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Tomato burrata salad is the kind of dish that proves simple ingredients can create pure magic. Juicy, marinated cherry tomatoes burst with sweetness, while creamy burrata melts into every bite, making it the ultimate scoop-it-up-with-bread kind of salad. A drizzle of olive oil, fresh herbs, and a touch of honey tie everything together for a perfectly balanced, fresh, and luxurious bite. It’s light yet indulgent, rustic yet elegant—exactly the kind of effortless dish that belongs at every summer table. Whether as an appetizer or a side, this tasty Italian salad is guaranteed to steal the show!
This tasty cherry tomato burrata salad combines sweet tomatoes, creamy burrata cheese, fresh herbs and more. It’s a perfect salad to scoop up with crusty bread.
Also try panzanella (Italian tomato and bread salad), burrata cheese with tomatoes and pesto, or this Italian pasta salad with pepperoncini dressing.
Why You’ll Love It
The freshest flavors: Fresh ingredients like cherry tomatoes, garlic and herbs offer so much delicious, fresh flavor.
Simple to prepare: There are no complicated steps in this recipe. You just have to marinate the tomatoes, add the burrata, garnish the salad and serve it. And there’s no cooking required at all.
A versatile dish: You can serve this delicious tomato burrata salad as an appetizer or as a side dish, perhaps with deli meats.
Naturally gluten-free: This tomato and burrata salad is a gluten-free dish.
Burrata Tomato Salad Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Cherry tomatoes: I love using cherry tomatoes for this recipe but you could use any ripe tomato of your choosing, be it a larger heritage tomato, a combination of cherry and heirloom tomatoes, or any variety in between.
Burrata cheese: A rich and creamy cheese that contrasts wonderfully with the juicy sweet tomatoes. It’s almost like fresh mozzarella filled with a super-creamy mozzarella.
Honey: For a touch of sweetness in the marinade.
Red wine vinegar: Adds a piquant, acidic taste to the marinade, contrasting well with the honey.
Chilies: To add spice. You can adjust the amount or even omit them if preferred.
Fresh herbs: Aromatic herbs really complement the fresh tomatoes and creamy burrata flavors.
Garlic: Tastes so good with the other flavors in the salad.
How to Make Tomato Burrata Salad
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Marinate the tomatoes: Combine the halved cherry tomatoes with the olive oil, red wine vinegar, honey, garlic, chilies, and chopped herbs, seasoning to taste with salt and freshly ground black pepper. Toss well and then refrigerate overnight or for at least half an hour.
Assemble the tomato burrata salad: Add the marinated tomatoes to a serving dish and nestle the burrata cheese balls in there. Drizzle extra virgin olive oil on top and sprinkle over the chopped fresh herbs. Serve at room temperature, with toasted bread.
Substitutions and Variations
Fresh herbs: In terms of herbs, fresh basil leaves, oregano and thyme all taste superb with summer tomatoes. You can vary the amount used or try something else instead such as parsley.
Marinade: Feel free to adjust the marinade to your preference. The red wine vinegar adds some acidity while the honey does a great job of adding a touch of sweetness. You could use less or more garlic and the spice can be easily adjusted or completely omitted. Be sure to use a good extra-virgin olive oil in your marinade. The red wine vinegar can be substituted with aged balsamic vinegar (I love this one!)
Bread: You can serve this salad with any kind of bread that’s strong enough to scoop up the tomatoes and cheese. Gluten-free bread would work, and make the whole dish gluten-free.
Cherry tomatoes: You can use cherry or grape tomatoes, or even cut larger tomatoes into pieces.
Burrata cheese: You can get burrata at most grocery stores but, if you can’t find it or don’t want to use it, you can substitute buffalo milk mozzarella cheese or another soft fresh cheese in its place.
Serving Suggestions
As an appetizer: Why not swap your usual caprese salad for this tomato burrata salad, perhaps paired with light, refreshing lemon lavender cocktails?
With skewers: Present this salad in a fun way with these antipasto skewers or some scallop kabobs.
As part of a buffet: Serve up other serve-yourself favorites such as Cajun shrimp deviled eggs and crispy cheese twists.
How to Store Tomato Salad with Burrata
Store: The tomatoes can be prepared in advance and left to marinate up to 24 hours. Once assembled, this salad is best eaten fresh as soon as its prepared. Any leftovers should be stored in an airtight container, refrigerated and enjoyed within 24 hours of making it.
Freeze: This tomato and burrata recipe isn’t suitable for freezing.
Top Tips
Choose good quality ingredients: Ensure you’re using the best quality tomatoes and burrata you can get, since those are the main ingredients. Your salad will be the most delicious that way!
Allow ample marinating time: The tomatoes should be marinated overnight if you have time, or for at least half an hour if not, to soak up the wonderful marinade flavors.
Leave the burrata cheese whole: Don’t cut the cheese into pieces – leave it whole. That way, the creaminess oozes out when it’s cut into, and that’s a much prettier way to serve it. Burrata cheese isn’t supposed to be cut into bite sized pieces.
Burrata and Tomato Salad FAQs
It has a a rich, creamy, and mild flavor. The outer portion is made of fresh mozzarella, which is slightly firm and mild, while the inside is soft and creamy, almost like a hybrid of cheese and cream. The creaminess gives it a luxurious, buttery texture, and it just melts in your mouth. Burrata isn’t overly salty or sharp like some cheeses, making it a perfect pairing with fresh ingredients like tomatoes and basil.
Burrata is best best served at room temperature because it allows its rich, creamy texture and delicate flavors to really shine. When it’s cold, the inside can become firm and less creamy, and the full softness of the cheese isn’t as apparent. Plus, the flavors are more muted when chilled. So, I strongly recommend serving this salad at room temperature.
Italian Tomato Burrata Salad Recipe
Tomato Burrata Salad
Equipment
- Salad Tongs
Ingredients
- 4 Cups cherry tomatoes, sliced in half
- ½ Cup olive oil, extra-virgin
- 3 Tablespoons red wine vinegar
- 1 Teaspoon honey
- 2 Cloves garlic, crushed
- 1 to 2 red chilies, de-seeded and minced
- 2 Tablespoons fresh basil, finely chopped
- 1 Tablespoon fresh oregano, finely chopped, or parsley
- salt and black pepper, freshly ground, to taste
- 2 Balls burrata, at room temperature, left whole
To Serve:
- olive oil, extra-virgin
- fresh basil
- fresh thyme
- fresh oregano
- bread, sliced and toasted
Instructions
- In a large mixing bowl, whisk the olive oil, red wine vinegar, honey, crushed garlic, chopped chilli and chopped herbs together.
- Taste the marinade and add salt and pepper to taste.
- Add the sliced cherry tomatoes and toss to completely coat.
- Refrigerate for at least 30 minutes (or overnight if possible) to allow the tomatoes to marinate in the flavors.
- Transfer the marinated tomatoes into a large serving bowl or onto a serving platter.
- Add the whole balls of burrata so they are nestled between the tomatoes.
- Drizzle the burrata with a little extra-virgin olive oil and scatter the fresh herbs over the top of the salad.
- Serve with toasted bread.
Notes
Allow ample marinating time: The tomatoes should be marinated overnight if you have time, or for at least half an hour if not, to soak up the wonderful marinade flavors.
Leave the burrata cheese whole: Don’t cut the cheese into pieces – leave it whole. That way, the creaminess oozes out when it’s cut into, and that’s a much prettier way to serve it. Burrata cheese isn’t supposed to be cut into bite sized pieces before serving.
Nutrition
Of all the summer salads to choose from, this tomato burrata salad has to be one of the most delicious. Sweet, juicy ripe tomatoes are marinated in a garlicky, herby marinade and then served with creamy burrata cheese and toasted bread to scoop up the juicy, creamy deliciousness. This is a simple salad to prepare but the phenomenal flavor speaks for itself.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
So fresh and flavorful—felt like a little bite of summer!