Variation
Add sliced peaches or nectarines for a stone fruit twist.
Salad · Appetizer · Vegetarian · Italian
Tomato Burrata Salad with Basil Pesto Oil
Celebrate summer with this Tomato Burrata Salad with Basil Pesto Oil, featuring creamy Italian cheese and vibrant heirloom tomatoes drizzled with a quick homemade herb oil.
Prep
15 min
Cook
0 min
Difficulty
Easy
Serves
4
Preparation
Get these tasks done before you start cooking.
Mise en Place
- 1
Prep the Tomatoes
Slice heirloom tomatoes into rounds and halve the cherry tomatoes. Arrange them on a large platter or individual plates.
Tip: Use a serrated knife to prevent bruising the delicate tomato skins.
- 2
Temper the Cheese
Remove burrata from the refrigerator 20 minutes before serving. Cold burrata loses its creamy texture. Letting it come to room temperature is essential for the liquid center.
Tip: Keep the cheese in its liquid until ready to plate.
Make the Herb Oil
- 1
Blend Infusion
Place olive oil, basil, garlic, nuts, and lemon juice in a small food processor or blender. Pulse until smooth and vibrant green.
Tip: Do not over-process or the heat from the blades may turn the basil brown.
How to Make Tomato Burrata Salad with Basil Pesto Oil
Total time: 15 min · Yields 4 servings
- 1
Macerate the Tomatoes
Lay the tomato slices across your serving platter. Sprinkle evenly with flaky sea salt and cracked pepper. Let sit for 10 minutes at room temperature until the juices begin to pool.
- 2
Place the Burrata
Gently lift the burrata balls from their liquid and pat dry with a paper towel. Place them in the center of the tomato bed. Using a sharp knife or kitchen shears, carefully score the top of the cheese to reveal the creamy stracciatella interior.
- 3
Apply the Basil Oil
Whisk the basil pesto oil once more to ensure it is emulsified. Drizzle it generously over the open center of the burrata and across the seasoned tomatoes.
- 4
Add Final Accents
Scatter the halved cherry tomatoes around the platter to fill any gaps. If using, drizzle thin lines of balsamic glaze over the entire dish for a touch of sweetness.
Chef's Tips
- Always choose tomatoes that feel heavy for their size and have a fragrant, earthy smell at the stem.
- For a clearer oil, you can strain the basil mixture through a fine-mesh sieve, though keeping the pulp adds more flavor.
- Do not salt the cheese itself, the tomatoes provide enough seasoning for the salad.
What to Serve with Tomato Burrata Salad with Basil Pesto Oil
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Serve with warm, crusty sourdough to soak up the pesto oil and tomato juices.
- Pair with a chilled glass of Provence Rosé.
- Serve as a light lunch alongside grilled chicken skewers.
Recipe Variations
Once you've mastered the base recipe, try these popular twists.
Variation
Swap pine nuts for toasted sunflower seeds to make it nut-free.
Variation
Add a pinch of red pepper flakes to the pesto oil for a spicy kick.
Storage & Reheating
This salad is best enjoyed immediately. If you have leftovers, store in an airtight container for up to 24 hours, but note that the tomatoes will soften. Do not freeze.
Further reading
Frequently asked questions
Can I use mozzarella instead of burrata?
Yes, but it will lack the creamy, flowing center of burrata. If using mozzarella, use high-quality buffalo mozzarella and slice it into rounds.
Why is my basil oil turning brown?
Basil oxidizes quickly when exposed to air and heat. Adding a teaspoon of lemon juice helps preserve the color, and blending in short pulses prevents heat buildup.
What are heirloom tomatoes?
Heirlooms are non-hybrid cultivars that are prized for their unique flavors and colors. They are typically available at farmers' markets during summer months.
Should I peel the tomatoes?
No, the skin of summer tomatoes contains significant flavor and provides structural integrity to the salad slices.
Is burrata vegetarian?
Traditionally, burrata may contain animal rennet. Check the label for 'vegetarian rennet' if you follow a strict vegetarian diet.
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