Burrata Salad Recipe – Love and Lemons

This burrata salad recipe is a delicious summer side dish! A fresh twist on a Caprese, it’s filled with juicy tomatoes, pesto, and creamy burrata cheese.

This burrata salad recipe is simple summer perfection. Easy to make in just 15 minutes, it stars juicy heirloom tomatoes, balsamic-dressed cherry tomatoes, drizzles of pesto, fresh basil, and torn burrata cheese. It’s like an updated take on a Caprese salad, with the creamy burrata instead of mozzarella and the pesto for extra basil flavor. I’m a Caprese fan through and through, but I might like this burrata version even more than the classic.

I originally made this burrata salad recipe in late spring, when we got our first tomatoes of the season in Austin. I can’t count how many times I’ve made it since. If you have peak-season tomatoes on hand, it’s the ultimate side dish—so fresh, so flavorful, and so easy to put together. Pair it with a big summer pasta or whatever’s coming off the grill. This tomato burrata salad will take any summer dinner to the next level!

Burrata Salad Ingredients

Obviously, this burrata salad recipe starts with just that—fresh burrata. Look for it in the cheese section of your grocery store near the fresh mozzarella. You’ll find it in a container packed in water to keep the delicate pouch intact.

Here’s what else you’ll need to make this recipe:

• Fresh tomatoes – I use a combination of heirloom tomatoes and cherry or grape tomatoes in this salad. I love the contrast of the crisp/juicy cherry tomato texture with the tender heirlooms. Use a variety of colors to make this salad extra-pretty and add depth of flavor.
• Balsamic vinegar – I toss it with the cherry tomatoes to add sweet and tangy flavor. No need to use a fancy balsamic reduction or balsamic glaze—a basic vinegar works just fine here.
• Extra-virgin olive oil – For fruity richness.
• Basil pesto – For bright, nutty basil flavor. Use store-bought, or make this pesto recipe from scratch!
• Fresh basil and/or mint – Their fresh, delicate flavors take this salad over the top! I generally reach for whichever one I have more of in my garden, or I use a mix. Try both, or pick your favorite!
• And salt and pepper – To make all the flavors pop! I like to use flaky sea salt in this salad. It adds a delicate crunch that balances perfectly with the juicy tomatoes.

Find the complete recipe with measurements below.

How to Make Burrata Salad

This tomato burrata salad recipe is super simple to assemble:

1. Start by prepping the tomatoes. Slice the heirloom tomatoes into thick slices.

• Pro tip: I like to do this with a serrated knife, using a sawing motion. This allows you to cut the tomatoes without squishing them and squeezing out their delicious juices!

Cut the cherry tomatoes in half, and season them with the balsamic vinegar, a drizzle of olive oil, and pinches of salt and pepper. Arrange the heirloom tomato slices on a serving platter, and sprinkle the cherry tomatoes on top.

2. Add the burrata. Tear the burrata ball into pieces and arrange them on top of the tomatoes.

3. Add the finishing touches. Dollop the pesto onto the salad, then drizzle it with olive oil and season it with more salt and pepper. Finish it with the fresh herbs!

4. Season to taste and serve.

That’s it! This salad is best right after it’s assembled. If you’d like to get ahead, you can assemble it up to an hour in advance and store it in the fridge. Wait to add the fresh basil leaves and/or mint leaves until right before serving. Enjoy!

More Summer Salads to Try

If you love this tomato burrata salad recipe, try one of these fresh summer salads next:

Can’t get enough burrata? Try this burrata appetizer with tomatoes next!

Burrata Salad

Prep Time: 15 minutes mins

Total Time: 15 minutes mins

Serves 4 to 6

This burrata salad recipe is a show-stopping summer side dish! Inspired by a classic Caprese salad, it features juicy tomatoes, fresh basil and basil pesto, and creamy burrata cheese. Because this recipe is so simple, it’s best with high-quality ingredients. It especially shines in July and August, when tomatoes are at their peak.

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• Arrange the heirloom tomatoes on a large serving platter.

• In a medium bowl, toss the cherry tomatoes with a drizzle of olive oil, the balsamic vinegar, and pinches of flaky salt and pepper. Sprinkle the cherry tomatoes onto the platter.

• Tear the burrata into pieces and arrange evenly on top of the tomatoes. Sprinkle the salad with flaky salt and several grinds of pepper.

• Dollop the pesto onto the salad, then drizzle with olive oil. Garnish with basil, season to taste, and serve.

Nutrition facts calculated for 1/4 recipe

Nutrition Facts

Burrata Salad

Amount Per Serving

Calories 289
Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 10g63%

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 42mg14%

Sodium 208mg9%

Potassium 455mg13%

Carbohydrates 10g3%

Fiber 2g8%

Sugar 6g7%

Protein 12g24%

Vitamin A 2202IU44%

Vitamin C 34mg41%

Calcium 355mg36%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.