What better way to start summer than with this delicious and colorful Tomato and Burrata Salad. It’s absolutely refreshing and flavorful, not to mention beautiful!
This super simple Burrata Salad is perfect for Spring or Summer! Made with sweet and colorful tomatoes, peppery baby arugula and dreamy creamy burrata mozzarella, it’s as gorgeous as it is delicious. Perfect for the family or for guests!
If you’re after other delicious salad recipes, why not also try my bright and fruity Avocado Mango Salad or my hearty and delicious Mediterranean Quinoa Salad!
Why you’ll love this Burrata Salad
- Packed with flavor! Bursting with fresh flavors from the juicy tomatoes, sweet corn, peppery arugula and creamy burrata and dressed in a simple lemon dressing – delicious!
- An easy salad . Simple to make with only a few ingredients needed.
- Perfect for Summer. This summer salad is vibrant, fresh and downright gorgeous – great for entertaining.
Ingredients you’ll need
- Tomatoes: Large heirloom, mixed colors and cherry tomatoes
- Corn
- Arugula Salad
- Salt and Black Pepper
- Lemon Juice
- Homemade Salad Dressing: Olive oil, salt, lemon juice, balsamic vinaigrette.
- Olive Oil: To drizzle
How to make this Burrata Salad
- Prep the salad base. In a bowl, place the arugula salad, drizzle some olive oil, dash of salt, a squeeze of lemon on top of them and then toss to coat well. Set that aside.
- Prep the tomatoes. Thinly slice the heirloom tomatoes and cut the cherry tomatoes into equal halves.
- Assemble the salad. Place the bed of arugula on a plate, then lay on the slices of tomatoes, followed by the chunks of burrata cheese. Then add in the cherry tomatoes and corn. Finally, mix the dressing ingredients and drizzle with the dressing on the salad.
Recipe notes and tips
- Thicker balsamic vinegar means the dressing will stay in place better, and those dark stripes look so appetizing across the salad!
- Drizzle the dressing just before serving.
- Serve with some crusty bread to mop up the dressing and to eat with the creamy burrata.
- Don’t skip on the salt and pepper! Even a dash of seasoning brings out the best in the tomatoes and the burrata.
- Customize with your favorite veggies if you prefer.
- Place basil leaves on top of the salad for garnish.
FAQ’S
What’s the difference between mozzarella and burrata cheese?
Fresh mozzarella and burrata are types of semi-soft Italian cheese made from cow or water buffalo milk. They are both creamy and delicious, but burrata takes it to the next level! Burrata is essentially a pouch of mozzarella but filled with curd and cream. It makes for an extra silky, soft and creamy cheese, perfect for salads!
What are the best tomatoes for a Burrata Salad?
For the tomatoes, I used different colors of heirloom tomatoes. They are meaty and vibrant, with a subtle sweetness that works with the peppery arugula. I also used the multi-colored cherry tomato pack.
Another ingredient I used was corn. You can use fresh boiled or grilled corn. You can use canned corn if you don’t have fresh corn in hand. I just boiled some sweet corn.
Should burrata be served warm?
Burrata is best served at room temperature. Roughly 30 mins before serving, take it out of the fridge and let it come up to ambient temperature.
When adding to the salad you can tear open some of the burrata and leave a couple closed. I do that to make things look more interesting and delicious!
Other recipes you’ll love
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Tomato and Burrata Salad
Ingredients
- 3 large heirloom Tomatoes mixed colors
- 1 cup cherry tomatoes mixed colors
- 1 cup corn
- 1 tbsp. olive oil to drizzle in the end
- fresh cracked black pepper
DRESSING
- 1 tbsp. olive oil
- 1/8 tsp salt just a pinch
- 2 tsp. lemon juice
- 2 tsp balsamic vinaigrette
ARUGULA SALAD
- 4 cups arugula salad
- 1 tbsp. olive oil
- 1 tbsp. lemon juice
- pinch salt
Instructions
- To prepare for the salad, wash and dry the tomatoes. Also wash and drain the arugula salad.
- In a bowl, place the arugula salad, drizzle some olive oil, dash of salt, a squeeze of lemon on top of them and then toss to coat well. Set that aside.
- For the tomatoes, thinly slice the heirloom tomatoes as show in the photos (horizontally), cut the cherry tomatoes into equal halves and have them ready.
- Place the bed of arugula salad that you mixed first thing on the plate. Place the slices of heirloom tomatoes apart from each other, leaving space for other things to go in between. Then place the burrata cheeses around. You can tear open some and leave a couple closed.
- Fill in little gaps with the cherry tomatoes and corn. Drizzle the dressing around, drizzle a little bit more olive oil on top and crack some fresh black pepper over the salad. Place the basil leaves on top of the salad for garnishing.
Notes
- Thicker balsamic vinegar means the dressing will stay in place better, and those dark stripes look so appetizing across the salad!
- Drizzle the dressing just before serving.
- Serve with some crusty bread to mop up the dressing and to eat with the creamy burrata.
- Don’t skip on the salt and pepper! Even a dash of seasoning brings out the best in the tomatoes and the burrata.
- Customize with your favorite veggies if you prefer.
- Place basil leaves on top of the salad for garnish.
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