Burrata with Tomatoes and Basil
This burrata salad recipe features tomatoes, basil and pine nuts, with a drizzle of balsamic vinegar and olive oil. It’s irresistible and ready in 15 minutes. Serve it as a salad or an appetizer with crostini or crusty bread. Recipe yields 4 to 6 servings.
Ingredients
- 1 pint cherry or grape tomatoes, halved or quartered if large
- ¼ cup thinly sliced oil-packed sun-dried tomatoes
- 1 tablespoon thinly sliced fresh basil, plus more small leaves for garnish
- 1 medium clove garlic, pressed or minced
- ¼ teaspoon fine salt
- 1 tablespoon + 1 teaspoon olive oil, divided
- 2 teaspoons thick balsamic vinegar or balsamic glaze, divided
- 8 ounces burrata (2 balls)
- 1 ½ tablespoons pine nuts or chopped roasted pistachios
- Freshly ground black pepper
- Flaky sea salt, optional
- Optional: Crostini or crusty bread, for serving
Instructions
- If you’re using pine nuts: In a small skillet over medium-low heat, warm the pine nuts until they’re fragrant and turning lightly golden on the edges, about 3 to 5 minutes, stirring often (don’t let them burn!). Transfer them to a bowl to cool.
- In a shallow serving bowl, combine the cherry tomatoes, sun-dried tomatoes, basil and garlic. Add 1 tablespoon of the olive oil and 1 teaspoon of the vinegar, and stir to combine all of the ingredients.
- Gently tear open each ball of burrata and nestle them gently into the center of the tomato mixture. Drizzle the burrata with the remaining 1 teaspoon olive oil and 1 teaspoon balsamic vinegar. Sprinkle the pine nuts all over the dish, followed by some reserved basil leaves, plus a sprinkle of black pepper. Sprinkle a pinch of flaky salt over the cheese, if using.
- Serve with crostini or crusty bread on the side, if using. This burrata is best the day it’s made, but leftovers are good for several days in the refrigerator, covered.
Notes
Change it up: Substitute a large sliced peach for half of the tomatoes. Or for a more fruity variation, substitute peaches, nectarines or cherries for the tomatoes altogether (about 2 cups), and omit the sun-dried tomatoes. For the fruity variation, you might prefer pistachios to pine nuts.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
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