Welcome the freshness of spring and summer with this irresistibly delicious Burrata Salad, ready in just 20 minutes!
It was circa 1920, in the picturesque Apulia region of Italy, that the star ingredient of the burrata salad was first made. A cheese maker needed to utilize leftover mozzarella curds and cream, so he wrapped them in stretched mozzarella, resulting in a remarkably creamy, soft, decadent new cheese product: burrata.
Burrata salad, specifically, is like the trendy, more indulgent little sister of the ever-popular Italian Caprese Salad. When you cut into the burrata, the inside flows onto the mix of tomatoes, fresh basil leaves, olive oil, and balsamic. This recipe puts a twist on traditional caprese with the addition of golden toasted bites of ciabatta bread to help soak up the decadence of the cheese.
This vibrant burrata salad is my go-to dish for serving at a spring brunch, family picnic, or wine night with friends. It seems so fancy and tastes so fresh—you wouldn’t imagine that it comes together so quickly. It checks the box as a “salad,” but you don’t have to worry about wilting lettuce or soggy ingredients. If the burrata salad sits for just a couple of hours (sans ciabatta), the flavors blend perfectly, resulting in consistently delicious bites.
Choosing the right tomatoes
The burrata may be the star of this dish, but picking the perfect tomatoes is essential. Look for tomatoes that have a vibrant color and a slight give when you press on them. Steer clear of any tomatoes that are bruised or feel mushy. Using a mix of large heirloom and cherry tomatoes creates a delightful blend of sweetness and tanginess, while adding gorgeous colors that make this salad both delicious and aesthetically appealing. This flavor pairs perfectly with the creamy, salty burrata, creating a harmonious balance of sweet and savory notes.
How do I store leftovers?
This burrata salad is best enjoyed fresh, as the croutons are likely to become soggy the longer they sit. You can refrigerate any leftovers in an airtight container in the fridge, but I recommend eating them within 1-2 days. If you have any leftovers that aren’t already mixed together, store the ingredients separately in the fridge.
Serving suggestions
This versatile dish can be a light lunch, an easy appetizer, or a hearty side dish. Also, you can add a variety of proteins to burrata salad, such as Juicy Grilled Chicken Breast or Blackened Shrimp. You can also lean into the sweetness by tossing in Grilled Peaches.
For a lovely, family-style Italian feast, place your burrata salad right in the middle of the table. Then add classic dishes like Osso Buco, Spaghetti Bolognese, and Roasted Eggplant. Finally, if you’re in the mood for something sweet, conclude the meal with a simple Panna Cotta.
Ingredients
- 4 ounces (1/4 loaf) ciabatta bread torn into bite-sized pieces
- 3 medium heirloom tomatoes sliced about 1/4-inch thick
- 1 pint heirloom cherry tomatoes halved
- 8 ounces (2 balls) burrata cheese at room temperature
- 3 tablespoons extra-virgin olive oil plus more for ciabatta
- 2 1/2 tablespoons balsamic vinegar
- Salt to taste
- Freshly ground black pepper to taste
- 20 fresh basil leaves torn
Instructions
- Preheat your oven to 425°F. Drizzle some olive oil over the torn ciabatta pieces, spread them on a baking sheet, and toast for about 10 minutes until they are golden and crisp.
- Arrange the heirloom tomatoes and cherry tomatoes on a serving plate. Gently tear the burrata cheese into pieces and place on top.
- In a small bowl, whisk together 3 tablespoons of olive oil, the balsamic vinegar, a pinch of salt, and a dash of pepper. Drizzle the dressing over the tomatoes and burrata, and then scatter the torn basil leaves on top.
- Serve the toasted bread on the side or atop the salad.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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