Of all the dishes that sing the song of summer, this Bursty Tomato Burrata Salad is the lead vocalist. I remember the first time I made it, I was skeptical. A salad so simple couldn’t possibly be that good, could it? I set the platter down on our patio table, the sun catching the glistening, jammy tomatoes and the pristine white dome of the burrata. The silence that followed the first bite was all the confirmation I needed. My husband, usually a man of many words, just looked at me, fork halfway to his mouth, and nodded with a look of pure, unadulterated bliss. My kids, who typically push anything green around their plates, were fighting over the last few basil-laced, syrupy tomatoes. It’s more than a salad; it’s an experience. The magic lies in the transformation of humble cherry tomatoes, which, when roasted with garlic and herbs, collapse into sweet, concentrated little bombs of flavor. This molten, savory-sweet tomato confit spills over the cool, impossibly creamy burrata, creating a contrast of temperature and texture that is simply divine. Every scoop, dragged through the balsamic glaze with a piece of crusty bread, is a perfect bite. It has since become our go-to for everything from quiet weeknight dinners on the deck to a show-stopping appetizer when friends come over. It’s proof that the most memorable meals are often born from the simplest, highest-quality ingredients treated with just a little bit of love and heat.

The Ultimate Bursty Tomato Burrata Salad Recipe

This recipe elevates a few simple ingredients into a gourmet experience. The key is in the slow roasting of the tomatoes, which coaxes out their natural sweetness and creates a luscious, jammy sauce that perfectly complements the creamy burrata.

Ingredients

For the Bursty Tomatoes:
- 2 pints (about 4 cups or 600g) cherry or grape tomatoes
- 4-5 cloves garlic, thinly sliced
- 1/4 cup (60ml) extra virgin olive oil, plus more for drizzling
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional, for a little heat)
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
For the Salad Assembly:
- 2 large balls (8 oz or 225g each) fresh burrata cheese
- 1/4 cup (a large handful) fresh basil leaves, torn or roughly chopped
- 2 tablespoons balsamic glaze (store-bought or homemade)
- Flaky sea salt (like Maldon), for finishing
- Crusty bread or crostini, for serving

Instructions

Preheat and Prepare: Preheat your oven to 400°F (200°C). Find a large, rimmed baking sheet or a 9×13 inch baking dish. A dish with higher sides is excellent for containing all the delicious juices.
Combine Tomato Mixture: In your chosen baking dish, combine the cherry tomatoes, sliced garlic, extra virgin olive oil, dried oregano, red pepper flakes (if using), sea salt, and black pepper. Use your hands or a large spoon to toss everything together thoroughly, ensuring every tomato is coated in oil and seasonings. Spread them out into a single, even layer. It’s important not to overcrowd the pan, as this will steam the tomatoes rather than roast them.
Roast the Tomatoes: Place the baking dish in the preheated oven. Roast for 20-25 minutes. You’re looking for the tomatoes to soften, wrinkle, and “burst” open, releasing their juices into the pan. About halfway through the cooking time, you can give the pan a gentle shake to encourage even cooking. The garlic should be fragrant and lightly golden, not burnt. The juices in the pan will have combined with the olive oil to create a beautiful, rustic sauce.
Cool Slightly: Once the tomatoes are perfectly roasted and jammy, carefully remove the pan from the oven. Let them cool for about 10-15 minutes. You want them to be warm, not piping hot, as extreme heat can cause the burrata to melt too quickly and lose its texture.
Prepare the Burrata: While the tomatoes are cooling, gently remove the burrata balls from their liquid. Pat them dry very gently with a paper towel. Place the two balls of burrata in the center of a large, shallow serving platter or bowl.
Assemble the Salad: Spoon the warm, bursty tomatoes and all their glorious pan juices around and over the burrata. Be generous! The warm, oily sauce will slightly warm the outside of the cheese, making it even more luscious.
Garnish and Finish: Drizzle the entire platter with the balsamic glaze, letting it snake over the tomatoes and burrata. Scatter the fresh, torn basil leaves generously over the top. The warmth from the tomatoes will wilt the basil slightly, releasing its incredible aroma. Finish with a final sprinkle of flaky sea salt for texture and a pop of flavor.
Serve Immediately: Serve the salad right away with slices of warm, crusty bread, baguette, or grilled crostini for scooping up all the creamy, tomato-y goodness.

Nutrition Facts

Servings: 4-6 as an appetizer, 2-3 as a main course
Calories Per Serving: Approximately 350-450 kcal (based on 4 servings)

Disclaimer: The nutritional information provided is an estimate and can vary based on the specific ingredients and quantities used.

Preparation Time

Preparation Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes

How to Serve

This salad is stunningly versatile. While it’s perfect on its own, here are some exceptional ways to serve it to make it a full experience:

As a Luxurious Appetizer:
- Serve on a large platter as the centerpiece of an appetizer spread.
- Provide plenty of toasted bread, crostini, or even sturdy crackers. Encourage guests to break the burrata and scoop up a bit of everything in each bite.
- It pairs beautifully with a charcuterie board, as the acidity of the tomatoes cuts through the richness of cured meats and cheeses.
As a Light and Elegant Main Course:
- For a satisfying lunch or light dinner for two, serve one whole burrata per person, surrounded by the burst tomatoes.
- Accompany it with a simple green salad on the side, dressed with a light vinaigrette to complement, not compete with, the main dish.
- A glass of crisp Sauvignon Blanc, Pinot Grigio, or a light Rosé is the perfect wine pairing.
Tossed with Pasta:
- Transform this salad into an incredible pasta dish. While the tomatoes are roasting, cook your favorite pasta (like pappardelle, rigatoni, or orecchiette).
- Drain the pasta, reserving a splash of the starchy pasta water.
- Toss the hot pasta directly with the burst tomatoes and all their pan juices. Add the torn burrata and fresh basil at the very end, stirring gently to create a creamy, decadent sauce. The reserved pasta water can be used to thin the sauce if needed.
As a Decadent Side Dish:
- This salad is a show-stopping side for simple grilled proteins. The bright, acidic tomatoes are a perfect counterpoint to the smoky char of:
  - Grilled Chicken Breast
  - Seared Steak (like a flank steak or filet mignon)
  - Grilled Salmon or Shrimp
  - Simple Pork Chops
On a Bruschetta Bar:
- Grill or toast thick slices of sourdough or ciabatta bread. Rub them with a raw garlic clove while still warm.
- Set out the platter of bursty tomato burrata salad alongside the bread and let guests build their own perfect bruschetta.

Additional Tips for Salad Perfection

Don’t Crowd the Pan: This is the most critical tip for achieving truly “bursty” tomatoes. When tomatoes are packed too tightly on a baking sheet, they will steam instead of roast. This means they’ll become soft and watery rather than developing that deep, concentrated, caramelized flavor. Use a large enough baking dish or sheet pan to give them space. If you’re doubling the recipe, use two separate pans.
Bring Burrata to Room Temperature: Cold cheese has muted flavor. For the best experience, take the burrata out of the refrigerator about 20-30 minutes before serving. This allows the creamy stracciatella interior to soften and the full, milky flavor of the cheese to shine through. It also prevents the warm tomatoes from being shocked by a frigid ball of cheese.
Quality Ingredients are Non-Negotiable: With so few ingredients, each one must be of the highest quality you can find.
- Tomatoes: Use ripe, sweet cherry or grape tomatoes. Look for a mix of colors (red, yellow, orange) for a more visually stunning dish.
- Olive Oil: Use a good quality extra virgin olive oil with a fruity, robust flavor, as it forms the base of your sauce.
- Burrata: Seek out the freshest burrata possible. It should be soft and yielding, with a delicate, milky flavor. Check the expiration date!
Make Your Own Balsamic Glaze: While store-bought glaze is convenient, making your own is incredibly simple and tastes far superior. It also allows you to control the sweetness and thickness. Simply pour about 1 cup of good-quality balsamic vinegar into a small saucepan. Bring to a simmer over medium heat, then reduce the heat to low and let it gently bubble until it has reduced by about half and is thick enough to coat the back of a spoon (about 15-20 minutes). It will thicken more as it cools.
Don’t Forget the Finishing Touches: The final garnishes are what elevate this dish from great to spectacular.
- Flaky Salt: A sprinkle of flaky sea salt (like Maldon or Fleur de Sel) right before serving adds a delightful crunch and a final seasoning pop that enhances all the other flavors.
- Freshly Cracked Pepper: A few grinds of black pepper add a subtle, spicy aroma.
- A Final Drizzle of Oil: A last-minute drizzle of your best “finishing” extra virgin olive oil over the burrata adds another layer of fruity, peppery flavor and a beautiful sheen.

Frequently Asked Questions (FAQ)

1. What is the difference between burrata and fresh mozzarella?
This is a common and excellent question! While they look similar on the outside, the magic is on the inside. Fresh mozzarella is a solid, semi-soft cheese with a delicate, milky flavor and a springy, sliceable texture. Burrata, on the other hand, is a pouch made from fresh mozzarella, which is then filled with a luscious mixture of soft, stringy cheese curds (called “stracciatella”) and fresh cream. When you cut into burrata, the creamy center spills out. For this recipe, burrata is essential for that signature creamy, luxurious texture that mozzarella cannot replicate.

2. Can I make this salad ahead of time?
You can prepare parts of it ahead of time, but it’s best assembled right before serving. You can roast the tomatoes up to two days in advance. Let them cool completely and store them in an airtight container in the refrigerator. When you’re ready to serve, you can either gently rewarm them in a saucepan over low heat or in the oven, or simply let them come to room temperature for about 30-40 minutes. Assemble the salad with the fresh burrata, basil, and glaze just before you plan to eat it to ensure the burrata is fresh and the basil doesn’t wilt and turn brown.

3. What kind of tomatoes are best for this recipe?
Cherry or grape tomatoes are ideal for this recipe. Their small size allows them to cook relatively quickly, and their high skin-to-flesh ratio means they hold their shape well until they burst, creating perfect little pockets of jammy sauce. They also tend to be sweeter than larger tomato varieties. Using a mix of colors like red, orange, and yellow not only tastes great but also makes for a visually stunning presentation. If you only have larger tomatoes, you can chop them into 1-inch pieces, but the “bursting” effect will be lost, resulting in more of a roasted tomato sauce.

4. My tomatoes didn’t burst. What did I do wrong?
There are a few likely culprits if your tomatoes didn’t burst.

The Oven Wasn’t Hot Enough: An oven temperature of 400°F (200°C) is the sweet spot. Any lower, and the tomatoes might soften without their skins splitting.
They Were Overcrowded: As mentioned in the tips, if the tomatoes are too close together, they will steam in their own liquid rather than roast in the dry heat of the oven. Ensure they are in a single layer with some space around them.
They Didn’t Cook Long Enough: Ovens vary. If after 25 minutes they haven’t burst, give them another 5-10 minutes. You’ll hear them start to pop and see their skins split and shrivel.

5. Is Bursty Tomato Burrata Salad healthy?
“Healthy” can be subjective, but this salad is packed with nutritious ingredients. Tomatoes are an excellent source of the antioxidant lycopene (which becomes more bioavailable when cooked), as well as vitamins C and K. Olive oil is rich in heart-healthy monounsaturated fats. Basil provides vitamins and a fresh, herbaceous flavor. The main consideration is the burrata, which is a fresh cheese and contains saturated fat and calories. Eaten in moderation as part of a balanced diet, this salad can absolutely be a healthy and incredibly satisfying choice. It’s a prime example of the Mediterranean style of eating, focusing on fresh produce, healthy fats, and high-quality, flavorful ingredients.

Bursty Tomato Burrata Salad Recipe

The Ultimate Bursty Tomato Burrata Salad Recipe

Nutrition Facts

Preparation Time

How to Serve

Additional Tips for Salad Perfection

Frequently Asked Questions (FAQ)