Heirloom Tomato & Burrata Salad
This salad lives and dies by the quality of its tomatoes. Heirloom varieties — with their swirls of green, purple, and gold — bring sweetness, acidity, and visual drama that supermarket red rounds can't match. Burrata, fresh mozzarella's creamier cousin, melts into the tomatoes when you cut into it, creating its own sauce with the olive oil and tomato juices. Don't refrigerate the tomatoes — cold kills their flavor. And don't skimp on the flaky salt at the end; it's the final seasoning that makes every bite sing. Serve alongside Grilled Chicken or with Tomato Bruschetta as a starter.
Side · Vegetarian, Gluten-free • 10 min
Ingredients
- 2 pounds mixed heirloom tomatoes, at room temperature
- 8 ounces fresh burrata cheese (1 large ball or 2 small)
- Flaky sea salt (such as Maldon)
- Freshly ground black pepper
- ¼ cup extra-virgin olive oil, plus more for drizzling
- 1 tablespoon balsamic vinegar or aged sherry vinegar (optional)
- ½ cup fresh basil leaves, torn if large
- ¼ cup small fresh mint leaves (optional)
- Flaky sea salt, for finishing
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Steps
- Remove the burrata from the refrigerator 30 minutes before serving — cold burrata won't release its creamy center.
- Slice the heirloom tomatoes into varying thicknesses: some ½-inch rounds to anchor the plate, some wedges for height and texture. Arrange them on a large platter or individual plates, overlapping slightly. Season generously with flaky salt and black pepper — tomatoes need more salt than you think.
- Tear or pull apart the burrata and nestle it among the tomatoes. Don't slice it neatly — you want the creamy stracciatella interior to spill out onto the plate.
- Drizzle generously with olive oil, making sure some pools in the spaces between the tomatoes. If using balsamic vinegar, drizzle it sparingly — just a few thin ribbons for brightness, not enough to darken the dish.
- Scatter the basil and mint leaves over the top. Finish with another pinch of flaky salt and a final grind of pepper. Serve immediately with crusty bread to soak up the juices.
Tips & Variations
Make Ahead
The tomatoes can be sliced and salted up to 30 minutes ahead — the salt draws out their juices and intensifies the flavor. Leave them at room temperature. Don't add the burrata, herbs, or oil until just before serving.
Storage
This salad doesn't keep well — the burrata hardens in the fridge and the tomatoes lose their texture. If you have leftovers, chop everything roughly, toss with pasta, and call it lunch the next day.
Substitutions
Fresh mozzarella works but won't deliver the same creamy drama — look for mozzarella di bufala for the closest match. Add sliced ripe peaches or nectarines for a fruit-forward variation. A handful of toasted pine nuts or pistachios adds crunch. For a vegan version, use a creamy cashew cheese or skip the cheese and add grilled bread for substance.
Reviews
Reviews coming soon! In the meantime, let us know what you think of this recipe.
