Fresh mozzarella with a soft, creamy center of curd and cream. When torn open it spills out. Fresh mozzarella can substitute but is less creamy.

Can I make burrata salad ahead?

It is best assembled fresh at room temperature. Prep the tomatoes and basil ahead and plate at the last minute.

Recipes · Restaurant at Home

Restaurant-Style Burrata Salad

Name: Restaurant-Style Burrata Salad
Prep time: 10 min
Total time: 10 min
Yield: 2 to 4 servings
Cuisine: Italian
Ingredients: 1 ball burrata (about 4 oz), room temperature; 1 pint cherry or grape tomatoes, halved; A handful of fresh basil, torn; 2 to 3 tablespoons good olive oil; Balsamic glaze, for drizzling; Flaky sea salt; Freshly cracked black pepper

By Janet
From Janet's Recipe Box · 10 min · no cooking

Creamy burrata torn over cherry tomatoes with balsamic glaze on a white plate — Burrata torn over ripe tomatoes with a balsamic drizzle, this is my whole restaurant-at-home era on a plate.

I went through a serious burrata phase, and this salad is the one I kept coming back to. It looks like something off a nice Italian menu but takes about ten minutes and zero cooking. The whole trick is good ingredients treated simply: creamy burrata, ripe tomatoes, fresh basil, and a really good olive oil. That's it. Let the burrata do the work.

Prep

10 min

Cook

None

Total

10 min

Serves

2 to 4

Honesty note: burrata is forgiving, so treat these amounts as how I roughly do it and adjust to taste. There is no wrong ratio here.

Ingredients

1 ball of burrata (about 4 oz), at room temperature
1 pint cherry or grape tomatoes, halved (a mix of colors is pretty)
A handful of fresh basil, torn
2 to 3 tbsp good olive oil, the nice stuff
Balsamic glaze, for drizzling
Flaky sea salt and freshly cracked black pepper
Optional: avocado, hot honey, or prosciutto to make it a fuller plate

How I make it

Take the burrata out of the fridge about 20 minutes before you start so it's at room temperature and extra creamy.
Halve the tomatoes and spread them out on a plate or shallow bowl. Season them with a little flaky salt so they release their juices.
Tear the burrata open and lay it right in the middle, letting the creamy inside spill out over the tomatoes.
Scatter the torn basil over the top.
Drizzle generously with olive oil, then a little balsamic glaze. Finish with flaky salt and lots of cracked pepper.
Serve right away with crusty bread to scoop up everything on the plate.

My tip: the tomato juice, olive oil, and creamy burrata pool together into the best sauce, so do not stir it. Just tear a piece of bread and drag it through.

Make it a meal

On its own this is a gorgeous starter, but I turn it into dinner all the time. Add torn prosciutto and a pile of crusty sourdough for a burrata board, pile it next to a simple protein, or serve it alongside a steak for a full restaurant-at-home night. A drizzle of hot honey over the top is also very worth it.

My burrata-night staples

The good olive oil, balsamic glaze, and flaky sea salt I always keep on hand for this are all in my Amazon storefront.

Shop my kitchen staples → As an Amazon Associate I may earn from qualifying purchases, at no extra cost to you.

Frequently asked questions

What is burrata, exactly?

It is fresh mozzarella with a soft, creamy center of curd and cream (called stracciatella). When you tear it open it spills out, which is what makes it feel so luxurious. Fresh mozzarella works if you cannot find burrata, it just will not be as creamy.

Can I make it ahead?

Burrata is best fresh and at room temperature, so I assemble it right before serving. You can halve the tomatoes and tear the basil ahead, then plate it at the last minute.

What do I serve with burrata salad?

Crusty bread is a must for scooping. Beyond that it is lovely next to steak, roasted salmon, or a simple pasta, or built into a bigger board with prosciutto, olives, and fruit.

Heads up: some links in this post are affiliate links to my Amazon storefront, which means I may earn a small commission if you buy through them, at no extra cost to you. I only share things I actually use.

Janet

Orlando mom and the creator behind Planet Janet TV. Janet's Recipe Box is my collection of the approachable, slightly elevated meals I actually cook. Come say hi on Instagram.

Easy meal prep for busy moms

The low-effort, no-fancy-recipe way I keep weeknights easy.

Read the meal-prep guide →

A Janet's Recipe Box original, exactly how I make it at home. Amounts are a starting point, adjust to taste.