Let’s give a round of applause for burrata cheese! I always choose burrata whenever I see it on restaurant menus, and we’ve enjoyed some fantastic pairings this summer. I can’t resist the unique textures of burrata—it feels like fresh mozzarella on the outside, but is decadently soft and creamy within.
For this recipe, I created a classic summer burrata salad featuring fresh tomatoes. Pair it with crostini or a rustic loaf of bread to transform it into an appetizer. This burrata dish comes together in just 15 minutes, believe it or not, and it’s truly impressive.
I aimed to keep it uncomplicated yet flavorful, drawing inspiration from my Easy Tomato Salad and Tomato Basil Bruschetta. I opted for a mix of cherry tomatoes and sun-dried tomatoes for richness, complemented by freshly toasted pine nuts for a savory kick. It’s not complete without a drizzle of rich olive oil, zesty balsamic vinegar, and a pinch of fresh basil. I hope it becomes one of your favorite recipes!
What is Burrata?
Burrata is a super-rich and creamy form of fresh mozzarella. It resembles a standard mozzarella ball on the outside, while the inside consists of stracciatella, a delightful blend of cream and mozzarella curds. It’s milky and scrumptious.
Burrata can be crafted from buffalo milk or cow milk. Buffalo milk is the traditional choice and offers a bolder, slightly tangy flavor, while cow’s milk is gentler and may taste more familiar. Either option works great for this recipe.
Look for burrata by the fresh mozzarella in well-stocked grocery stores like Whole Foods. Use it soon after purchasing, particularly once the package is opened—it’s kept in water and doesn’t store well like harder cheeses.
Serve burrata at room temperature for the best flavor, or at a time that’s slightly chilled to warm.
Burrata Serving Suggestions
Burrata pairs wonderfully with the Italian flavors present in this recipe: ripe tomatoes, basil (including pesto), balsamic vinegar, olive oil, and pine nuts or pistachios. If you’re not in the mood for tomatoes, swap them for fruits like sliced peaches, plums, cherries, or cantaloupe.
Present this burrata dish as a salad or appetizer. It complements a variety of summer meals, from casual barbecues to elegant dinner parties. Complete your meal with any of these summery choices:
More Burrata Recipes
Check out my Caprese Salad with Burrata, which highlights heirloom tomatoes. Burrata is a suitable alternative for fresh mozzarella balls, provided the recipe doesn’t require cooking the mozzarella. Experiment with my panzanella using torn pieces of burrata instead of mozzarella for a fun change!
You can include burrata on pizza, but wait to add the torn burrata until the pizza has finished baking, or toss it on in the last minute to warm it. If it melts completely, it loses the contrast of the creamy interior and becomes an unpredictable pool of mozzarella. Consider replacing the mozzarella on my Margherita Pizza or Arugula-Almond Pesto Pizza with torn burrata, or serve it on Grilled Pizza.
Please share how your burrata turns out in the comments! I love hearing from you.
Burrata with Tomatoes and Basil
This burrata salad recipe features tomatoes, basil, and pine nuts, drizzled with balsamic vinegar and olive oil. It’s irresistible and ready in just 15 minutes. Serve it as a salad or an appetizer alongside crostini or crusty bread. Recipe serves 4 to 6.
Instructions:
1. If you’re using pine nuts: In a small skillet over medium-low heat, warm the pine nuts until they become fragrant and lightly golden at the edges, about 3 to 5 minutes, stirring frequently (don’t let them burn!). Transfer them to a bowl to cool.
2. In a shallow serving bowl, mix the cherry tomatoes, sun-dried tomatoes, basil, and garlic. Add 1 tablespoon of the olive oil and 1 teaspoon of the vinegar, and stir to combine all the ingredients.
3. Gently tear each ball of burrata and place them into the center of the tomato mixture. Drizzle the burrata with the remaining 1 teaspoon olive oil and 1 teaspoon balsamic vinegar. Scatter the pine nuts over the entire dish, followed by some reserved basil leaves and a sprinkle of black pepper. Add a pinch of flaky salt over the cheese, if desired.
4. Serve with crostini or crusty bread on the side, if desired. This burrata is best enjoyed the day it’s prepared, but leftovers can be kept for several days in the refrigerator, covered.
Notes:
Mix it up: Substitute a large sliced peach for half of the tomatoes. Or for a fruitier twist, replace the tomatoes altogether with peaches, nectarines, or cherries (about…