Name: Bursty Tomato Burrata Salad Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Italian
Ingredients: 200g (6 oz) fresh burrata cheese (preferably Paesanella); 1/4 cup basil pesto, preferably homemade (optional but recommended); 500g (1 lb / 4 cups) cherry or grape tomatoes; 2 tbsp extra virgin olive oil; 2 tbsp eschalot (shallot), finely chopped (~1/2 small); 1/2 tsp cooking/kosher salt; 1/4 tsp black pepper; 2 tsp sherry vinegar (or apple cider or red wine vinegar); 1/2 tsp salt flakes (or 1/4 tsp cooking/kosher salt as substitute); 1 tbsp extra virgin olive oil (good quality, for finishing); Few fresh basil leaves, for sprinkling; Warmed crusty bread, for mopping

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I’ll never forget the first time I shared this Bursty Tomato Burrata Salad Recipe with friends on a warm summer evening. The moment I broke into the creamy burrata and watched it ooze over those juicy, roasted cherry tomatoes, everyone’s eyes lit up. It’s one of those dishes that’s not only stunning but invites everyone to dig right in together, with nothing but crusty bread to mop up every last drop. That fresh aroma of basil pesto mingling with olive oil and the sweetness of tomatoes just pulls you right in.

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Why This Recipe Shines

Flavor Harmony: The ripe roasted tomatoes, silky burrata, and fresh pesto create a perfect flavor trio.
Easy Assembly: It comes together quickly, perfect for busy days or spontaneous guests.
Texture Play: Juicy tomatoes burst alongside creamy cheese with crunchy bread for contrast.
Showstopper Finish: The rustic look with a drizzle of olive oil and basil leaves makes it beautiful.

What makes this Bursty Tomato Burrata Salad Recipe really special is that it balances being fuss-free and impressive at the same time. The tomatoes roast fast and soften just enough to burst with flavor. The burrata brings a creamy center that’s like edible luxury, while the pesto and sea salt flakes add brightness and an elegant touch. You’ll enjoy the vibrant reds, fresh greens, and glossy olive oil that all come together invitingly on the plate.

You don’t need to be a kitchen pro to nail this salad. I’ll walk you through every step – from preheating the oven to the perfect way to cut into your burrata for that oozy center. This recipe is designed so you can quickly whip it up on a weeknight or prep a stunning starter for your next dinner party.

This image shows a close-up of a piece of toasted bread being lifted by a woman's hand. The bread is light brown and crunchy looking, topped with a mix of creamy white soft cheese, bright green fresh basil leaves, and small, shiny red cherry tomatoes coated in vibrant green pesto sauce. The cheese looks soft and slightly melted with some oily droplets, and the pesto sauce drips slightly off the bread. The dish is served on a white plate covered with more of the same creamy cheese, cherry tomatoes, basil, and pesto, all sitting on a white marbled surface. Photo taken with an iphone --ar 1:1 --v 7

Ingredients You’ll Be Working With

Before you dive in, it helps to measure ingredients precisely for balance, but don’t stress if you’re slightly off – this salad is forgiving. You’ll find exact amounts in the recipe card below.

Fresh burrata cheese: The star with creamy center; look for a ball with an oozy middle for best results.
Basil pesto: Adds herbaceous freshness; homemade recommended, but store-bought works well too.
Cherry or grape tomatoes: Preferably small and sweet; roasting brings out their natural sugars.
Extra virgin olive oil: Use good quality for roasting and finishing; it deeply enhances flavor.
Eschalots (shallots): Mild, delicate onion flavor; substitutes include red onion or minced garlic if needed.
Salt (kosher or sea salt flakes): Balances sweetness and enhances overall profile; flakes are great for finishing.
Black pepper: Freshly ground adds gentle heat and sharpness.
Sherry vinegar (or red wine/apple cider vinegar): Brings acidity to brighten the tomatoes just before serving.
Fresh basil leaves: For garnish and an extra burst of fresh, aromatic flavor.
Crusty bread: Essential for mopping up all the juicy goodness on the plate.

If you’re missing pesto or fresh basil, swap in dried Italian herbs or finely chopped fresh parsley for a different yet still flavorful profile.

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Chef’s Note

You’ll find the complete list of ingredients with exact measurements in the printable recipe card at the bottom of this post.

Tools You’ll Need

Baking tray or roasting pan: For evenly roasting tomatoes to a perfect burst.
Mixing bowl: To toss tomatoes with oil and seasonings without mess.
Sharp knife: Essential for cutting the burrata gently without tearing it.
Serving plate or shallow bowl: Allows spreading out the salad for a beautiful presentation.
Spoon: For drizzling pesto and olive oil artistically over the top.
Cup or small bowl: To drain and hold the burrata in its water before serving.

How to Make Bursty Tomato Burrata Salad Recipe

Let’s get started by getting your kitchen ready with a few simple prep steps. This salad comes together quickly once your tomatoes are roasting, so having everything in place will keep it stress-free.

Take burrata out early: Remove it from the fridge about 30 minutes ahead, so it loses the chill and becomes creamy and soft. Keep the burrata in its water in the container until you’re ready to serve.
Preheat oven: Aim for 200°C/400°F (180°C fan). This temperature is perfect for roasting tomatoes just until tender and slightly softened, but not mushy.
Prepare tomatoes: Toss cherry tomatoes with olive oil, finely chopped eschalots, salt, and black pepper in a bowl or directly on the roasting tray.
Roast them: Spread the tomatoes in a single layer on your tray and roast for 10 minutes. You want them softened and juicy but still holding shape.
Add vinegar: Push roasted tomatoes to one side, drizzle sherry vinegar over them gently without stirring. This brightens the flavor with a subtle tang.
Assemble on plate: Carefully transfer tomatoes with their pan juices to a serving plate, spreading them evenly.
Place burrata: Drain burrata from its water and gently place it on top of the roasted tomatoes. Handle it tenderly to keep the shape.
Finish with oil & pesto: Drizzle a generous tablespoon of good extra virgin olive oil over everything. Dot the salad with basil pesto in small dollops.
Season and garnish: Sprinkle salty flakes and fresh basil leaves on top for that final bloom of color and flavor.
Serve: Don’t forget the crusty bread alongside to soak up every last drop of this luscious salad.

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Kitchen Wisdom

Tip 1: Always warm the burrata to room temperature so its creaminess shines.
Tip 2: Roast tomatoes just until soft and glossy, not falling apart—you want bursts of sweet juice.
Tip 3: Gently dollop pesto last to keep it vibrant and avoid browning.
Tip 4: Serve immediately with crusty bread to fully enjoy mopping up the saucy juices.

How to Serve

A white plate sits on a white marbled surface filled with a large ball of soft white cheese surrounded by bright red roasted cherry tomatoes. The cheese is topped with thick green pesto sauce drizzled unevenly, with some spreading on the tomatoes. Fresh green basil leaves are scattered on top and around the cheese and tomatoes. A slice of toasted light brown bread is partially dipped into the cheese and tomatoes on the right side of the plate. A silver spoon rests on the right edge of the plate, partly in the tomato and cheese mix. Extra basil leaves and sliced pieces of bread lie around the plate. Photo taken with an iphone --ar 1:1 --v 7

Flavor Boosters

Want to take your Bursty Tomato Burrata Salad Recipe even further? Consider drizzling a touch of aged balsamic or a light sprinkle of chili flakes for heat. A pinch of lemon zest adds zing, and a grind of fresh black pepper wakes up the creaminess beautifully.

Perfect Pairings

This salad pairs wonderfully with a crisp glass of Sauvignon Blanc or a light Italian rosé. On the side, simple green salads or grilled vegetables complement the creamy and juicy centerpiece perfectly. For a heartier meal, add some prosciutto or crusty olives on the side.

Presentation Touches

For small gatherings, plate individual portions with a little extra basil and a drizzle of olive oil for elegance. If you’re bringing this as a gift or to a potluck, keep tomatoes and burrata separate and assemble just before serving to keep the burrata fresh and luscious. Serving on colorful ceramic plates can highlight the vibrant reds and greens.

Variations & Easy Swaps

Use vegan burrata or a soft tofu blend for a dairy-free alternative.
Swap basil pesto for sun-dried tomato pesto or chimichurri for a different flavor punch.
Add roasted pine nuts or walnuts for extra crunch and nuttiness.
For a smoky touch, try adding a little smoked paprika to the roasted tomatoes.
Mix in a handful of peppery arugula or baby spinach for some fresh greens.
Use heirloom cherry tomatoes for more color variety and complex flavors.

Make-Ahead, Storage & Reheating

Roasted tomatoes keep well refrigerated in an airtight container for up to 2 days.
Store burrata separately and bring to room temperature before serving.
Assemble just before serving to maintain texture and freshness.
If you need to reheat tomatoes, do so gently at low temperature to avoid bursting them too much.
Leftovers tend to lose charm after a day, so enjoy this salad fresh for best taste.

FAQs

Can I use regular mozzarella instead of burrata? You can, but you’ll miss the oozy, creamy center that makes this salad special.
What if I don’t have eschalots/shallots? Red onion, scallions, or finely minced garlic are great substitutes.
Is homemade pesto necessary? It’s recommended for best flavor, but high-quality store-bought pesto works fine too.
Can I make this salad vegan? Try vegan burrata alternatives or omit cheese entirely and add toasted nuts for richness.
How do I store leftovers? Keep the tomatoes and burrata separate in the fridge, and assemble fresh when ready to eat.