Tomato and Burrata Spring Salad

Tomato and Burrata Spring Salad

This Tomato and Burrata Spring Salad is a delicious salad to eat at any time. It's full of delicious flavors, very fresh and a colorful.
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Course: Appetizer: Salad
Keyword: Tomato and Burrata Spring Salad
Prep Time: 20 minutes
Servings: 4 -6
Calories: 216kcal
Author: Mariam E.


  • 3 large heirloom Tomatoes mixed colors
  • 1 cup of cherry tomatoes mixed colors
  • 1 cup corn
  • 1 tbsp. olive oil to drizzle in the end
  • fresh cracked black pepper


  • 1 tbsp. olive oil
  • 1/8 tsp salt just a pinch
  • 2 tsp. lemon juice
  • 2 tsp balsamic vinaigrette


  • 4 cups of arugula salad
  • 1 tbsp. olive oil
  • 1 tbsp. lemon juice
  • pinch of salt


  • 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.


Serving: 1g | Calories: 216kcal | Carbohydrates: 19.2g | Protein: 3.6g | Fat: 15g | Saturated Fat: 1.1g | Sodium: 352.4mg | Sugar: 8.7g
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