Tomato and Burrata Salad

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Tomato and Burrata Salad Recipe

Tomato and Burrata Salad

I adore the classic flavours in this simple salad. A fresh and indulgent dish, bursting with ripe, juicy tomatoes, fragrant basil, and luscious burrata. The key to making this salad is using only the freshest, highest-quality ingredients, especially when tomatoes are at their peak. Serve the burrata at room temperature to get the most from its creaminess. 

  • Total Time: 10 mins
  • Yield: 6 1x


Units Scale
  • 650g mixed mini heirloom tomatoes
  • 100g burrata
  • 1 tsp salt plus extra for seasoning to taste
  • 1/2 tsp pepper
  • 4 tbsp olive oil
  • 1 tbsp balsamic vinegar (optional)
  • 1/4 bunch of basil leaves, picked


  1. Cut the tomatoes into halves, place in a colander and sprinkle with 1 tsp salt. Allow to sit for at least 20 minutes. The salt softens the tomatoes, draws out moisture, and intensifies their flavour.
  2. Arrange the tomatoes on a platter, top with the burrata, add extra salt (to taste), sprinkle with pepper, drizzle with olive oil and balsamic vinegar (if using), and top with whole basil leaves.
  3. Serve with toasted sourdough.


MAKE AHEAD – Best made fresh. 

LEFTOVERS – Best eaten immediately but can be refrigerated and eaten within 24 hours.

  • Author: Nicole
  • Prep Time: 10 mins
  • Category: salad
  • Method: combine
  • Cuisine: Italian

Keywords: Tomato and Burrata Salad, tomato salad recipe, burrata salad

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