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A close-up shot of a vibrant tomato salad, featuring red and yellow cherry tomatoes, fresh basil leaves, and possibly mozzarella.

Summer's Best Heirloom Tomato and Burrata Salad

Celebrate peak season tomatoes with creamy burrata, thinly sliced red onion, and a vibrant fresh basil vinaigrette. This simple yet elegant salad is a perfect light meal or side dish.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer, Salad, Side Dish
Cuisine: Italian, Mediterranean
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 1.5 lbs heirloom tomatoes mixed colors and sizes, sliced into wedges or thick rounds
  • 1 pint cherry or grape tomatoes halved
  • 8 oz burrata cheese drained, gently torn or sliced
  • 1/4 small red onion very thinly sliced
  • 1/4 cup fresh basil leaves torn or roughly chopped, plus extra for garnish
  • 1/2 tsp flaky sea salt plus more to taste
  • 1/4 tsp freshly ground black pepper plus more to taste
For the Basil Vinaigrette
  • 1/4 cup extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 clove garlic minced
  • 2 tbsp fresh basil leaves finely chopped
  • 1 tsp Dijon mustard
  • 1/2 tsp honey or maple syrup (optional, for balance)
  • 1/4 tsp salt
  • 1/8 tsp freshly ground black pepper

Equipment

  • Cutting board
  • Sharp knife
  • Large Platter or Shallow Bowl
  • Small Mixing Bowl or Jar
  • Whisk

Method
 

Prepare the Basil Vinaigrette
  1. In a small bowl or jar, combine the extra virgin olive oil, red wine vinegar, minced garlic, finely chopped basil, Dijon mustard, honey (if using), salt, and pepper.
  2. Whisk vigorously or shake the jar until the vinaigrette is well emulsified. Set aside.
Assemble the Salad
  1. On a large serving platter or in a shallow bowl, artfully arrange the sliced heirloom tomatoes and halved cherry tomatoes.
  2. Gently tear or slice the burrata cheese and nestle pieces among the tomatoes.
  3. Scatter the very thinly sliced red onion over the tomatoes and burrata.
  4. Drizzle the prepared basil vinaigrette generously over the entire salad.
  5. Sprinkle with the torn or chopped fresh basil leaves, flaky sea salt, and freshly ground black pepper.
  6. Serve immediately.

Notes

For the best flavor, use ripe, in-season tomatoes. If heirloom tomatoes aren't available, a mix of ripe beefsteak and Roma tomatoes will also work beautifully. You can also add a sprinkle of toasted pine nuts for extra crunch. This salad is best enjoyed fresh but can be refrigerated for up to 1 day; however, the tomatoes may become watery.