Burrata & Tomato Salad Recipe

Prepare tomatoes and greens

Wash cherry tomatoes and halve them. Slice the vine-ripened tomatoes into 1/4-inch rounds. If using arugula, rinse and spin dry. Place arugula (if using) on a serving platter or large shallow bowl as the base.

Arrange burrata and tomatoes

Tear or gently pull burrata into 3–4 pieces and arrange them evenly over the arugula (or directly on the platter if not using greens). Scatter the halved cherry tomatoes and sliced vine tomatoes around and on top of the burrata. Tuck whole basil leaves or torn basil among the tomatoes and cheese.

Season the assembled salad lightly with flaky sea salt and freshly ground black pepper so the dressing will marry with the ingredients.

Blend dressing

Combine packed fresh basil leaves, extra-virgin olive oil, aged balsamic vinegar, fresh lemon juice, Dijon mustard, honey, minced shallot, minced garlic, salt, and black pepper in a blender or food processor. Pulse or blend on medium until the basil is finely broken down and the dressing is emulsified, about 10–20 seconds. Taste and adjust seasoning—add a pinch more salt or a splash more balsamic if desired.

If you prefer a smoother, intensely green basil vinaigrette, strain quickly through a fine-mesh sieve to remove any fibrous bits; otherwise use as-is.

Allow the dressing to sit for 5 minutes so flavors meld, or refrigerate up to 1 hour and bring back to room temperature before using.

Dress and garnish

Drizzle 2–3 tablespoons of the basil & balsamic dressing over the burrata and tomatoes, letting some pool in the hollows of the cheese. If desired, finish with a light drizzle of balsamic reduction for sweet acidity and contrast.

Add crunchy garnish (optional)

Sprinkle toasted pine nuts or sliced toasted almonds over the salad for texture. Scatter extra basil leaves for color and fragrance.

Serve immediately so the burrata remains soft and the tomatoes are fresh. Leftover dressing keeps refrigerated for up to 3 days.