Name: Tomato Burrata Salad with Basil Pesto
Prep time: PT-489514H52M13S
Total time: 15 min
Cuisine: Italian
Ingredients: 1 pint cherry or grape tomatoes, halved; 2–3 heirloom or vine-ripened tomatoes, sliced (optional); 2 balls burrata cheese (room temperature); 3 tbsp basil pesto (homemade or store-bought); 2 tbsp extra virgin olive oil; Flaky sea salt or kosher salt, to taste; Freshly ground black pepper, to taste; Fresh basil leaves, for garnish; Optional: Lemon zest or toasted pine nuts for garnish

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I’ve put together a simple yet elegant Tomato Burrata Salad where creamy burrata meets bright, juicy tomatoes and bold basil pesto—perfect as a light lunch, vibrant starter, or summer side.

Why I’ll Love This Recipe

I love how effortlessly this salad comes together, yet it looks and tastes like something special. The richness of burrata balances beautifully with the freshness of tomatoes and the herb-forward punch of basil pesto. It’s refreshing, elegant, and always feels a bit luxurious—even when it’s thrown together in minutes. Tomato Burrata Salad with Basil Pesto

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cherry or grape tomatoes, halved
Heirloom or vine-ripened tomatoes, sliced (optional for variety)
Burrata cheese balls (room temperature for best texture)
Basil pesto (homemade or store-bought)
Extra virgin olive oil
Flaky sea salt or kosher salt
Freshly ground black pepper
Fresh basil leaves (for garnish)
Optional: Lemon zest or toasted pine nuts for a little extra pop

Directions

I start by preparing the tomatoes: I halve cherry or grape tomatoes (and optional heirloom slices) and gently toss them with a drizzle of olive oil, salt, and pepper. Even a quick 30-minute rest helps the flavors meld beautifully.
I place the tomatoes on a serving platter or shallow bowl, arranging them as a flavorful base.
On top of that, I carefully nestle one or two balls of burrata right in the center.
I drizzle basil pesto over and around the burrata and tomatoes for that fresh, herbaceous kick.
To finish, I add another swirl of olive oil, a sprinkle of flaky salt, a crack of black pepper, and fresh basil leaves. For a touch of brightness, I might add lemon zest or toasted pine nuts.
I serve it immediately, optionally alongside crusty garlic-toasted bread to soak up all the creamy, juicy goodness.

Servings and timing

Serves: about 4 as a starter or side
Prep time: around 5–10 minutes
Total time: under 15 minutes

Variations

I sometimes mix in red onion or marinated onions for a bit of tang. Adding a drizzle of balsamic glaze or vinegar brings a lovely acidity. Lemon zest or a handful of toasted pine nuts adds brightness and texture. And when I want something heartier, I put it over grilled bread or toss it with pasta.

storage/reheating

This salad is best enjoyed fresh. Burrata and delicate pesto don’t hold up well to storage, and reheating ruins the texture entirely. If I need to prep ahead, I’ll halve the tomatoes and keep the burrata chilled until assembly—then drizzle on the pesto just before serving.

FAQs

Can I make this ahead of time?

I usually wait to assemble until just before serving—the tomatoes can be prepped early, but the burrata and pesto are best fresh.

What if I can’t find burrata?

I’d use fresh mozzarella, though it won’t be as creamy on the inside—but still delicious.

Can I make this dairy-free or vegan?

Yes—I’d skip the cheese and use a vegan cheese alternative or just load up on extra pesto and perhaps some roasted nuts for richness.

What kind of bread pairs well with this?

I love lightly toasted baguette slices—sometimes rubbed with garlic—or warm rustic bread to savor every drop of olive oil and tomato juice.

How can I amp it up visually for a dinner party?

I choose colorful heirloom tomatoes, add lemon zest, scatter basil leaves artistically, or sprinkle toasted pine nuts for texture and flair.

Conclusion

I find this Tomato Burrata Salad with Basil Pesto endlessly appealing—fresh, creamy, vibrant, and quick to throw together. Whether I’m entertaining or keeping it solo, it always feels like a tiny celebration in a bowl.