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Tomato Burrata Salad served on a plate

Tomato Burrata Salad

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Tomato Burrata Salad layers firm, ripe tomatoes with creamy burrata, fresh basil, and a drizzle of olive oil for a quick, fresh appetizer. This no-cook salad takes just 15 minutes to prepare and is perfect for light lunches, appetizers, or summer sides where bright, intentional flavors shine.
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Prep Time 15 minutes
Cook Time 1 minute
Total Time 16 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 4 medium tomatoes ripe but firm, sliced into ½-inch rounds
  • 8 leaves fresh basil torn by hand into bite-sized pieces
  • 8 oz burrata cheese let sit at room temperature for 15 minutes before serving
  • 2 tablespoon extra virgin olive oil drizzled over salad just before serving
  • 1 teaspoon salt sprinkled lightly on tomatoes 10 minutes before serving
  • ½ teaspoon black pepper freshly ground, for seasoning
  • 1 tablespoon balsamic glaze optional, drizzled in thin lines over salad
  • ¼ cup arugula optional, rinsed and dried thoroughly, scattered over tomatoes
  • 1 teaspoon lemon juice optional, can be added to dressing
  • 1 clove garlic optional, for serving with grilled bread

Method
 

  1. Slice tomatoes into ½-inch thick rounds and arrange in a single layer on a serving plate or shallow bowl. Let sit 5 minutes at room temperature.
    4 medium tomatoes
  2. Season tomato slices lightly with salt and black pepper. Wait 10 minutes, then drain any excess liquid that pools on the plate.
    4 medium tomatoes, 1 tsp salt, ½ tsp black pepper
  3. Tear fresh basil leaves by hand into bite-sized pieces. If using arugula, rinse and dry thoroughly, then scatter over the tomatoes.
    8 leaves fresh basil, ¼ cup arugula
  4. Place burrata in the center or around the tomatoes, leaving it whole or tearing into large chunks.
    8 oz burrata cheese
  5. Drizzle extra virgin olive oil evenly over salad, focusing on the tomatoes. Add balsamic glaze if using, drizzling in thin lines across the plate.
    2 tbsp extra virgin olive oil, 1 tbsp balsamic glaze
  6. Let the salad rest 5 minutes before serving to allow flavors to meld. Serve immediately with crusty grilled bread rubbed with garlic if desired.
    1 clove garlic

Notes

  • Slice tomatoes thickly to prevent mushiness and watery salad.
  • Add salt just before serving to avoid drawing too much water from the tomatoes.
  • Let burrata come to room temperature for maximum creaminess and flavor.

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