A simple celebration of peak tomatoes and creamy burrata
Heirloom Tomato and Burrata Salad
Heirloom Tomato and Burrata Salad
10 minEasy
Prep Time
10 min
Cook Time
0 min
Total Time
10 min
Servings
4
4 servings
Difficulty
Easy
Cost
Premium
$$$
Heirloom Tomato and Burrata Salad
A simple celebration of peak tomatoes and creamy burrata
A composed salad of sliced heirloom tomatoes with torn burrata, basil, flaky salt, and the best olive oil you have — simplicity at its finest.
10m
Prep Time
0m
Cook Time
10m
Total Time
4
Servings
Easy
Difficulty
Premium $$$
Cost
Sarah Chen
(Updated )
This is less a recipe and more a philosophy: when ingredients are perfect, the best thing you can do is get out of their way. Peak-season heirloom tomatoes need almost nothing — a crack of salt, a drizzle of excellent olive oil, and some fresh basil. Adding burrata brings a creamy, milky richness that makes the dish feel complete.
The key is restraint. This is not the time for complicated dressings or lots of additions. Let the tomatoes and burrata be the stars, and use the highest-quality oil and salt you have. It is one of the best things you can eat in summer.
Ingredients
- 2 lbs heirloom tomatoes, various colors
- 8 oz burrata
- Fresh basil leaves
- 3 tbsp best-quality olive oil
- Flaky sea salt
- Freshly cracked black pepper
- 1 tbsp aged balsamic vinegar (optional)
PrepDaily Use
Test Kitchen Pick
Chef Knife
Helpful Tool
Why a sharp knife helps here
When the recipe is mostly prep, the tool that matters most is the one doing the cutting. A sharp chef’s knife makes the whole process faster and cleaner.
This recipe is won or lost in prep speed and cleaner cuts.
- Speeds up chopping and slicing
- Makes prep more consistent and less frustrating
A good chef’s knife is still the single most useful kitchen upgrade for prep-heavy cooking.
Shop chef knife options for this recipeInstructions
- 1
Slice the tomatoes into varied shapes — some thick rounds, some wedges — and arrange on a platter.
- 2
Season the tomatoes with flaky salt and let sit for 5 minutes.
- 3
Tear the burrata open and place in the center of the platter.
- 4
Scatter the basil leaves over the top.
- 5
Drizzle generously with your best olive oil and finish with black pepper.
- 6
Add a drizzle of aged balsamic if desired.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Serve as a light main course or alongside grilled protein
DepthPantry
Test Kitchen Pick
Olive Oil
Helpful Pantry Staple
Why the olive oil matters
On recipes like this, olive oil is not just a background fat. A better bottle gives you cleaner flavor and a better finish.
This is one of the few pantry upgrades that keeps paying off every time you cook in this lane.
- Useful in dressings, sauces, and finishing
- Improves flavor without changing the recipe structure
A good bottle of olive oil is one of the safest pantry upgrades for Mediterranean and Italian cooking.
Shop olive oil for this recipeTips & Storage
Pro Tips
Never refrigerate good tomatoes — they should be room temperature for the best flavor.
Use the best olive oil you own for this dish.
A variety of tomato colors makes the presentation stunning.
Storage
Best eaten immediately. Does not hold well.
Reheating
No reheating needed. Serve at room temperature.
Nutrition Facts
Per serving (1 serving) · 4 servings
Calories220
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein10g
Carbohydrates10g
Fat16g
Fiber2g
Sugar6g
Sodium300mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I make this ahead?
- Yes. The components or finished dish hold well if properly chilled and stored.
- Can I adjust the seasoning?
- Yes. Taste near the end and adjust salt, acid, or heat so it suits the way you like to cook and eat.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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