Tomato And Buratta Salad Recipe

Prepare tomatoes

Wash tomatoes. If using large tomatoes, slice into 1/2-inch thick wedges. If using cherry or grape tomatoes, halve or quarter them so pieces are bite-size. Place tomatoes in a large shallow serving bowl or platter so they cover the base in a single layer where possible.

Season tomatoes

Scatter the finely sliced red onion (if using) over the tomatoes. Drizzle 2 tablespoons of the extra-virgin olive oil and the balsamic vinegar evenly over the tomatoes. Sprinkle 3/4 teaspoon of the sea salt and 1/2 teaspoon of the freshly ground black pepper. Toss gently with your hands or two spoons to combine, taking care not to break up the tomato pieces. Let sit for 5–10 minutes at room temperature to macerate and release juices.

Arrange burrata

Gently pat the outside of each burrata dry with paper towel. Make three or four small mounds or tear each burrata into large pieces and nestle them on top of the tomatoes. If you prefer a dramatic presentation, keep whole burrata and serve one or two per plate so guests can break them open.

Finish with basil and oil

Tuck fresh basil leaves around and over the burrata and tomatoes. Drizzle the remaining 2 tablespoons of olive oil over the burrata and tomatoes. Season the burrata and exposed tomato surfaces with the remaining 1/4 teaspoon sea salt and 1/2 teaspoon black pepper (adjust to taste).

Optional toast

If serving with crostini, toast or grill bread slices until golden and rub lightly with a cut garlic clove. Arrange alongside the platter for spreading burrata.

Garnish and serve

If using, sprinkle the lemon zest and a light dusting of chili flakes over the salad for brightness and a touch of heat. Finish with a few flakes of flaky sea salt scattered over the burrata. Drizzle a final small teaspoon of balsamic over each burrata mound if desired. Serve immediately while burrata is cool and tomatoes are at room temperature.