Description
This Bursty Tomato Burrata Salad is a refreshing, no-cook Italian-inspired dish featuring ripe mixed tomatoes paired with creamy burrata cheese, drizzled with a flavorful balsamic and olive oil dressing. The salad showcases a beautiful contrast of textures and bright, fresh flavors, finished with fresh herbs and optional crunchy nuts, perfect as a light lunch or elegant appetizer.
Ingredients
Scale
Tomatoes
- 1 1/2 pounds ripe mixed tomatoes (cherry tomatoes halved plus sliced heirloom or Roma)
Cheese
- 8 ounces burrata cheese (2 balls)
Dressing
- 2 tablespoons extra-virgin olive oil (plus more for drizzling)
- 1 tablespoon balsamic glaze (or 2 teaspoons balsamic vinegar)
- 1 tablespoon fresh lemon juice (optional)
- 1 small garlic clove (finely grated)
- 1 teaspoon honey (optional)
- 3/4 teaspoon flaky salt (plus more to taste)
- 1/4 teaspoon black pepper
Herbs and Seasoning
- 1/3 cup fresh basil leaves (torn)
- 2 tablespoons chopped fresh parsley (optional)
- 1/4 teaspoon crushed red pepper flakes (optional)
Optional Toppings
- 1/2 cup toasted pine nuts or chopped pistachios
Optional for Serving
- Toasted baguette slices or crusty bread
Instructions
- Prepare Tomatoes: Slice and halve the tomatoes as needed and place them in a wide serving bowl or platter. Sprinkle with 1/2 teaspoon salt and let sit for 10 minutes so the juices start to burst and pool.
- Make Dressing: In a small bowl, whisk together 2 tablespoons olive oil, balsamic glaze (or balsamic vinegar), grated garlic, black pepper, and honey (if using). Whisk in lemon juice (if using) and taste for balance.
- Toss Tomatoes: Pour the dressing over the tomatoes and gently toss. Let the salad rest for 5 minutes so the flavors soak in.
- Add Burrata: Tear the burrata into large pieces and nestle it over the tomatoes. Drizzle with a little more olive oil and sprinkle with the remaining salt (to taste), plus red pepper flakes if using.
- Garnish: Finish with torn basil (and parsley if using). Add toasted nuts if you want extra crunch.
- Serve: Serve immediately with toasted bread to scoop up the creamy burrata and the bursty tomato juices.
Notes
- Use the ripest tomatoes you can find for the sweetest, juiciest salad.
- Salting the tomatoes first is the secret to that “bursty” sauce at the bottom of the bowl.
- If your tomatoes are less sweet, keep the honey in the dressing.
- Burrata is best served at cool room temperature, so let it sit out for 15 minutes before assembling.
