Burrata Tomato Salad (Simple Summer Appetizer Recipe)
This burrata tomato salad has roasted cherry tomatoes and creamy burrata, finished with fresh basil, olive oil, and a drizzle of balsamic. Naturally gluten free, ready in about 30 minutes, and made to be torn into with warm bread.
This is the thing I make every time people come over and I want to look like I tried way harder than I did.
Burrata tomato salad is roasted cherry tomatoes and a creamy ball of burrata cheese, finished with basil, good olive oil, and a swish of balsamic. Burrata is a fresh Italian cheese with a firm mozzarella shell and a soft, creamy center that spills out the second you cut into it. Naturally gluten free, on the table in about 30 minutes, and the kind of thing people stand around the platter eating straight off the serving spoon.
Here’s the move that most caprese-style versions skip. I roast the cherry tomatoes instead of leaving them raw. Twenty-five minutes in the oven and they go jammy, sweet, and burst the second a fork touches them, which means this works even in the dead of winter when tomatoes aren’t at their summer best.
If you love an easy cheese appetizer, try my Cheesy Jalapeño Popper Dip or my Greek Layer Dip next.
Ingredients For Burrata Tomato Salad
A short list, and the quality of each one is what makes it. Exact amounts and nutrition are in the recipe card at the bottom.
- Cherry or grape tomatoes — Roasting brings out the sweetness, so you don’t need peak-season tomatoes for these to taste incredible.
- Burrata — One good ball. Look for one that feels soft and gives a little, that’s the sign the center will ooze. Trader Joe’s carries it, and most grocery stores and cheese counters do too.
- Fresh basil — Torn or chopped over the top. Mint or oregano also works if that’s what you have.
- Extra virgin olive oil — This is a finishing oil moment, so use the good bottle. It adds a lot of flavor.
- Balsamic glaze (optional) — A little sweetness and those pretty dark stripes. Thicker balsamic glaze stays put better than balsamic vinegar.
- Garlic powder, kosher salt, and black pepper — For seasoning the tomatoes before they roast.
- Toasted sourdough — For serving. Use any bread you love, or a gluten-free loaf to keep the whole plate gluten free.
How To Make Burrata Tomato Salad
- Preheat your oven to 400°F.
- Wash the cherry tomatoes and spread them on a parchment-lined baking sheet. Drizzle with olive oil and season with salt, pepper, and garlic powder.
- Roast for 20 to 25 minutes, until they’re soft and slightly caramelized. Let them cool for a few minutes.
- While the tomatoes roast, toast your sourdough in a toaster or on a grill pan for the pretty char marks.
- Spoon the roasted tomatoes onto a serving platter and set the burrata in the middle. Tear it open so the creamy center spills out.
- Sprinkle basil over the top, drizzle generously with olive oil, and add balsamic glaze if you have it. Finish with a pinch of salt and a good grind of pepper.
- Serve right away with toasted sourdough on the side, while the tomatoes are still warm.
Tips For The Best Burrata Salad
- Bring the burrata to room temperature. Pull it out of the fridge about 30 minutes before serving. Cold burrata is firmer and less creamy, and room temp lets it ooze the way it should.
- Don’t skip salting the warm tomatoes. Burrata is mild on its own, so the salt and the roasted tomatoes are what make it sing.
- Use a serrated knife on the burrata if you want clean pieces, or just tear it open with your hands for the rustic look.
- Serve it warm and fast. The magic is warm, bursting tomatoes against the cool creamy cheese, and that window doesn’t last long once it’s plated.
Variations
- Red onion — A tablespoon or two of finely chopped red onion adds a sharp bite.
- Peaches — Swap half the tomatoes for sliced peaches in late summer for a sweet and savory combo.
- Arugula — A handful of peppery greens adds a delicious punch of flavor, and it turns this into more of a meal.
- Pesto — A few dollops over the top takes it over the edge. You can either skip the basil or keep it.
- Pine nuts — Toast them and scatter for a little crunch.
How To Serve Burrata Tomato Salad
This is best as a sharing appetizer with warm sourdough for scooping. Set it in the middle of the table and let everyone tear in. It also works as a side next to grilled steak or chicken, or as a light lunch all on its own with extra bread.
For a party platter, keep some leafy greens nearby so people can build it into a bigger salad if they want.
How To Store Leftovers
Burrata gets watery when it sits with tomatoes, so store them separately if you can. Keep the tomatoes and basil in one airtight container and the burrata in another, both in the fridge. The tomatoes hold for about 2 days and the burrata is best within 2 to 3.
Let the burrata come back to room temperature before serving the leftovers so it’s creamy again, and add a fresh drizzle of olive oil.
Burrata Tomato Salad FAQ
What Is Burrata?
Burrata is a fresh Italian cheese made from mozzarella and cream. The outside is a firm mozzarella shell, and the inside is soft and creamy, spilling out when you cut or tear into it. It tastes mild and milky, which is why it pairs so well with sweet roasted tomatoes and salt.
Can You Use Fresh Mozzarella Instead Of Burrata?
You can, and fresh mozzarella is the classic caprese choice. You’ll miss the creamy oozy center that makes burrata special, so if you can find burrata, it’s worth it. Look for buffalo milk burrata for the richest flavor.
Can You Make Burrata Tomato Salad Ahead Of Time?
You can roast the tomatoes a few hours ahead and toast the bread early, but assemble the platter and add the burrata right before serving. This one is built to be eaten fresh and warm, so the last step happens at the last minute.
Burrata Tomato Salad (Simple Summer Appetizer Recipe)
Ingredients
- 1 pint cherry tomatoes
- 2 tbsp olive oil
- Salt + black pepper to taste
- ½ tsp garlic powder
- 1 ball burrata
- 1 garlic clove halved
- 1-2 tbsp fresh basil chopped or torn
- 2 tbsp balsamic glaze optional
- Serve with toasted sourdough optional
Instructions
- Preheat your oven to 400 degrees F.
- Wash the cherry tomatoes. Place them on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt, pepper and garlic powder.
- Roast in the preheated oven for about 20-25 minutes, or until the tomatoes are soft and slightly caramelized. Remove from the oven and let them cool slightly.
- While the tomatoes are roasting, toast the sourdough slices if using. You can do this in a toaster, or for an extra touch, grill them on a grill pan. Once toasted, rub each slice with the halved garlic clove for added flavor.
- Arrange the roasted cherry tomatoes on a serving platter. Place the burrata ball in the centre of the tomatoes. Sprinkle chopped fresh basil leaves over the top.
- Drizzle generously with extra virgin olive oil and, if you like, a bit of balsamic glaze for a touch of sweetness. Season with a pinch of salt and a good grind of black pepper.
- Serve the roasted cherry tomato burrata salad immediately, with the toasted sourdough slices on the side.
Notes
Nutrition
The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.
More Summer Salads You’ll Love
- Watermelon Feta Basil Salad
- Peach Tomato Feta Salad
- Caprese Pasta Salad
- The Best Easy Italian Chopped Salad
- Quinoa Spinach Avocado Power Salad
- Cinnamon Raisin Sourdough Bread (for the bread on the side)
If you made this burrata tomato salad, leave a star rating and a comment below, I love seeing what you make. You can pin it on Pinterest or share on Instagram by tagging @basicswithbails and #basicswithbails.
About Bailey
I love to bake, cook, exercise, and document all of the above. Nutrition is not low fat. It is not low calorie. It’s not feeling deprived or being hungry all the time. It’s nourishing your body with real, whole foods so that you are consistently satisfied and energized to live your life to the fullest! Read more…
