness.
Pesto Drizzle: I swap the balsamic for a thin drizzle of basil pesto for a deeper herbal note.
Spicy Kick: Crushed red pepper flakes or a drizzle of chili oil add gentle heat.
Storage/Reheating
This dish is best enjoyed immediately. If I need to prep ahead, I slice the tomatoes and store them at room temperature, then assemble everything just before serving. Burrata doesn’t store well once opened, so I use it fresh for best texture and flavor. Leftover bread toasts can be stored in an airtight container for up to 1 day and crisped in the oven if needed.
FAQs
Can I make this ahead of time?
I prep the ingredients ahead, but I wait until just before serving to assemble so everything stays fresh, especially the burrata and basil.
What’s the best tomato to use?
I use heirloom tomatoes for their color and sweetness, but any ripe, flavorful tomato works. I keep them at room temperature for the best texture and flavor.
Is there a substitute for burrata?
If I can’t find burrata, I use fresh mozzarella and drizzle a bit of cream over the top for a similar effect.
Can I skip the bread?
Yes, but I like including garlic toast for scooping up the creamy cheese and juicy tomatoes. Flatbread or crackers also work.
Do I need to refrigerate leftovers?
This dish doesn’t keep well once assembled. If I must store it, I refrigerate leftovers for up to one day, but the texture of the burrata and tomatoes will soften.
Conclusion
Tomato with Burrata is one of those dishes that proves how simple ingredients can create something extraordinary. It’s creamy, juicy, fresh, and full of contrast — a perfect balance of sweet, salty, tangy, and rich. Whether I’m enjoying it on a summer afternoon or bringing it out as an elegant appetizer, it’s a recipe that always impresses without needing any fuss.
Fresh heirloom tomatoes paired with creamy burrata, basil, and a drizzle of olive oil and balsamic make this no-cook summer salad the perfect appetizer or light meal. Simple, stunning, and full of flavor.
Author:Sarah
Prep Time:15 minutes
Cook Time:None (toasts optional: 8–10 min)
Total Time:15 minutes
Yield:4 servings
Category:Appetizer, Salad
Method:No-Cook
Cuisine:Italian
Diet:Vegetarian
Ingredients
→ Salad Base
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)
→ Garlic Toasts
8 slices fresh baguette or rustic bread
1 tablespoon olive oil
1 garlic clove, halved
Instructions
Prep Tomatoes: Wash and dry tomatoes. Slice heirlooms into rounds and arrange on a large serving platter. Scatter cherry tomatoes if using.
Season the Base: Drizzle tomatoes with extra-virgin olive oil, sprinkle with flaky salt and black pepper.
Add Burrata: Place chilled burrata balls on top of tomatoes. Tear gently to release the creamy centers.
Finish the Salad: Tear fresh basil over the top. Drizzle with balsamic vinegar or glaze, and add lemon zest for brightness, if using.
Make Garlic Toasts: Preheat oven to 400°F (200°C). Brush bread slices with olive oil, toast for 8–10 minutes, and rub with the cut garlic while warm.
Serve: Serve the salad immediately at room temperature, with garlic toasts on the side for scooping.
Notes
Use ripe, room-temperature tomatoes for the best flavor and texture.
Burrata is best enjoyed fresh — use within a day or two of purchase.
For variations, try adding peach slices, roasted peppers, or a pesto drizzle.
Pairs beautifully with white wine, rosé, or an Aperol Spritz.
