Let’s give a cheer for burrata cheese! I always choose burrata whenever it’s available on restaurant menus, and we’ve enjoyed some amazing combinations this summer. I can’t resist the unique textures of burrata—it resembles fresh mozzarella on the outside, but is delightfully soft and creamy within.
For this recipe, I created a classic summertime burrata salad featuring fresh tomatoes. Pair it with crostini or a crusty loaf of bread to turn it into an appetizer. This burrata dish can be prepared in just 15 minutes, believe it or not, and it’s truly a showstopper.
I aimed to keep it straightforward while making it taste exceptional, so I drew inspiration from my Easy Tomato Salad and Tomato Basil Bruschetta. I chose a mix of cherry tomatoes and sun-dried tomatoes for added flavor, along with freshly toasted pine nuts for a savory touch. It’s not complete without a drizzle of rich olive oil, tangy balsamic vinegar, and a sprinkle of fresh basil. I hope it becomes one of your favorite go-to recipes!
What is Burrata?
Burrata is an exquisitely rich and creamy type of fresh mozzarella. It appears like a standard mozzarella ball on the outside. The interior contains stracciatella, a decadent blend of cream and mozzarella curds. It’s milky and delightful.
Burrata can be crafted from buffalo milk or cow milk. Buffalo milk is more traditional and delivers a brighter, slightly tangy flavor, while cow’s milk is subtler and may taste more familiar. Either option is great for this recipe.
Look for burrata near the fresh mozzarella in well-stocked grocery stores such as Whole Foods. Use it quickly, especially after opening the package—it’s stored in water and doesn’t preserve well like hard cheeses.
Serve burrata at room temperature for optimal flavor, or anywhere from lightly chilled to slightly warmed.
Burrata Serving Suggestions
Burrata complements the Italian flavors highlighted 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 pairs well with most summertime meals, from relaxed cookouts to elegant dinner parties. Enhance your meal with any of these summer options:
More Burrata Recipes
Check out my Caprese Salad with Burrata, which showcases heirloom tomatoes. Burrata is a great substitute for fresh mozzarella balls, as long as the recipe doesn’t require cooking the mozzarella. Try my panzanella with torn pieces of burrata instead of mozzarella for an exciting twist!
You can add burrata to pizza, but wait to include torn burrata until the pizza is fully baked, or add it in the final minute to warm it. If it melts entirely, it loses the contrast of the creamy center and turns into a melty, unpredictable blob of mozzarella. Try swapping the mozzarella in 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, finished with a drizzle of balsamic vinegar and olive oil. It’s irresistible and ready in 15 minutes. Serve it as a salad or 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 they’re fragrant and lightly golden on the edges, about 3 to 5 minutes, stirring frequently (don’t allow them to 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 olive oil and 1 teaspoon of vinegar, and stir to combine all ingredients.
3. Carefully tear open each ball of burrata and gently place them into the center of the tomato mixture. Drizzle the burrata with the remaining 1 teaspoon of olive oil and 1 teaspoon of balsamic vinegar. Sprinkle the pine nuts throughout the dish, followed by some reserved basil leaves and a dash 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 applicable. This burrata tastes best the same day it’s made, but leftovers can be stored in the refrigerator for several days, covered.
Notes:
Switch it up: Replace half of the tomatoes with a large sliced peach. Or for a fruitier twist, substitute peaches, nectarines, or cherries for the tomatoes entirely (about