Do you love burrata cheese? It’s like mozzarella’s cool cousin whose creamy, melty, and can double as a cheese and a sauce. My bruschetta pizza with burrata is a delicious way to use it, but it can also be used to make the most incredible salad! I basically took the concept of this pizza, removed the crust, and paired it with a light mayonnaise dressing for a lunch or side dish that’s ready in just 10 minutes. It’s packed with the tang from the tomato and sweetness from the basil, all surrounded by a few basic seasonings and creamy cheese. I know you’re drooling (I am)!
Not to be dramatic, but this salad will change your life
Minimal ingredients are needed to make this burrata and tomato salad. I like to think it follows an Italian style where less is more, and really great, simple ingredients do the heavy lifting. No cooking means no heating up the oven, which means no melting during a summer heat wave. A creamy mayo dressing that’s a nod to a southern tomato sandwich (you need this boursin tomato sandwich too, though) takes the salad from good to great!
here’s what you’ll need
This salad is the perfect way to use up the never-ending supply of summer tomatoes!
Tomatoes: Any large tomato variety like beefsteak or heirloom tomatoes with work. Season them with a bit of salt and pepper. Dressing: To make this creamy dressing, combine Dijon mustard, garlic cloves (fresh is best), mayonnaise, and lemon juice. Basil: Thinly sliced fresh basil leaves are best for getting some with every bite. Capers: These little salty nuggets add loads of flavor due to being pickled. They come in a jar and are usually next to the olives in the store. Burrata Cheese: This cheese has a soft interior but a firm exterior, making it really fun to cut into!
how to make it
Most of the time is spent slicing the tomatoes, so I’d start on that right away! Here’s the quick version of how to make a burrata tomato salad.
mix it up
While I like a short ingredient list, you can also swap some ingredients or add them to make it your own.
Peaches add sweetness and another great pop of summer flavor! Homemade croutons or nuts like pistachios lend a nice crunch Arugula has a nice lemon and peppery flavor to compliment the sweet. Balsamic glaze or homemade pesto can be used in place of the mayonnaise dressing. Or keep it simple with a good quality extra virgin olive oil.
Recipe Testing Notes
In testing this recipe, I learned what did and didn’t work.
Large tomatoes work better than small cherry tomatoes because they allow you to cut into the salad. Not only is this fun, but it also helps the brain see it as a complete meal because a fork and knife are needed (food science nerd over here)! Salt during and after. Salt has this cool effect where it pulls moisture out in an effort to create equilibrium, so salting before and after ensures we are salted appropriately based on taste, not just because a recipe says to do so. Eat it right away, and don’t let it sit out. Tomatoes are tender vegetables that become soft and very wet quickly.
salads don’t like to be alone
This tomato burrata salad told me it needs a mate, so here are a few pairing ideas to serve with the delicious salad!
Vegan Garlic Bread can be dipped into the salad for a next-level bite! Asparagus Pizza also uses burrata, so you need fewer overall ingredients! Serve the salad as a starter for this fresh pizza. Zucchini Pasta with Creamy Avocado Pesto doubles down on the Italian vibe and the summer produce!
