There’s a specific moment every summer when the first real tomatoes hit the market and I can’t keep my hands off them. That’s when this burrata salad started living in our kitchen. I made it the first time in late spring, when the season’s first tomatoes landed on my counter. I can’t count how many times I’ve made it since.
It’s a Caprese salad that grew up: creamy burrata instead of mozzarella, a pesto drizzle for extra basil, cherry tomatoes tossed in balsamic. Real time: 15 minutes. Hands-on: 10. It’s the ultimate side for a big summer pasta or whatever’s coming off the grill.
Before you grab the cheese, here’s what burrata actually is: a fresh Italian cheese made with cow’s or buffalo milk. Outside, it looks like a ball of mozzarella. Cut into it and the milky center oozes out. That creamy middle is basically dressing the salad as you eat it.
What you’ll need
- Fresh burrata — in the cheese section, packed in water to keep the pouch intact, near the fresh mozzarella. 8 ounces.
- Heirloom tomatoes (4) and cherry tomatoes (2 cups, halved) — I like mixing colors. The crisp, juicy cherry tomatoes against the tender heirlooms is what makes this work.
- Balsamic vinegar (1 teaspoon) — tossed with the cherry tomatoes for sweet-tangy flavor. No need for fancy balsamic glaze; a basic vinegar does fine.
- Extra-virgin olive oil — for drizzling, for the fruity richness.
- Basil pesto (⅓ cup) — store-bought is perfectly fine.
- Fresh basil or mint — whichever you have more of. A mix is great too.
- Flaky sea salt and black pepper — the salt adds a delicate crunch that plays off all that juiciness.
How to make it
- Slice the heirlooms thick. Use a serrated knife with a sawing motion — it keeps you from squishing the tomatoes and spilling their juices.
- Halve the cherry tomatoes and toss them in a medium bowl with the olive oil, balsamic vinegar, and pinches of salt and pepper.
- Arrange the heirloom slices on a large platter and scatter the cherry tomatoes over the top.
- Tear the burrata into pieces and arrange them over the tomatoes. Sprinkle with flaky salt and a few grinds of pepper.
- Dollop the pesto on top, drizzle with more olive oil, and finish with the fresh basil. Taste, adjust, serve.
This salad is best right out of the bowl. If you need to get ahead, assemble it up to an hour in advance and keep it in the fridge — just hold the fresh basil until right before you serve.
Nutrition (per serving, ¼ of the recipe): 289 calories, 26g fat, 10g carbs, 12g protein.
Make it yours
If I have in-season peaches on hand, this is my favorite twist: swap one heirloom tomato for a large ripe peach, sliced. It adds unexpected sweetness and a firmer bite to the plate. So good.
Happy cooking, Maya