I just made a Burrata Summer Salad that smells like a tomato field and actually makes people fight over the bowl.

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I am obsessed with this Burrata Summer Salad because it tastes like summer in a very blunt way. I love the creamy burrata balls that split open and make everything dangerously silky, and the marinated cherry tomatoes with burrata bring that bright, tangy slap I crave.

Basil leaves scattered on top smell like scraping open the season, and a little acid keeps it honest. It’s shareable, loud, and somehow elegant without trying.

But mostly I just want to sit there and eat the whole bowl with my hands. I never want anyone else touching it.

Every single time.

Ingredients

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Mixed ripe tomatoes: juicy, sweet, and a little tangy, brightens the whole plate.
Burrata balls: creamy, pillowy center, basically the rich heart of the salad.
Extra virgin olive oil: smooth mouthfeel, makes everything feel a touch fancier.
Red wine vinegar: zingy acid, cuts richness and wakes up the tomatoes.
Garlic: sharp and savory, it’s small but it punches above its weight.
Shallot: mild onion crunch, a subtle bite I always add.
Oregano: earthy herb note, lends Mediterranean familiarity and warmth.
Sugar or honey: tames acidity, balances the tang without tasting sweet.
Kosher salt: essential seasoning, brings out juices and real tomato flavor.
Black pepper: a little heat and floral spice, not overpowering.
Fresh basil: bright, fragrant leaves, classic freshness you’ll want more of.
Red pepper flakes: optional kick, adds warmth if you like it spicy.
Flaky sea salt for finishing: crunchy, pretty, and makes bites pop.

Ingredient Quantities

1 1/2 pounds mixed ripe tomatoes (heirloom or a mix of vine and cherry), cut into wedges or halves

2 large burrata balls (about 8 ounces each), room temp

3 tablespoons extra virgin olive oil, plus extra for finishing

1 1/2 tablespoons red wine vinegar (or use white balsamic if you like it sweeter)

2 cloves garlic, minced or grated

1 small shallot, very thinly sliced (optional but I always use it)

1 teaspoon dried oregano or 1 tablespoon finely chopped fresh oregano

1/2 teaspoon sugar or honey (just a pinch to tame the acidity)

Salt, about 1 teaspoon kosher salt, plus flaky sea salt for finishing

Freshly ground black pepper, about 1/2 teaspoon or to taste

1 cup fresh basil leaves, torn (more for garnish)

Pinch of red pepper flakes, optional if you like a little heat

How to Make this

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1. Slice or halve the tomatoes so you have about 1 1/2 pounds of mixed ripe pieces, toss them in a bowl and set aside.

2. In a small bowl whisk together 3 tablespoons extra virgin olive oil, 1 1/2 tablespoons red wine vinegar (or white balsamic if you want it sweeter), 2 minced garlic cloves, 1/2 teaspoon sugar or honey, 1 teaspoon dried oregano or 1 tablespoon chopped fresh oregano, about 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper; add a pinch of red pepper flakes if you like some heat.

3. Thinly slice the shallot and add it to the dressing so it softens and takes on flavor; let this sit for 5 minutes while you finish prepping.

4. Pour the dressing over the tomatoes and gently toss so every piece gets coated; fold in about 1 cup torn basil leaves. Taste and adjust salt, pepper or sweetness if needed.

5. Let the tomatoes marinate at room temperature for 15 to 30 minutes; this pulls the flavors together and softens the garlic and shallot a bit.

6. While the tomatoes marinate, bring the burrata to room temperature for best creaminess, about 20 minutes out of the fridge.

7. Pile the marinated tomatoes on a serving platter or large shallow bowl, spreading them out so juices mix but dont flood the plate.

8. Tear open the burrata balls and nestle them on top of the tomatoes, letting the creamy center spill over the fruit.

9. Drizzle a little extra virgin olive oil over everything, scatter extra torn basil leaves, and finish with flaky sea salt and a crack of black pepper.

10. Serve right away with crusty bread or crostini so guests can scoop up the oozy burrata and tomato juices. Enjoy.

Equipment Needed

1. Cutting board
2. Chef’s knife (plus a paring knife for cherry tomatoes)
3. Large mixing bowl for tomatoes
4. Small bowl and whisk (or fork) for the dressing
5. Measuring spoons and a tablespoon measure
6. Spoon or salad tongs for gently tossing
7. Shallow serving platter or large bowl for plating
8. Serrated knife or bread knife and a small board for the crusty bread

FAQ

Q: Can I make this salad ahead of time?

A: Yes, you can marinate the tomatoes up to 4 hours ahead. Keep the burrata separate until just before serving so it stays creamy. If you dress everything too early the tomatoes get soggy and the cheese loses its fresh texture.

Q: What can I use instead of burrata?

A: Fresh mozzarella is the easiest swap, or stracciatella if you can find it. Burrata gives a rich, creamy center though, so the salad wont be quite as luxurious with mozzarella.

Q: Do I have to peel the tomatoes?

A: Nope, just wash and cut them. Heirlooms can be a little seedy so scoop out excess seeds if you want less liquid, but the skins are fine and add color.

Q: Can I use other herbs besides basil and oregano?

A: Totally. Try parsley, chives, or a little mint for a bright twist. Keep it light though, too many herbs will fight the simple tomato and cheese flavors.

Q: How do I keep the burrata from breaking when I plate it?

A: Gently tear the outer shell with a small knife or your fingers and place it on the salad. You can leave one whole ball and let guests slice it open, or split them into big pieces. Work slow, burrata is delicate.

Q: My tomatoes were a little bland, any fix?

A: Add a pinch more salt and a splash more vinegar, or a tiny bit more sugar or honey to bring out sweetness. A quick sprinkle of flaky sea salt right before serving also brightens flavor.

Easy Marinated Tomato And Burrata Salad Recipe Substitutions and Variations

Burrata: swap with fresh mozzarella for a firmer bite, or mix ricotta with a spoonful of cream to mimic burrata’s creamy center — both work if you dont have burrata.
Red wine vinegar: use white wine vinegar or a squeeze of lemon juice for bright acid if thats what you got on hand.
Oregano: fresh basil or thyme can stand in, basil keeps it summery while thyme gives a woodsy note.
Shallot: thinly sliced red onion or a mild green onion (scallion) works fine, just soak the red onion briefly in cold water if it’s too sharp.

Pro Tips

1. Let everything come to room temp before you assemble. Burrata straight from the fridge is cold and kinda rubbery, so take it out about 20 minutes early. Same with the tomatoes, warmer = more flavor and they absorb the dressing way better.

2. Cure the shallot and garlic in the dressing for at least 5 minutes, more if you can. That takes the raw bite out of them and makes the oil taste infused. If you dont want strong sharp bits, rinse the sliced shallot quickly in cold water after a few minutes and pat dry.

3. Salt in stages. Salt the tomatoes when you toss them, then taste again after they marinate. If you only salt at the end the juices can end up bland or too concentrated. Use kosher salt for seasoning and flaky sea salt just before serving for that satisfying crunch.

4. Serve with something sturdy to scoop with. Thin crackers or soft bread get soggy fast. Thick crusty bread or toasted crostini hold up to the burrata and tomato juices, and you can toast the bread in olive oil and garlic for extra flavor.

Easy Marinated Tomato And Burrata Salad Recipe

Recipe by Francis Mead

0.0 from 0 votes

I just made a Burrata Summer Salad that smells like a tomato field and actually makes people fight over the bowl.

Servings

servings

Calories

466

kcal

Equipment: 1. Cutting board
2. Chef’s knife (plus a paring knife for cherry tomatoes)
3. Large mixing bowl for tomatoes
4. Small bowl and whisk (or fork) for the dressing
5. Measuring spoons and a tablespoon measure
6. Spoon or salad tongs for gently tossing
7. Shallow serving platter or large bowl for plating
8. Serrated knife or bread knife and a small board for the crusty bread

Ingredients

1 1/2 pounds mixed ripe tomatoes (heirloom or a mix of vine and cherry), cut into wedges or halves
2 large burrata balls (about 8 ounces each), room temp
3 tablespoons extra virgin olive oil, plus extra for finishing
1 1/2 tablespoons red wine vinegar (or use white balsamic if you like it sweeter)
2 cloves garlic, minced or grated
1 small shallot, very thinly sliced (optional but I always use it)
1 teaspoon dried oregano or 1 tablespoon finely chopped fresh oregano
1/2 teaspoon sugar or honey (just a pinch to tame the acidity)
Salt, about 1 teaspoon kosher salt, plus flaky sea salt for finishing
Freshly ground black pepper, about 1/2 teaspoon or to taste
1 cup fresh basil leaves, torn (more for garnish)
Pinch of red pepper flakes, optional if you like a little heat

Directions

Slice or halve the tomatoes so you have about 1 1/2 pounds of mixed ripe pieces, toss them in a bowl and set aside.
In a small bowl whisk together 3 tablespoons extra virgin olive oil, 1 1/2 tablespoons red wine vinegar (or white balsamic if you want it sweeter), 2 minced garlic cloves, 1/2 teaspoon sugar or honey, 1 teaspoon dried oregano or 1 tablespoon chopped fresh oregano, about 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper; add a pinch of red pepper flakes if you like some heat.
Thinly slice the shallot and add it to the dressing so it softens and takes on flavor; let this sit for 5 minutes while you finish prepping.
Pour the dressing over the tomatoes and gently toss so every piece gets coated; fold in about 1 cup torn basil leaves. Taste and adjust salt, pepper or sweetness if needed.
Let the tomatoes marinate at room temperature for 15 to 30 minutes; this pulls the flavors together and softens the garlic and shallot a bit.
While the tomatoes marinate, bring the burrata to room temperature for best creaminess, about 20 minutes out of the fridge.
Pile the marinated tomatoes on a serving platter or large shallow bowl, spreading them out so juices mix but dont flood the plate.
Tear open the burrata balls and nestle them on top of the tomatoes, letting the creamy center spill over the fruit.
Drizzle a little extra virgin olive oil over everything, scatter extra torn basil leaves, and finish with flaky sea salt and a crack of black pepper.
Serve right away with crusty bread or crostini so guests can scoop up the oozy burrata and tomato juices. Enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.