This Tomato and Burrata Salad is absolutely loaded with flavour and so simple to make!
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There are two main components to this salad: the tomatoes and the burrata. The burrata doesn’t need much TLC, it’s pretty much good to go. However, we are going to dress the tomatoes up a little. I know marinating tomatoes sounds a little extra, and it kinda is, but it’s also SO worth it.
Tomato Marinade Ingredients
- Extra Virgin Olive Oil – Creates the base of the marinade.
- Red Wine Vinegar – Adds a nice tangy flavour to the tomatoes.
- Red Onion – Adds a punch of flavour. This also gets very lightly pickled by the vinegar as it rests.
- Herbs – Basil and parsley, both fresh.
- Salt and Pepper – The salt will not only season the tomatoes, but it will also draw out the moisture and soften them.
What kind of tomatoes to use?
I love using baby plum tomatoes, not only because they surround the burrata so beautifully, but because their slightly sweeter flavour works perfectly with the tangy marinade.
How long to marinate for?
I usually marinate overnight, but a couple of hours will do the trick. Even just 30mins will help!
Process shots: add marinade to large shallow dish (photo 1), whisk to combine (photo 2), add sliced tomatoes (photo 3), toss then marinate (photo 4).
Now, strictly speaking, you could serve this salad without bread, but, well, carbs. Plus it works really well in this context, because you can toast the bread and use it to eat the salad like Bruschetta.
What kind of bread to use?
I recommend going for something firm like sourdough or ciabatta. Here I’ve used Artisan-style bread, which works nicely. You want a sturdy bread that will crisp up nicely and give you a nice crunchy contrast to the soft tomatoes/burrata.
How to toast the bread
Just lightly brush both sides with oil, then toast both sides under the grill on a baking tray. You could also toast in a frying pan too. From there, I love lightly rubbing the toast with raw garlic, again, as you would Bruschetta.
Process shots: add bread to chopping board (photo 1), slice (photo 2), add to baking tray and brush both sides with oil (photo 3), toast both sides under the grill (photo 4), add to chopping board (photo 5), lightly rub with garlic (photo 6).
Tomato Burrata Salad FAQ
Can I use different tomatoes?
I recommend baby plum tomatoes or even cherry tomatoes, but realistically most varieties of tomato will work. If you’re using large tomatoes I recommend Heirloom or Beef tomatoes. They’re big and firm, meaning they won’t turn to mush as they marinate.
Can I use a different kind of cheese?
Burrata is the star of the show, so don’t sub for a different cheese! Mozzarella is a close second, but it’s not spreadable and isn’t as creamy as burrata.
Can I make this ahead of time?
You’ll be marinating the tomatoes, so technically you’ll already be making most of it ahead of time. Just toast the bread up before serving and jobs a good’n.
Serving Tomato Burrata Salad
To serve, just plonk the burrata in the centre of a plate and surround it with the marinated tomatoes. I also typically sprinkle over some small basil leaves to garnish. I usually serve this for Lunch for two people, with around 3 slices of bread each. You could stretch to 4 servings with 8 slices, especially if it’s just a Starter/Appetizer.
Alrighty, let’s tuck into the full recipe for this tomato burrata salad shall we?!
How to make Tomato Burrata Salad (Full Recipe & Video)
Tomato Burrata Salad
- Large Shallow Dish & Whisk (for marinating tomatoes)
- Sharp Knife & Chopping Board (for onion, herbs & tomatoes)
- Large Baking Tray (for toasting bread)
- Small Pot & Brush (for oil)
- Medium Sized Plate (for serving)
Ingredients (check list):
- 1/2lb / 250g Baby Plum Tomatoes, halved
- 2 tbsp Extra Virgin Olive Oil
- 1 tbsp Red Wine Vinegar
- 2 tbsp very finely diced Red Onion, approx 1/2 small onion
- 2 tsp very finely diced Fresh Basil, plus a few small leaves to serve
- 2 tsp very finely diced Fresh Parsley
- 1/4 tsp EACH: Salt, Black Pepper
- 1x 5oz/150g ball of Burrata (or similar size)
- 1 small Baguette, sliced (see notes)
- 2 tbsp Extra Virgin Olive Oil, for toasting bread
- 1 clove of Garlic, peeled (optional)
- Tomatoes: In a large shallow dish whisk together extra virgin olive oil, red wine vinegar, onion, basil, parsley, and salt & black pepper. Add sliced tomatoes and toss to coat them in the marinade. Leave in the fridge to marinate for as long as you have time (overnight best, 1-2 hours great, but even just 30mins will work wonders).
- Bread: Slice bread to preferred thickness, then space out on a large baking tray. Lightly brush both sides with oil, then pop under the grill and broil both sides until golden and crisp.
- Optional: Lightly rub one side of each slice of toast with garlic.
- Serve: Add burrata to the centre of a serving plate and add the marinated tomatoes around the outside. Drizzle leftover marinade over the tomatoes, then dot over a few small basil leaves for garnish. Slice open burrata, then tuck in by spreading it over the toast with the marinated tomatoes on top (kinda like bruschetta). Enjoy!
Quick 1 min demo!
Your Private Notes:
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