If you’re wondering how to make the best Tomato Burrata Salad, this easy recipe will become your go-to! It’s similar to a caprese salad, but loaded with a few more mouthwatering ingredients.
This Burrata Salad is fresh, creamy, and bursting with flavor! It’s the perfect summer salad, featuring ripe tomatoes, juicy peaches, fragrant basil, and silky burrata cheese.
A drizzle of balsamic glaze and a crunch of toasted pine nuts bring everything together for an unforgettable dish.
How To Make Tomato Burrata Salad
This Tomato Burrata Salad is so aesthetically easy, visually pleasing, and decadent, you can serve this dish as side dish, appetizer, or main even that pairs with a protein.
It will be your new hosting obsession!
Ingredients
Here’s what you’ll need to make this Burrata Salad:
Arugula: I love the spicy bite, color, and a bit of body this green gives the salad.
Heirloom Tomatoes or Vine Tomatoes: Use sweet, ripe tomatoes for peak flavor. You can also use cherry tomatoes or grape tomatoes.
Peaches: Their juicy sweetness perfectly complements the creamy burrata.
Fresno Chili: Adds a mild heat and pop of vibrant color.
Fresh Mint: Brings herbaceous, aromatic, and earthy freshness. Brings herbaceous, aromatic, and earthy freshness. You can also substitute for fresh basil leaves, oregano, tarragon, chervil, parsley or any combination of fresh herbs.
Pine Nuts: Provide a rich crunch when toasted.
Extra Virgin Olive Oil: Use a high-quality finishing oil. My favorite is the one linked!
Flaky Sea Salt: Salt with a crunch of texture and bite is fantastic on this salad as it seeps into the burrata and is perfect with the peaches and tomatoes. You can also use Kosher salt.
Fresh Burrata: This cheese is definitely the star of the show! I like to serve it on top of the salad, sliced in half, and sprinkled with the balsamic glaze and extra pop of sea salt. If you can also swap burrata for fresh mozzarella cheese. You can find both cheeses in liquid brine in the cheese area of most grocery stores.
Balsamic Vinegar or Balsamic Glaze: A sweet, tangy finish. Try the one linked!
Find the full recipe with ingredients and directions below.
Optional Ingredients
This Tomato Burrata Salad is endlessly customizable! Try these delicious variations:
Fruit: Swap peaches for nectarines, plums, pluots, or cherries.
Spice/Bite: Use jalapeño or Serrano peppers or drizzle with Calabrian chili oil. You can also add minced shallots or thinly sliced red onion for more bite and color.
Nuts: Try toasted pistachios, pecans, walnuts, or hazelnuts for extra crunch.
Meat: Add prosciutto, speck, or jamón for extra decadence.
Process
Follow these simple steps to make this Burrata Salad in under 10 minutes!
Gather and Prep Ingredients: Slice the tomatoes, peaches, and chili. Chop the mint and toast the pine nuts. (Check out how to cut a jalapeño using the proper technique.)
Toss with Oil and Salt: Combine arugula, tomatoes, peaches, chili, mint, and pine nuts in a large bowl. Drizzle with olive oil and season with sea salt.
Assemble the Salad: Transfer to a serving platter. Place the ball of burrata on top and drizzle with balsamic glaze.
Garnish & Serve: Sprinkle with extra sea salt and freshly cracked black pepper and enjoy! It’s lovely to pair and serve with a freshly sliced baguette or sourdough to mop up the fresh cheese and vinaigrette.
What to Serve With This Recipe
This salad is phenomenal, with toasted crusty bread to sop up all the goodness. You can also pair it with the following menu items below.
Pasta: As this salad is Italian focused, it’s amazing to serve with this always bolognese sauce that you can make with homemade pasta or any store bought pasta of choice or this decadent lobster ravioli sauce that is also a showstopper or this scallop pasta that’s so easy and simple but oh so good. Or, you can make this pistachio pesto and also use some to drizzle over the top of the salad for extra green goodness and flavor.
Proteins: This salad also goes well with simple proteins like this pan-seared salmon that is so crispy and delicious or an impressive duck breast recipe that will be sure to turn heads! Or for summer BBQs, I’ve also paired this salad with this Teriyaki chicken that can be thrown right on the grill and is a definite crowd pleaser.
Add Cooked Veggies: I also love making a hot vegetable option with this salad. These roasted vegetables, roasted peppers, roasted tomatoes, and roasted beets are all fabulous. You can also make a quick, simple green like sautéed kale or this Swiss chard recipe that only takes minutes to make.
Storage Instructions
This Tomato Burrata Salad is best enjoyed fresh, but here’s how to store leftovers:
Refrigerator: Store in an airtight container for up to 3 days.
Freezing: Not recommended—burrata and fresh ingredients don’t freeze well.
FAQs
Burrata is a luxuriously creamy Italian cheese with a solid mozzarella outer shell and a soft, rich, curd-filled center.
It’s a cow’s milk cheese (you can also find buffalo milk) similar to mozzarella. In Italian, ‘burro’ means butter, so this cheese translates to rich, creamy, buttery goodness!
Yes! Burrata is packed in liquid, so drain it before serving. But be careful when handling it because the cheese and outer skin are delicate, and you don’t want to break the balls when draining.
Use heirloom, Cherry, Plum, Sun Golds, or vine-ripened tomatoes for the best flavor.
Yes, but mozzarella won’t have the same creamy texture. If using mozzarella, tear it into chunks for a rustic feel.
No! Serve burrata at room temperature (68-72°F) for the best taste and texture. When cheese is too cold, the fat molecules contract and tighten, and you will not taste or smell the cheese’s full flavor.
Tomato Burrata Salad
Equipment
Ingredients
- 3 cups arugula
- 3-4 heirloom or vine tomatoes, sliced into eighths
- 2 peaches, sliced into wedges
- 1 Fresno chili, sliced into thin rings
- 2 tbs fresh mint, thinly sliced (chiffonade)
- 2 tbs pine nuts, toasted
- 1 large burrata ball, drained
- 1 tbs fresh lemon juice
- 2 tbs olive oil
- 1 tsp flaky sea salt
- 2 tbs balsamic glaze
- Extra sea salt for garnish
Instructions
- Combine the arugula, tomatoes, peaches, chili, and mint in a large mixing bowl. Add the olive oil, lemon juice, and sea salt and mix so all ingredients have a nice glossy sheen.
- Assemble this mixture on a platter, top it with the burrata, and drizzle over the balsamic glaze.
- Garnish the salad with the pine nuts and some extra sea salt, and enjoy!
