This recipe proves that the simplest things are often the best. In it, I topped peak-summer tomatoes with luscious burrata cheese and garnished it with a shower of peppery basil leaves and savory chives. Think of it as the classic Caprese salad’s fancy cousin. If you’ve never had burrata, imagine a shell of mozzarella filled with a soft, creamy filling (convinced yet?). It pairs perfectly with the sweet, juicy tomatoes, making this the perfect refreshing summer salad to enjoy all season long.
How To Make Burrata Salad
INGREDIENTS
- Tomatoes: There are many types of tomatoes, and not all are equal. We want a tomato that can really steal the show here, so I recommend choosing an heirloom or beefsteak tomato due to their size, meatiness, and flavor.
- Shallot: Shallots work particularly well in this recipe as they are not as sharp as onions, and bring a bit of sweetness, particularly after sitting in the red wine vinegar.
- Sea Salt: Because this is a very simple recipe, all of the ingredients matter that much more. For this reason, I think a nice quality sea salt is a better choice than a basic table salt.
- Extra-Virgin Olive Oil: Check out our list of the best olive oil brands for your kitchen.
- Red Wine Vinegar: Red wine vinegar brings a great tangy, fruity brightness to this simple salad, quick pickling the shallots for a crunchy, punchy bite.
- Panko Bread Crumbs: The toasted panko adds a nice crunch without distracting from the tomatoes and burrata.
- Burrata: Burrata is a fantastic cheese, similar to mozzarella, but with a creamy interior. It has a very fresh, mellow flavor that complements the sweetness and acidity of the tomatoes.
- Basil & Chives: A garnish of basil and chives brings a bit of grassy green, almost-minty flavor and a pop of color.
STEP-BY-STEP INSTRUCTIONS
The first step of this salad is to toss together the sliced tomatoes and shallot on a rimmed baking sheet. Then season the mixture with salt, pepper, and a drizzle of both olive oil and vinegar. Set the baking sheet aside for about 30 minutes until the tomatoes have released their liquid and the shallots have softened.
Toast the panko, stirring occasionally, in a small skillet over low heat. We’re looking to get a little bit of color on the breadcrumbs, so you’ll know they’re toasted enough when they are a nice golden brown. This process should take about 2 minutes in total.
Layer the tomatoes on a large platter, and spoon over the shallots and juices from the baking sheet. Sprinkle the toasted panko evenly over the top and then place the burrata in the center of the tomatoes. Crack the burrata open with your hands and sprinkle over with basil, chives, salt, and pepper. Serve the salad alongside fresh bread.
The full list of ingredients and instructions can be found in the recipe below.
Recipe Tips
- The secret ingredient is time. You’ll let the tomatoes (and shallots) marinate for half an hour to draw out the tomato juices and soften the shallots. This is the perfect time to drain the burrata and bring it to room temperature, which allows the rich flavors to shine.
- Skip the layering. Instead of layering the tomatoes with the cheese—as you would with a Caprese salad—you’ll top the tomatoes with the torn burrata, allowing the cheese’s creamy interior to mix with the tomato juices.
- Be intentional with your salt. Because you’ll really taste the salt in this recipe, I just call for flaky sea salt (a brand like Maldon is great here), but if you’d prefer to season the tomatoes with kosher salt and finish with the flaky kind, that works, too.
What To Serve With Burrata Salad
Because of the pure summer vibes of this salad, it begs to be enjoyed al fresco with classic Italian dishes like melon prosciutto skewers and pasta pomodoro, with a panna cotta or cannoli for dessert.
Storage
Any leftover salad can technically keep in an airtight container in the refrigerator for up to 2 days, though the quality and texture of both the tomatoes and burrata will not be as nice as they were fresh.
