Burrata Salad with Tomato and Basil

Burrata Salad with Tomato and Basil

Yield: 2  |  Total time: 5 min
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It's almost March, not quite winter and not nearly close enough to spring, but I wanted something light and beautiful yet fully satisfying for a simple lunch while editing at my desk.  Burrata is a fresh ball of cheese, so heavy and yet delicate in the palm of the hand; it's not unlike balancing a water balloon.  And when it bursts, the buttery tang is unlike anything I've ever tasted.

Originally from Puglia, I've seen burrata in many fine restaurants and specialty markets now in the U.S.  Luckily, even large supermarket chains also carry burrata, which you'll often find in the cheese section next to mozzarella, which sometimes feels puny next to its sexier cousin.  But, let's not forget that without mozzarella, we would have no burrata.  For more on that relationship, read Nora Singley's notes as to its origins.


  • 1 (8-ounce) ball fresh burrata
  • 1 pint sweet, ripe small tomatoes
  • Good quality extra-virgin olive oil
  • Sea salt flakes, such as Maldon or fleur de sel
  • Fresh ground black pepper
  • Optional garnishes: red onion slices, fresh basil leaves, toasted walnuts or pine nuts


  1. Slice burrata in half and gently divide among 2 plates.  Slice tomatoes and scatter around burrata.  Top with olive oil, sea salt flakes, a crack or two of pepper, and garnish as desired.  Serve with toasted bread slices or crackers.

Date Published: February 21, 2013

All recipes have been tested by the Test Kitchens unless otherwise noted.

4 comments... read them below or add one


  1. February 22, 2013 12:29 am by jann Reply

    I’ll never forget the first time I tasted burrata. I couldn’t believe what I’d been missing all those years. This salad looks gorgeous, Kim.

    • February 22, 2013 2:11 pm by kim Reply

      Isn’t it sooo good?

  2. July 14, 2013 10:43 pm by kari Reply

    Thanks for the extra burrata. It has become one of my favorite snacks!

    • July 15, 2013 10:54 am by kim Reply

      You’re so welcome, Kari. I love touting the goodness of burrata!

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