salad with burrata cheese recipe

The Best salad with burrata cheese recipe

I make this burrata salad more than any other salad in my rotation, and it has nothing to do with how impressive it looks. It takes about 15 minutes, most of that is just slicing tomatoes and tearing basil. The whole thing is greens, ripe tomatoes, good olive oil, a little flaky salt, and a whole ball of burrata sitting on top. You cut into the cheese at the table and the creamy center spills out over everything. That is the entire recipe, and it works every single time.

My kids eat it, which still surprises me. My youngest picks around the greens and goes straight for the cheese and tomatoes, and I let her, because she is eating tomatoes. My husband treats it like a meal rather than a side and will add a piece of grilled chicken or some bread. I bring it to potlucks and summer cookouts because it travels well and takes five minutes to assemble once I get there. It also works on a random Tuesday when I have not planned dinner and need something on the table fast.

I like that it is mostly vegetables and herbs with a little cheese doing the heavy lifting. There is no heavy dressing, no mayo, nothing weighed down. The olive oil and lemon do the work, and the burrata adds enough richness that you do not need much else. It is the kind of food that leaves you satisfied but not sluggish, which is what I want in the middle of a hot week. If you have decent tomatoes and fresh basil, you are already most of the way there.

🥘Ingredients

👨‍🍳Directions

🔧Equipment

📊Nutrition Facts (per serving)

📝Notes

Watch Video Of How Creamy Burrata Salad with Tomatoes and Basil Works

I keep this salad in my back pocket because it takes about ten minutes and still looks like I made an effort. The creamy burrata against the crisp greens and bright dressing works for a weeknight dinner just as well as a holiday table, and it holds up when I need to feed a crowd at a family gathering. Someone always asks for the recipe, which tells me everything I need to know.

❓ Frequently Asked Questions About Creamy Burrata Salad with Tomatoes and Basil

1. What is the difference between burrata and fresh mozzarella?

Both start as stretched curd cheese, but burrata has a soft, creamy center made from curd and cream that gives it a looser, spoonable texture. Fresh mozzarella is firm and springy all the way through. That means burrata is best torn open at the table and eaten right away, while mozzarella holds up longer in a salad.

2. Can I use mozzarella instead of burrata?

Yes. Fresh mozzarella, especially a soft ball packed in water, is the closest swap. Tear it into bite-size pieces and let it sit at room temperature for 15 to 20 minutes so it softens and releases some of its flavor. The salad will be a little less creamy, but the overall balance of peppery greens, acid, and salt still works.

3. Should I serve burrata cold or at room temperature?

Take burrata out of the refrigerator about 20 to 30 minutes before serving. Chilled burrata tastes flat and the center stays dense. Room temperature brings out the creaminess and lets the cream mingle with the dressing instead of sitting in a cold lump on top of the greens.

4. How do I keep the salad from getting soggy?

Dress the greens with just enough vinaigrette to coat the leaves lightly, and add the burrata last. If you have juicy ingredients like tomatoes, salt them separately and drain any liquid before they go in the bowl. Assemble the salad right before serving rather than letting it sit dressed.

5. Can I make this salad ahead of time?

Prep the components in advance: wash and dry the greens, whisk the dressing, and slice any vegetables, storing each separately in the refrigerator. Keep the burrata in its own container and assemble everything within an hour of serving. Leftover dressed salad does not keep well, so toss only what you plan to eat.