Let’s give a cheer for burrata cheese! I always select burrata whenever I see it on restaurant menus, and we’ve experienced some exceptional pairings this summer. I can’t resist the contrasting textures of burrata—it resembles fresh mozzarella on the exterior, yet is wonderfully soft and creamy within.
For this recipe, I crafted a classic summer burrata salad featuring fresh tomatoes. Pair it with crostini or a crusty loaf of bread to make it an appetizer. This burrata dish comes together in just 15 minutes, believe it or not, and it’s truly a standout.
I aimed for simplicity while adding a special taste, so I drew inspiration from my Easy Tomato Salad and Tomato Basil Bruschetta. I chose a mixture of cherry tomatoes and sun-dried tomatoes for added richness, plus freshly toasted pine nuts for a savory touch. It wouldn’t be complete without a drizzle of rich olive oil, zesty balsamic vinegar, and a sprinkle of fresh basil. I hope it becomes one of your favorite recipes!
What is Burrata?
Burrata is an ultra-rich and creamy version of fresh mozzarella. Externally, it resembles a standard mozzarella ball. Inside, it consists of stracciatella, a decadent blend of cream and mozzarella curds. It’s milky and delightful.
Burrata can be crafted with buffalo or cow milk. Buffalo milk is more traditional and imparts a brighter, slightly tangy flavor, while cow’s milk is milder and may taste more familiar. Either works well for this recipe.
Look for burrata near fresh mozzarella at well-stocked grocery stores like Whole Foods. Use it right away, especially once the package is opened—it’s stored in water and doesn’t keep as well as hard cheeses.
Serve burrata at room temperature for the best flavor, or anywhere from slightly chilled to just warmed.
Burrata Serving Suggestions
Burrata pairs wonderfully with the Italian flavors found 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, substitute them with fruits like sliced peaches, plums, cherries, or cantaloupe.
Present this burrata dish as a salad or appetizer. It complements a wide range of summer meals, from casual barbecues to elegant dinner parties. Enhance your meal with any of these warm-weather options:
More Burrata Recipes
Consider trying my Caprese Salad with Burrata, which features heirloom tomatoes. Burrata can serve as a substitute for fresh mozzarella balls, provided that the recipe doesn’t require cooking the mozzarella. Try my panzanella with torn pieces of burrata instead of mozzarella for a delightful twist!
You can incorporate burrata on pizza, but delay adding torn burrata until the pizza has finished baking, or include it in the last minute to warm it. If it melts completely, it loses the contrast of the creamy center and becomes a gooey, unpredictable mass of mozzarella. Consider swapping 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 enjoy hearing from you.
Burrata with Tomatoes and Basil
This burrata salad recipe showcases tomatoes, basil, and pine nuts, with a drizzle of balsamic vinegar and olive oil. It’s irresistible and ready in 15 minutes. Serve it as a salad or an appetizer with crostini or crusty bread. Recipe yields 4 to 6 servings.
Instructions:
1. If using pine nuts: In a small skillet over medium-low heat, warm the pine nuts until fragrant and lightly golden around the edges, about 3 to 5 minutes, stirring frequently (don’t let them burn!). Move them to a bowl to cool.
2. In a shallow serving bowl, blend the cherry tomatoes, sun-dried tomatoes, basil, and garlic. Add 1 tablespoon of the olive oil and 1 teaspoon of the vinegar, and mix to combine all ingredients.
3. Gently tear open each burrata ball and nestle 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 dish, followed by some reserved basil leaves, along with a sprinkle of black pepper. If using, add a pinch of flaky salt over the cheese.
4. Serve with crostini or crusty bread on the side, if desired. This burrata is best enjoyed the day it’s made, but leftovers will keep well for several days in the refrigerator, covered.
Notes:
Mix it up: Substitute a large sliced peach for half of the tomatoes. Or for a more fruity option, replace the tomatoes entirely with peaches, nectarines, or cherries (approximately