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 creamy burrata instead of mozzarella and pesto for extra basil flavor.

This recipe came together in late spring, when the season’s first tomatoes arrived. 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.

Burrata salad with tomatoes, basil, and pesto

What Is Burrata Cheese?

Burrata is a fresh Italian cheese made with cow’s milk or buffalo milk. It consists of a sack of mozzarella filled with stracciatella — small shreds of cheese mixed with cream. On the outside, it looks a lot like a ball of fresh mozzarella, but when you cut into it, the milky center oozes out. It adds delicious richness to this recipe, and the creamy center almost dresses the salad as you eat.

Burrata salad ingredients on marble countertop - tomatoes, burrata cheese, basil, pesto, flaky salt, olive oil, and balsamic

Burrata Salad Ingredients

This recipe starts with 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:

  • Fresh tomatoes – A combination of heirloom tomatoes and cherry or grape tomatoes works best. The contrast of crisp, juicy cherry tomato texture with the tender heirlooms is delicious. Use a variety of colors for extra visual appeal and depth of flavor.
  • Balsamic vinegar – Toss it with the cherry tomatoes to add sweet and tangy flavor. No need for a fancy balsamic reduction — a basic vinegar works just fine.
  • 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. Use whichever you have on hand, or try a mix of both.
  • Salt and pepper – To make all the flavors pop. Flaky sea salt works especially well here, adding a delicate crunch that balances perfectly with the juicy tomatoes.

Burrata salad recipe

How to Make Burrata Salad

1. Prep the tomatoes. Slice the heirloom tomatoes into thick slices.

Pro tip: Use a serrated knife with a sawing motion. This lets you cut the tomatoes cleanly without squishing them and losing their juices.

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

2. Add the burrata. Tear the burrata ball into pieces and arrange them over the tomatoes.

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

4. Season to taste and serve.

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 refrigerate it — just wait to add the fresh basil and/or mint until right before serving.

Recipe Variation

Add peaches! If you have in-season peaches on hand, substitute one large ripe peach for one of the heirloom tomatoes. It adds unexpected sweetness and a firmer textural element to the salad.

More Summer Salads to Try

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

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