tomato 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!

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.

If you and a friend want to demolish this for lunch, as I did, then ignore the serving size.

Roasted Cherry Tomatoes with Burrata and Basil Oil

½ pounds cherry tomatoes (on the vine if desired)

parsley leaves

garlic

lemon juice

salt

pepper (to taste)

balls burrata (about ½ pound each, at room temperture)

Crusty bread (to serve)

Preheat the oven to 300°F.  Line a rimmed baking sheet with aluminum foil and coat it with nonstick cooking spray.  Place the tomatoes on the baking sheet and toss them with 2 tablespoons olive oil (if they are on the vine, just drizzle the tomatoes with the olive oil, and use your hands to make sure they are nicely coated). Season with salt and pepper.  Roast for about 30 minutes, until they are wrinkly and slightly collapsed.

Meanwhile, make the basil oil: place the basil, parsley, garlic, lemon juice, 1/2 teaspoon salt and pepper in a food processor, and pulse several times to roughly chop.  With the motor running add 1/2 cup of the olive oil through the top of the processor.  When the oil is added, scrape down the sides of the food processor and process again.

Transfer the tomatoes to a serving platter along with any juices that they have released, and let cool to barely warm or room temperature.  They will release some of their juices as they cool, which is not only okay, but desirable.  When ready to serve, cut each burrata in half and nestle the cheese amongst the tomatoes, making sure not to lose any of the creamy filling.  You may want to add a bit more salt and pepper.  Drizzle about half the basil oil over the tomatoes and cheese and serve with the crusty bread, and the rest of the basil oil on the side for extra drizzling.

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.

Burrata Salad

pita bread

sumac (, optional)

greens

cucumber

campari tomatoes (,

Kalamata olives (, pitted and halved)

red onion (, sliced thinly)

oz burrata (,

basil

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!

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Top 5 tomato burrata salad recipes from across the web

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Tomato Burrata Salad

Tomato Burrata Salad

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The most viewed tomato burrata salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine