Burrata and Tomato Salad

A bowl of caprese salad with sliced tomatoes, cherry tomatoes, fresh mozzarella, chopped basil, and a drizzle of balsamic dressing, set on a white countertop.

No ratings yet

A simple summer salad of heirloom and cherry tomatoes, torn burrata, and fresh basil, finished with a honey-balsamic dressing that's higher in oil than a typical vinaigrette so it never turns sharp.

Prep Time15

Total Time15

Course: Salad, Side Dish

Cuisine: American

Servings: people

Author: kara

Ingredients

Salad

2-3 large heirloom tomatoes sliced
1 cup cherry tomatoes
1 ball burrata
1 handful Fresh basil
Flaky salt to taste
Black pepper to taste

Dressing

3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon honey
Pinch grated garlic or none
Pinch kosher salt

Instructions

Whisk the olive oil, balsamic vinegar, honey, garlic (if using), and kosher salt until fully emulsified.
Arrange the sliced heirloom tomatoes and halved cherry tomatoes on a platter.
Tear the burrata by hand over the top of the tomatoes.
Scatter torn basil leaves over the salad.
Drizzle the dressing over everything.
Finish with flaky salt and black pepper.

Notes

If your tomatoes taste a little tart instead of ripe and sweet, use 4 tablespoons oil to 1 tablespoon vinegar instead of the 3:1 ratio above.
Bring the burrata to room temperature before serving — cold burrata is stiffer and won't tear and spill the way you want.
Build this right before serving. It doesn't hold well once assembled — the dressing can be made up to 3 days ahead and stored separately in the fridge.

Nutrition