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If you have an abundance of tomatoes and love flavorful no-lettuce salad recipes, this tomato burrata salad was made for you! Creamy burrata cheese and a zingy mayo dressing complement the juicy tomatoes and fresh basil. Ready in 10 minutes and perfect for entertaining as an appetizer or side dish!
save this recipe!Do you love burrata cheese? It’s like mozzarella’s cool cousin whose creamy, melty, and can double as a cheese and a sauce. My bruschetta pizza with burrata is a delicious way to use it, but it can also be used to make the most incredible salad!
I basically took the concept of this pizza, removed the crust, and paired it with a light mayonnaise dressing for a lunch or side dish that’s ready in just 10 minutes. It’s packed with the tang from the tomato and sweetness from the basil, all surrounded by a few basic seasonings and creamy cheese. I know you’re drooling (I am)!
Not to be dramatic, but this salad will change your life
- Minimal ingredients are needed to make this burrata and tomato salad. I like to think it follows an Italian style where less is more, and really great, simple ingredients do the heavy lifting.
- No cooking means no heating up the oven, which means no melting during a summer heat wave.
- A creamy mayo dressing that’s a nod to a southern tomato sandwich (you need this boursin tomato sandwich too, though) takes the salad from good to great!
here’s what you’ll need
This salad is the perfect way to use up the never-ending supply of summer tomatoes!
- Tomatoes: Any large tomato variety like beefsteak or heirloom tomatoes with work. Season them with a bit of salt and pepper.
- Dressing: To make this creamy dressing, combine Dijon mustard, garlic cloves (fresh is best), mayonnaise, and lemon juice.
- Basil: Thinly sliced fresh basil leaves are best for getting some with every bite.
- Capers: These little salty nuggets add loads of flavor due to being pickled. They come in a jar and are usually next to the olives in the store.
- Burrata Cheese: This cheese has a soft interior but a firm exterior, making it really fun to cut into!
No burrata?
Burrata is definitely the best for this salad, but buffalo mozzarella will also work. Fresh mozzarella has a very similar flavor but is more firm, so it won’t spread out of the salad like burrata.
season the tomatoes
Seasoning the tomatoes before adding anything else ensures great flavor throughout. Next-level home cooking is done by developing layers of flavor. One of the easiest ways to do this is literally season in layers and throughout the recipe.
mix it up
While I like a short ingredient list, you can also swap some ingredients or add them to make it your own.
- Peaches add sweetness and another great pop of summer flavor!
- Homemade croutons or nuts like pistachios lend a nice crunch
- Arugula has a nice lemon and peppery flavor to compliment the sweet.
- Balsamic glaze or homemade pesto can be used in place of the mayonnaise dressing. Or keep it simple with a good quality extra virgin olive oil.
Recipe Testing Notes
In testing this recipe, I learned what did and didn’t work.
- Large tomatoes work better than small cherry tomatoes because they allow you to cut into the salad. Not only is this fun, but it also helps the brain see it as a complete meal because a fork and knife are needed (food science nerd over here)!
- Salt during and after. Salt has this cool effect where it pulls moisture out in an effort to create equilibrium, so salting before and after ensures we are salted appropriately based on taste, not just because a recipe says to do so.
- Eat it right away, and don’t let it sit out. Tomatoes are tender vegetables that become soft and very wet quickly.
salads don’t like to be alone
Zucchini Pasta with Creamy Avocado Pesto doubles down on the Italian flavors, or go big on tomatoes with this Fresh Tomato Soup!
Sliced Heirloom Tomato Burrata Salad
Ingredients
- 3 lbs large tomatoes, like beefsteak or heirloom, 1.4 kg
- 1 pinch flaky sea salt and pepper
- ¼ cup mayonnaise, 50 g
- 1 Tbsp Dijon mustard
- 3 cloves garlic, minced
- 1 Tbsp lemon juice, 15 mL
- 2 Tbsp fresh basil, roughly chopped
- 1 tsp capers
- 1 or 2 balls burrata cheese
Instructions
- Slice: Slice tomatoes crosswise into thin slabs and arrange them on a serving platter. Sprinkle with salt and pepper.
- Sauce: Stir together ¼ cup mayonnaise, 1 Tbsp Dijon mustard, 3 cloves garlic (minced), and 1 Tbsp lemon juice.
- Assemble: Drizzle sauce over the tomatoes and top with 2 Tbsp fresh basil, 1 tsp capers, and 1 or 2 balls burrata cheese (torn into big chunks). Serve immediately.
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
Step aside tomato mozzarella! Burrata is my favorite cheese of all time and I don’t know why I never thought of using it instead of mozzarella?? Such a good summer snack!
YAY! So happy to hear you loved it 😀
Yum! Just discovered Burrata this summer never heard of it before. And love it! Great summer recipe and a great way to use fresh basil from the garden.
Oh my gosh what a fun discovery for you! I eat so much of it in the summer months! So creamy and delicious 😀
This is one great salad! The cheese really works with tomatoes. I am normally more of a traditional mixed green salad guy, but loved this.
A delicious summer salad. I used fresh heirloom tomatoes that were like candy by themselves. Adding the burrata made the whole thing heavenly! I will definitely make this again, especially while the tomatoes are fresh.
This is a wonderful salad, and wonderfully simple. It took minutes to prepare and looks great on a large platter. We made it as a side for dinner, but this would be a good cookout recipe as well.
Super dooper salad & yes I do know what carpaccio is & I love it especially beef.
Thanks for making it and sharing!