burrata salad

A flavorful summer salad with fresh heirloom tomatoes, delicious burrata, and plenty of basil and balsamic reduction.

Tomato Burrata Salad

olive oil

tsp black pepper

paprika

oregano

Tbs basil (chiffoned)

Heirloom tomatoes (green, red, dark red)

mini heirloom tomatoes

burrata

basil leaves

2-4 Tbs balsamic reduction (or balsamic glaze)

In a small bowl, mix together olive oil, ground black pepper, paprika, oregano, and chiffoned basil. Set aside.

Slice heirloom tomatoes into 1 cm thick slices.

Halve or quarter mini heirloom tomatoes

Lay tomatoes out on a platter.

Halve the burrata or quarter it. Place it over the tomatoes.

Drizzle with the olive oil and seasoning mixture.

Chiffon the two large basil leaves, and sprinkle over the top of the platter.

Drizzle with balsamic reduction or balsamic glaze.

Serve immediately.

This Tomato Burrata Salad is a slight riff on caprese, and incredibly delicious in the summertime.

medium heirloom tomatoes ((about 1 lb))

basil ((approximately))

burrata cheese ball

flaky sea salt

black pepper ((about 1/8 tsp))

extra virgin olive oil

tbsp aged balsamic vinegar

Slice the tomatoes about 1/4&quot; thick and arrange on a serving platter.

Evenly sprinkle the fresh basil leaves over the tomatoes.

Slice the burrata into bite-sized pieces using a serrated knife. I usually cut a 4.4-ounce ball into 8 pieces. Lay on top of the tomatoes.

Sprinkle the salt and pepper evenly over the top of the tomatoes and burrata, then drizzle on the extra virgin olive oil and aged balsamic vinegar.

Serve immediately, and enjoy!

This Burrata Salad Recipe is made with homemade croutons, homemade balsamic vinaigrette dressing tomatoes and spring mix. It&#x27;s a simple yet elegant salad that serves a crowd!

Burrata Salad Recipe

oz spring mix

baby tomatoes

basil

oz Burrata cheese

balsamic vinegar

TBS honey

tsp mustard

salt and pepper

bread

Olive oil

salt

garlic powder

Preheat oven to 350 degrees F.

Cut French bread into ½  to 1“ cubes (about half a loaf of French bread)

Drizzle with olive oil, stir to combine.

Sprinkle half the garlic salt on the bread, stir. Sprinkle the rest and stir.

Sprinkle half the garlic powder on the bread, stir. Sprinkle the rest. Stir until evenly distributed.

Spread the seasoned bread cubes in one layer on a greased baking sheet.

Bake 10 minutes, stirring once halfway through.

Set aside to cool.

Make the Croutons:

Put all the ingredients in a small bowl and whisk to combine. Set aside but do not chill.

Make the Dressing:

Place spring mix in a serving bowl.

Arrange tomatoes and burrata cheese on top of the spring mix.

Add croutons.

Sprinkle sea salt and fresh black pepper on top of each burrata cheese round.

Drizzle with your desired amount of dressing, or serve dressing on the side.

Put it all together:

https://embed.mediavine.com/videos/gcbb9pycipgkjiu5hkzu

This Burrata Salad Recipe is made with homemade croutons, homemade balsamic vinaigrette dressing tomatoes and spring mix. It's a simple yet elegant salad that serves a crowd!

Burrata Salad

Tomato Burrata Salad is one of the easiest Summer salads. The rich burrata cheese is delicious with tomatoes, basil, olive oil, and balsamic.

Tomato Burrata Salad Recipe

heirloom tomatoes

cherry tomatoes

oz burrata cheese

tsp sea salt (or add more to taste)

extra virgin olive oil (or drizzled to taste)

Tbsp balsamic vinegar

Slice heirloom tomatoes into ⅓-inch thick slices. Place them on a serving dish.

Cut cherry tomatoes into halves. Place them on tomato slices.

Chop basil into small pieces and sprinkle over the tomatoes.

Cut or tear burrata cheese into bite-sized pieces. Place it on top of the ingredients.

Season everything with salt and pepper and drizzle with oil and balsamic vinegar. Serve right away.

This Italian-inspired Burrata Salad is a showstopper! It&#39;s fresh, vibrant, and loaded with beautiful colors and textures, but the best thing about this burrata recipe is that it can be made with just a handful of humble flavorful ingredients.

cherry tomatoes (sliced in halves)

onion

avocado

arugula (wild rocket in the UK,

black pepper

burrata ball (or 2 x 4 ounces)

Add all veggies into a large bowl, sprinkle with salt, pepper, olive oil, and balsamic vinegar and toss to combine. Make sure that each piece of burrata gets an even amount of salt and pepper.

You can serve right from the salad bowl, however, I like to transfer it to a large platter and serve it that way. Cutting the burrata is as simple as taking a knife and slicing right through it. Once it's in pieces, gently place it on top of the salad and finish with a little extra olive oil.

This grilled peach burrata salad is packed full of summer flavor and perfect as a side dish or light summer meal. Once you start grilling your peaches you&#x27;ll never want to eat them plain again. Plus, they pair perfectly with creamy burrata cheese and fresh mint olive oil drizzle.﻿

Grilled Peach Burrata Salad

peaches, quartered

burrata cheese

Homemade garlic butter croutons

mint

black pepper,

Kosher salt,

red pepper,

Preheat your grill to medium-high heat.

Cut your peaches in half, remove the pit,...

Cut your peaches in half, remove the pit, and cut each half in half.

Lightly brush your peaches with olive oil, place...

Lightly brush your peaches with olive oil, place on the grill, and grill until lightly charred on all sides - about 5 minutes.

Remove from the grill and set on a...

Remove from the grill and set on a medium-sized serving platter.

Take your ball of burrata out of its...

Take your ball of burrata out of its container and cut/break it into small chunks. The inside will be a bit runny but I just spread it around so that each serving gets a good amount of cheese.

Scatter around the desired amount of croutons onto...

Scatter around the desired amount of croutons onto the platter.

In a small bowl mix together mint and...

In a small bowl mix together mint and olive oil. Drizzle the mixture over the platter.

Season the salad with the desired amount of...

Season the salad with the desired amount of fresh cracked black pepper, kosher salt, crushed red pepper, and freshly minced mint.

Burst tomatoes are so quick and easy to make in the air fryer. Adding burrata cheese and arugula turns this into a delicious summer salad.

Air Fryer Burst Tomato Burrata Caprese Salad  

heirloom cherry tomatoes (halved)

garlic (slightly smashed)

baby arugula

Burrata cheese (4 ounces)

balsamic glaze (I use Dellalo)

sliced rustic loaf (sliced)

Place tomatoes, garlic, 1 teaspoon extra virgin oil, and 1/4 teaspoon each of the salt and pepper in a bowl and toss, transfer to the air fryer basket. Cook 400F 10 minutes, shaking.

Place arugula on a platter. Drain burrata and add to the arugula. Top with roasted tomatoes and drizzle any juices that accumulated. Top with balsamic glaze, basil, salt and pepper. Serve with bread.

This Burrata Salad recipe will be your new favorite, with fresh ingredients including tomato, cucumber, burrata, basil, dill, olives, pita chips, and a simple lemon dressing.

pita bread

sumac (, optional)

greens

cucumber

campari tomatoes (,

Kalamata olives (, pitted and halved)

red onion (, sliced thinly)

oz burrata (,

dill

lemon

salt (,

Toast pitas: Break the pita bread into small bite-size pieces. Heat 3 tablespoon of olive oil in a large pan until shimmering, and add the pita bread. Fry briefly until browned, tossing frequently. Using a pair of tongs, transfer the fried pita chips to a plate lined with paper towel to drain.  Season with salt, pepper.

Assemble: Add greens to a large bowl. Top with cucumber, tomato, olives, and onion. Tear or cut the burrata into pieces and arrange on top of salad. Sprinkle with fresh basil and dill.

Mix lemon juice, zest and olive oil together and drizzle over salad. Sprinkle with fresh cracked sea salt or finishing salt, and serve immediately.

https://content.jwplatform.com/videos/MBb8rYLP.mp4

This Burrata Salad recipe starts with fresh mixed greens and has fresh vegetables, burrata, herbs, fried pita croutons, and a simple dressing. It tastes like Summer in a bowl and it only takes 15 minutes to toss together!

Although burrata—a fresh cheese made with mozzarella and cream—is undeniably the star of this light summer salad, the juicy grilled peaches and refreshing watermelon are pretty hard to resist.

Grilled Peach and Watermelon Burrata Salad

peaches

Olive oil spray (I

burrata cheese (1 pound total)

watermelon

watercress

balsamic glaze (I

Preheat a grill pan over medium-high heat (or preheat a grill to medium-high).

Spray the peaches with oil, then grill them cut sides down, just long enough to make marks, about 2 minutes per side.

To serve, place a ball of burrata in the center of each of 4 plates and arrange the grilled peaches, watermelon cubes, and watercress around it.

Drizzle everything with the balsamic glaze.

Recipe video above. My favourite burrata recipe - Bursty Tomato Burrata Salad. Juicy roasted cherry tomatoes, creamy burrata cheese, dollops of pesto, swish of olive oil and crusty bread. Simple, luscious, rustic perfection. Gorgeous appetiser or light meal that&#39;s not too expensive to make.Finishing with pesto takes this over the top but it&#39;s still worth making even without. But whatever you do, don&#39;t forget bread for mopping!

Bursty Tomato Burrata Salad

cheese

basil pesto (, preferably

500 grams/ 1 lb (4 cups) cherry or grape tomatoes

tbsp extra virgin olive oil

tbsp eschalot (, finely chopped (US: shallot), ~1/2 small (Note 3 subs))

tsp cooking/kosher salt

tsp sherry vinegar ((or apple cider

basil leaves (, for sprinkling (Note 2))

bread (, for mopping)

De-chill - Take the burrata out of the fridge and leave on the counter for 30 minutes, to take the fridge-chill out of it. Keep it in the water in the tub.

Preheat oven to 200°C/400°F (180°C fan).

Roast 10 min - Toss the cherry tomatoes with the olive oil, eschalot, salt and pepper (in a bowl, or on a tray). Spread on a tray. Roast 10 minutes until softened but not collapsing.

Vinegar - Gently push the tomatoes to one end of the tray. Drizzle over vinegar. No need to mix.

Roasted tomatoes:

Tomatoes - Carefully transfer tomatoes to a plate, spreading them out in a single layer.

Burrata - Gently (GENTLY!!) drain the water out of the tub and roll the burrata out into your hand. Place a burrata on top of tomatoes.

Finish - Drizzle the 1 tablespoon of good extra virgin olive oil all over the plate. Dollop pesto randomly all over. Sprinkle with salt flakes and basil.

Serve with crusty bread on the side!

Eating!

Nominate a person to do the cutting honours. Break into the burrata with a serving spoon. Let the centre ooze out. Make sure you scoop up a bit of everything, pile onto bread and eat! Don&#39;t forget to mop the plate clean. The juices are the best part.

Assembling:

Top 10 burrata salad recipes from across the web

The most viewed burrata salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Tomato Burrata Salad

Tomato Burrata Salad

Burrata Salad Recipe

Tomato Burrata Salad Recipe

Burrata Salad

Grilled Peach Burrata Salad

Air Fryer Burst Tomato Burrata Capr...

Burrata Salad

Grilled Peach and Watermelon Burrat...

Bursty Tomato Burrata Salad

Top 10 burrata salad recipes from across the web

The most viewed burrata salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tomato Burrata Salad

Tomato Burrata Salad

Burrata Salad Recipe

Tomato Burrata Salad Recipe

Burrata Salad

Grilled Peach Burrata Salad

Air Fryer Burst Tomato Burrata Capr...

Burrata Salad

Grilled Peach and Watermelon Burrat...

Bursty Tomato Burrata Salad

The most viewed burrata salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine