This Tomato Burrata Salad is pure joy in a bowl—a celebration of juicy marinated tomatoes, lavishly creamy burrata, and golden, garlicky toast. Every bite hits you with lively freshness and that irresistible contrast of textures. If you’re craving something showstopping yet blissfully simple, this is the summer salad that guarantees happy sighs all around!
Why You’ll Love This Recipe
- Outrageously Fresh Flavors: Marinated tomatoes, basil, and parsley deliver zesty, sun-drenched notes in every forkful.
- Creamy Meets Crunchy: The luxurious burrata and crisp, golden bread make each bite wonderfully satisfying and texturally exciting.
- Effortless Showstopper: This Tomato Burrata Salad looks and tastes like a restaurant dish, but it’s astonishingly quick and easy to pull off at home.
- Crowd-Friendly & Easily Scaled: Serve it as a light lunch, appetizer, or as part of a Mediterranean spread—everyone will ask for seconds!
Ingredients You’ll Need
What I adore most about this Tomato Burrata Salad is how every ingredient counts—there’s nothing unnecessary here, just a handful of ultra-fresh components that bounce off each other beautifully. Each adds its own special flair, from the juicy tomatoes to the fragrant herbs and the lush cheese.
- Baby Plum Tomatoes: These sweet, bite-sized tomatoes marinate beautifully, bringing a summery juiciness and pop of color.
- Extra Virgin Olive Oil: Use your best—it builds the base for both the marinade and the golden bread, infusing the salad with rich, peppery depth.
- Red Wine Vinegar: Delivers a bright, tangy kick that awakens the tomatoes and balances the richness of the burrata.
- Red Onion: Very finely diced for subtle crunch and a mild bite—soaking in the marinade mellows its sharpness.
- Fresh Basil: Essential for that aromatic, summery lift throughout the salad and as a pretty finishing touch.
- Fresh Parsley: Adds fresh, vibrant flavor and a pop of green—a little goes a long way!
- Salt & Black Pepper: Just enough to season the tomatoes and draw out their best flavor.
- Burrata: That soft, creamy ball of cheese is the heart of the salad—splurge for the best you can find!
- Baguette or Sturdy Bread: Toasted for irresistible crunch, it soaks up all those glorious tomato juices and cheese.
- Garlic (optional): A gentle rub on the toast adds a whisper of flavor; it’s subtle but so good.
Variations
The best part about Tomato Burrata Salad? You can riff on it endlessly! Switch up ingredients to suit what you have, tweak for different diets, or simply experiment with new flavors—it’s a salad that loves a little improvisation.
- Try Different Tomatoes: Mix in heirloom varieties or cherry tomatoes for a colorful twist and layers of flavor.
- Add Fresh Fruit: Slices of ripe peaches or nectarines bring a gorgeous sweetness that plays so well with burrata.
- Go Gluten-Free: Swap in your favorite gluten-free bread for toasting—just make sure it’s a variety that crisps up nicely.
- Vary the Herbs: Toss in mint or chives for a different aromatic profile, or use a medley if you’re feeling adventurous!
How to Make Tomato Burrata Salad
Step 1: Marinate the Tomatoes
Start by whisking together the extra virgin olive oil, red wine vinegar, finely diced red onion, basil, parsley, salt, and black pepper in a large shallow dish. Toss the halved baby plum tomatoes in this vibrant marinade, making sure they’re evenly coated. Cover and let them marinate in the fridge—overnight is magic, but even 30 minutes will coax out wonderful flavor!
Step 2: Toast the Bread
While the tomatoes are soaking up all that goodness, slice your baguette (or hearty bread) to your ideal thickness. Arrange on a baking tray, brush lightly with olive oil on both sides, and broil under a hot grill until each side is golden and crisp. If you like, rub the warm toast gently with a clove of garlic—just a hint goes a long way.
Step 3: Assemble & Serve
Set the burrata ball in the center of your serving plate—this is your creamy showpiece! Arrange the marinated tomatoes and any juices around the burrata, then scatter a few extra basil leaves for freshness. To eat, slice the burrata open and pile it onto toast with those juicy tomatoes for a bruschetta-style experience that’s positively swoon-worthy.
Pro Tips for Making Tomato Burrata Salad
- Marinating Magic: For the most intensely flavorful tomatoes, let them rest in the marinade overnight—the difference is astonishing.
- Bread Matters: Use a firm bread like sourdough or ciabatta—this helps the toast hold up under those juicy tomatoes and creamy cheese without turning soggy.
- Serve at Room Temp: Let your burrata and marinated tomatoes sit out for a few minutes before assembling—the flavors bloom beautifully when nothing is fridge-cold.
- Don’t Skip the Drizzle: Spoon any leftover marinade over the salad at the end—it delivers a flavor punch and makes every bite even more luscious!
How to Serve Tomato Burrata Salad
Garnishes
Don’t underestimate the power of a few finishing touches—a scatter of tiny basil leaves, a drizzle of extra virgin olive oil, and some freshly cracked black pepper make this Tomato Burrata Salad sing. For a fancier twist, a pinch of flaky sea salt or a splash of balsamic glaze can be delightful.
Side Dishes
This salad is gorgeous all on its own for lunch, but it plays beautifully with a variety of sides. Try it alongside grilled chicken, simple roasted vegetables, or a light pasta dish for a Mediterranean-inspired meal. It also shines as part of an antipasto spread with olives and cured meats!
Creative Ways to Present
For casual gatherings, let everyone build their own bruschetta—simply slice the burrata table-side and invite guests to pile salad onto toast. Alternatively, serve it on a big platter as a centerpiece, or portion onto individual plates for a dinner party starter. Tomato Burrata Salad looks stunning however you share it!
Make Ahead and Storage
Storing Leftovers
If you have leftovers (rare, but it happens!), store any assembled Tomato Burrata Salad in an airtight container in the fridge. The bread is best enjoyed fresh, so keep it separate to avoid sogginess—simply toast more slices as needed.
Freezing
Freezing isn’t recommended for this dish, as the fresh tomatoes and creamy burrata don’t hold their texture or flavor post-thaw. Enjoy it freshly made for the ultimate experience!
Reheating
There’s no need to reheat Tomato Burrata Salad, but if your bread has gone cold, simply pop fresh slices under the broiler for a minute or two to revive their crunch before serving with the leftover salad and burrata.
FAQs
-
Can I use mozzarella instead of burrata?
You can, but keep in mind that burrata has a uniquely creamy center that regular mozzarella lacks. If you use mozzarella, go for fresh, high-moisture balls rather than pre-shredded.
-
What’s the best way to marinate tomatoes for Tomato Burrata Salad?
The longer, the better! Letting your tomatoes sit in the marinade for at least 30 minutes (or up to overnight in the fridge) infuses them with flavor. Give them a toss halfway through for even coverage.
-
Can I make Tomato Burrata Salad ahead of time for a party?
Absolutely—marinate the tomatoes and prep the bread in advance, but assemble just before serving. Bring the tomatoes and burrata to room temperature first for the best flavors.
-
Is there a vegan version of this salad?
You can replace burrata with a plant-based creamy cheese or cashew-based “mozzarella” for a vegan option. Toasted bread and marinated tomatoes are naturally vegan, so just swap the cheese to suit!
Final Thoughts
There’s something truly magical about this Tomato Burrata Salad—it’s refreshingly simple, outrageously delicious, and endlessly adaptable. I hope you’ll make it soon, share it with someone you love, and watch how quickly those plates come back clean. Enjoy every last dreamy bite!
Print
Tomato Burrata Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 50 minutes
- Yield: 2 servings 1x
- Category: Appetizer/Lunch
- Method: Mixing, Grilling
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A refreshing and simple Tomato Burrata Salad recipe featuring marinated baby plum tomatoes served with creamy burrata cheese on toasted bread slices. This dish is perfect for a light lunch or appetizer.
Ingredients
Marinated Tomatoes
- 1/2lb / 250g Baby Plum Tomatoes, halved
- 2 tbsp Extra Virgin Olive Oil
- 1 tbsp Red Wine Vinegar
- 2 tbsp very finely diced Red Onion, approx 1/2 small onion
- 2 tsp very finely diced Fresh Basil, plus a few small leaves to serve
- 2 tsp very finely diced Fresh Parsley
- 1/4 tsp EACH: Salt, Black Pepper
To Serve
- 1x 5oz/150g ball of Burrata (or similar size)
- 1 small Baguette, sliced (see notes)
- 2 tbsp Extra Virgin Olive Oil, for toasting bread
- 1 clove of Garlic, peeled (optional)
Instructions
- Tomatoes: In a large shallow dish, whisk together extra virgin olive oil, red wine vinegar, onion, basil, parsley, salt & black pepper. Add sliced tomatoes and toss to coat in the marinade. Leave to marinate in the fridge for desired time.
- Bread: Slice bread, brush with oil, toast both sides until golden and crisp. Optionally, rub one side of each slice with garlic.
- Serve: Place burrata in the center of a plate, surround with marinated tomatoes. Drizzle marinade over tomatoes, garnish with basil. Serve with toasted bread.
Notes
- Bread – Sourdough or ciabatta work well for a crunchy contrast.
- Garlic – Optional for added flavor; lightly rub on toasted bread.
- Serving – Recipe serves 2 for lunch or 4 as a starter with 3-4 slices of bread per serving.
- Calories – Calculated based on 2 servings with 3 slices of bread each.
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 400 kcal
- Sugar: 4g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 50mg
Your email address will not be published. Required fields are marked *