How do you make burrata tomato salad?

Making a tomato burrata salad is simple yet incredibly rewarding. Begin by roasting cherry or grape tomatoes with olive oil, shallots, salt, and pepper at 400°F for about 10 minutes until they’re soft but not burst. Once roasted, add a splash of vinegar over the tomatoes. Arrange them on a plate, then place the burrata in the center. Drizzle olive oil over everything and add fresh basil. Optional extras include basil pesto and sea salt flakes for more depth. Serve it immediately with warm, crusty bread for the full experience.

What to have with tomato and burrata salad?

This salad pairs beautifully with warm breads like sourdough or focaccia. For a more rounded meal, serve it alongside grilled proteins like chicken or shrimp. It also works well as part of a summer spread with dishes like Hawaiian chicken salad or this bright Asian side salad . Sparkling water with lemon or crisp white wine makes a great drink pairing.

What kind of tomatoes are used in burrata?

Cherry and grape tomatoes are ideal for burrata salad. They hold their shape when roasted, and their sweetness complements the creamy richness of burrata. For variety, you can use a mix of colors like golden, red, and purple tomatoes. Heirloom tomatoes can also work if sliced thick and used raw, but for roasting, stick with smaller, consistent sizes.

Burrata is typically served fresh and never cooked. It’s best used as a creamy centerpiece in cold or slightly warm dishes. In a tomato burrata salad, it’s placed whole atop roasted tomatoes. When cut, the inside flows out and mixes with the other ingredients, creating a luxurious texture. It's also delicious on pizza just after baking or as a topping for grilled vegetables.

Tomato Burrata Salad: 1 Creamy, Powerful Summer Favorite

Description

Tomato burrata salad pairs creamy cheese with sweet roasted tomatoes. Discover this easy, elegant summer dish now.

Ingredients

1 (6 oz) fresh burrata cheese
1/4 cup basil pesto (optional, preferably homemade)
4 cups (1 lb) cherry or grape tomatoes
2 tablespoons extra virgin olive oil (plus 1 tablespoon for finishing)
2 tablespoons finely chopped shallots (or substitute red onion or green onion whites)
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 teaspoons apple cider vinegar (or red wine vinegar)
1/2 teaspoon sea salt flakes (or 1/4 teaspoon kosher salt)
A few fresh basil leaves, torn or whole
Warm crusty bread, for serving

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Instructions

Prep the cheese: Take burrata out of the refrigerator and let it sit at room temperature in its water for 30 minutes.
Roast the tomatoes:
- Preheat oven to 400°F.
- In a bowl or directly on a baking tray, toss tomatoes with olive oil, chopped shallots, kosher salt, and black pepper.
- Spread in a single layer on a tray and roast for 10 minutes, or until tomatoes soften but don’t collapse.
- Gently nudge tomatoes to one side of the tray and drizzle vinegar over them. No need to stir.
Assemble the salad:
- Transfer roasted tomatoes to a serving plate, arranging them in a single layer.
- Carefully drain the burrata and place it gently on top of the tomatoes.
- Drizzle the remaining tablespoon of olive oil over the entire plate.
- If using, spoon dollops of pesto around the plate.
- Sprinkle with sea salt flakes and scatter fresh basil leaves.
Serve:
- Present with warm crusty bread on the side. Break into the burrata with a spoon, let the creamy center spill out, and scoop it up with bread along with some tomatoes and pesto.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Seasonal and Holiday Salads
Method: Roasting
Cuisine: Italian-American