20-Minute Fresh Heirloom Tomato Burrata Salad
A stunning summer salad showcasing ripe heirloom tomatoes paired with creamy burrata cheese and drizzled with a warm, herb-infused balsamic vinaigrette. The gentle heat releases the aromatics of fresh garlic, oregano, and basil, creating a fragrant dressing that perfectly complements the sweet tomatoes and rich cheese. Ideal for entertaining or as an elegant appetizer when tomatoes are at their peak. The half-moon presentation and torn burrata create beautiful visual appeal on any table.
Ingredients
- 1 lbs heirloom tomatoes, ripe and firmregular tomatoes1:1
less complex flavor
- 5 oz burrata cheese, 1 package
- ½ cup fresh basil, 20 leaves, some chopped, rest for serving
- ¼ tsp coarse flake salt, for serving
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 2 tsp garlic, 2-3 cloves, minced
- 1 tbsp fresh oregano, leaves, minced
- ¼ tsp chili flakes
- salt
- black pepper
Instructions
- 1
Heat olive oil on lowest heat setting until just warm, not boiling or smoking
- 2
Add minced garlic, chopped oregano, chopped basil and chili flakes to warm oil
- 3
Remove from heat and add balsamic vinegar with pinch of salt and pepper
- 4
Whisk until oil is emulsified and set aside
- 5
Slice tomatoes into thick rounds, then slice each in half to create half-moons
- 6
Arrange tomato slices on a rimmed salad platter
- 7
Tear burrata into bite-size pieces and distribute over tomatoes
- 8
Spoon balsamic vinaigrette over the top
- 9
Scatter remaining chopped basil on top and serve with crusty bread
Tips
Use the ripest heirloom tomatoes you can find for the best flavor and let them come to room temperature before serving.
Warm the oil gently to release herb aromatics without cooking them, which would make the dressing bitter.
Tear the burrata just before serving to maintain its creamy texture and prevent it from becoming watery.
Good to Know
Best served immediately. Store leftover components separately in refrigerator for up to 2 days.
Prepare vinaigrette up to 4 hours ahead. Slice tomatoes and arrange up to 2 hours ahead, covered.
Serve at room temperature with crusty bread or crostini alongside.
Common Mistakes
Don't overheat the oil or the garlic will become bitter and the herbs will lose their fresh flavor.
Pat tomatoes dry if very juicy to prevent the salad from becoming watery.
Substitutions
less complex flavor
FAQ
Can I make this salad ahead of time?
The vinaigrette can be made hours ahead, but assemble the salad just before serving to prevent the tomatoes from releasing too much juice and making it watery.
What if I can't find burrata cheese?
Fresh mozzarella works well as a substitute, though it won't be quite as creamy. You can also use ricotta or even goat cheese for different flavor profiles.
How long will leftover salad keep?
This salad is best eaten fresh. Leftovers can be refrigerated for 1 day, but the tomatoes will release juice and the texture will change significantly.