I adore the classic flavours in this simple Tomato and Burrata Salad. It’s a fresh and indulgent dish, bursting with ripe, juicy tomatoes, fragrant basil, and luscious burrata. It’s also very easy to make—the key to making this salad is using only the freshest, highest-quality ingredients, ideally when tomatoes are at their peak. All you need to serve with this dish is toasted sourdough; it makes the perfect accompaniment. Make sure you serve the burrata at room temperature to get the most from its creaminess.
Can you make Tomato and Burrata Salad ahead of time?
Tomato and Burrata Salad is best made fresh.
Is Tomato and Burrata Salad suitable for leftovers?
Tomato and Burrata Salad is best eaten immediately but can be refrigerated and eaten within 24 hours.
Print Tomato and Burrata Salad
- Total Time: 10 mins
- Yield: 6 1x
Ingredients
- 650 g mixed mini heirloom tomatoes
- 1 tsp salt, plus extra for seasoning, to taste
- 100 g burrata
- 1/2 tsp pepper
- 4 tbsp olive oil
- 1 tbsp balsamic vinegar (optional)
- 1/4 bunch basil leaves, picked
Instructions
- Cut the tomatoes into halves, place in a colander and sprinkle with 1 teaspoon of salt. Allow to sit for at least 20 minutes. The salt softens the tomatoes, draws out moisture, and intensifies their flavour.
- Arrange the tomatoes on a platter and top with the burrata. Sprinkle with pepper and extra salt (to taste), drizzle with olive oil and balsamic vinegar (if using), and top with whole basil leaves.
- Serve with toasted sourdough.
Notes
MAKE AHEAD
Best made fresh.
LEFTOVERS
Best eaten immediately, but can be refrigerated and eaten within 24 hours.
- Prep Time: 10 mins
- Category: salad, side dish
- Method: combine
- Cuisine: Italian
