20-Minute Tomato and Burrata Salad Recipe for Summer Entertaining

This quick, 20-minute burrata salad is an ideal summer dinner—simple to assemble, packed with fresh flavors, and perfect for sharing. With a short ingredient list and minimal prep, it pairs beautifully with crispy crostini and makes a light main course, an elegant appetizer, or a bright side dish.

Easy Burrata Salad Recipe

• A standout summer salad. Serve it as a light main with fresh crostini, as a side with pasta dishes, or as an elegant appetizer that guests will love.
• Use ripe tomatoes. Garden tomatoes are ideal, but grocery-store varieties work well too. A simple dressing of olive oil, balsamic vinegar, and garlic brings out the best in sliced tomatoes.
• Love burrata? Try this salad with roasted tomatoes, tomato tarts, or pasta recipes that feature burrata for a similar creamy finish.

Ingredients for Tomato and Burrata Salad

• Tomatoes – Grape or cherry tomatoes are recommended because they hold their shape and release less moisture. Heirloom, Roma, or beefsteak tomatoes also work but will be juicier when sliced.
• Olive oil – Use a good-quality extra virgin olive oil since the flavors are simple and the oil will be noticeable in the finished dish.
• Balsamic vinegar – Your favorite balsamic works here. You can use red wine vinegar as a substitute, but it will change the flavor profile.
• Garlic – Fresh garlic is best. Thinly slice or finely mince for the brightest flavor.
• Italian seasoning – If you don’t have a blend, dried oregano and thyme make a good substitute.
• Fresh basil – Fresh basil contributes essential aromatic flavor—there’s no real substitute.
• Burrata cheese – The creamy interior of burrata is the highlight. If burrata isn’t available, fresh mozzarella can substitute, though it lacks the creamy center that makes burrata special.
• Basil pesto (optional) – A drizzle of pesto adds depth and nuttiness; use store-bought or homemade.
• Crostini – Crispy crostini provide a contrasting texture and are lovely for scooping the tomatoes and burrata.

Instructions

Add the halved tomatoes, olive oil, balsamic vinegar, sliced garlic, Italian seasoning, and generous pinches of kosher salt and freshly cracked black pepper to a bowl.

Toss gently to combine and let the mixture marinate for about 10 minutes to meld the flavors.

While the tomatoes marinate, prepare crostini or your preferred bread.

Stir in julienned basil, then transfer the tomatoes to a large serving platter.

Gently tear the burrata into small pieces and arrange it across the tomatoes.

Finish with a light drizzle of basil pesto if using, then sprinkle with finishing or sea salt. Serve immediately with crostini.

Tips

• Save the marinade. The tomato juices make a bright dressing—whisk in a teaspoon of Dijon mustard or a little mayonnaise, season to taste, and use as a vinaigrette.
• Serve with crostini. Crispy crostini provide a perfect contrast to the juicy tomatoes and creamy burrata.
• Add fruit. Sliced peaches, cherries, or other stone fruit pair nicely with tomatoes and burrata for a fruit-forward variation.

Variations

This salad is flexible—mix in what you have on hand. Consider:

• Fresh spinach or arugula
• Fresh dill or other herbs
• Kale massaged with olive oil and lemon
• Thinly sliced shallot
• Kalamata olives
• A squeeze of lemon juice or a drizzle of honey

FAQ

Make-Ahead and Storage

• Make-ahead: Assemble up to an hour before serving. Beyond that, the balsamic will break down the tomatoes and affect texture.
• Storage: Store leftovers in an airtight container in the refrigerator for a couple of days. If the tomatoes become too soft, gently sauté them with the marinade and toss with pasta for an easy meal.

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